Sweet Honey Challah for Rosh Hashanah
Ingredients:
1/2 c. oil
3/4 c. honey
1/4 c. sugar
4 eggs
1 Tbsp. salt
2 packs rapid rise yeast
8-9 c. bread flour
1/2 c. golden raisins (optional)
1/4 tsp. crushed saffron (optional)
2 c. very hot tap water
Combine eggs, oil, honey and raisins in one mixing bowl
In a large mixing bowl, combine 4 c. of flour, sugar, yeast, and salt.
Crush saffron into hot water and let steep until the water becomes a deep golden color.
Add saffron water and egg/honey mixture to the flour mix and beat well.
With dough hook attached, add the remaining flour 1 cup at a time and knead for 10 minutes.
Cover dough with plastic wrap and a towel, and let rise for 1 hour until doubled in size.
Punch down dough and knead on floured board. Cut dough into loaf-size pieces.
Shape the dough into round spirals, or a braided “crown” according to the directions given in the video. Place the loaves on a greased baking sheet sprinkled with corn meal, or in small pie pans.
Let the loaves rise until doubled in size. Brush the loaves with beaten egg and sprinkle with sesame seeds or poppy seeds.
Preheat oven to 400, and bake the loaves until dark brown.
This recipe makes 3 extra-large, or 4 large, or 6 medium, or 8 small loaves. Double the recipe in order to have the mitzvah of taking challah with a bracha.
