INGREDIENTS

3/4 CUP LUKEWARM WATER

4 TABLESPOONS CANOLA OIL

2 EGGS

4 HEAPING TBSP. HONEY

1 TEASPOON SALT

3 and 1/2 CUPS BREAD OR REGULAR FLOUR 

1 PACKAGE OR 2 1/4 TEASPOONS OF YEAST

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Putting it together

All ingredients should be at room temp. I use a Cuisinart or a Breville  bread maker

Put all the ingredients in order as listed in a bread maker. Starting with the liquid ingredients and ending with the yeast on top of the flour.

Allow to go through the dough making process; and let it rise to twice its size in the machine. 

Preheat the oven to 350 degrees.

Remove the dough on a floured board.To make two challahs-divide the dough in half and follow the instructions or to make one large challah just make the three braids  as described. You can make one large challah as shown or make the two smaller ones. Divide the dough in half with a large knife. Then divide each half in threes, stretching each out into long strips. Attach the three strips together at one end and braid the dough and attach at the other end. Do the same with the other dough. Place the two braided doughs on a cookie sheet with a silpat. Beat an egg and brush the egg lightly onto the bread dough. You can sprinkle with poppy or sesame seeds or leave it plain.

Bake for 24 minutes. Sprinkle lightly with some kosher salt and put back in the oven for one minute.  Believe it or not this is the perfect formula for delicious perfectly baked challah. The recipe comes to me From Debbie Smolka who got the recipe from Shari Levy, but I hope they forgive me for making changes for my family. I thank them both and my Grandma Ida who is the true inspiration for me wanting to bake a good challah! 

 

Here is a round pull apart challah version perfect for Rosh Hashana. To make: follow the same challah recipe as above. 

Then divide the dough into 16 even 

balls. Make the top of each ball as smooth as

possible. Arrange the balls into a 9 inch cake pan

or I used a round spring form pan. 

Put 10 around the perimeter, then 5, and one

ball in the center.

Let rise until double in size.

Brush the dough with a beaten egg.

Bake at 350 for 22-25 minutes.