This recipe can be made by hand or in a bread machine.
INGREDIENTS
- ¾ cup milk
- ½ cup Moon Shine Trading Co. Spring Wildflower Honey or Island of the Moon Wildflower Honey
- 1 ½ teaspoons yeast
- 2 tablespoons butter
- 2 eggs
- ½ teaspoon salt
- 3 cups flour
- Egg wash: 1 egg
- Optional Topping: sprinkle of sesame or poppy seed
DIRECTIONS
STEP 1: Mix the Ingredients
If you are using a bread machine:
- Place all the ingredients in the baking pan of your bread machine.
- Set the machine for the dough cycle. At completion of the cycle, remove the dough. It will be very soft and yellow.
- Turn onto a floured surface and knead for a few minutes. Add up to ½cup more flour, if needed.
If you are mixing by hand:
- Gently warm the honey and milk to dissolve the honey.
- Add the yeast and let the yeast begin to bubble. Up to 10 minutes.
- Gently mix in the butter until it melts. Then mix in the egg.
- In a separate bowl combine the flour and salt. Gradually add the flour and salt to the liquid mixture. Add up to ½ cup more flour, if needed.
- Turn onto a floured surface and knead until smooth, about 10 minutes.
- Let rise in a warm location for about 1 to 1 ½ hours and then proceed with the rest of the recipe.
STEP 2: Shape the Dough
For Rosh Hashanah, it is traditional to make a round challah. There are several ways to do this.
Spiral: Roll the dough into one long rope. On a baking sheet, form into a spiral by making a circle upon circle until it looks like a turban.
Braid: Separate the dough into three pieces and roll each into a rope. Braid the three pieces together tucking under the final end. You can leave it this way — the traditional braid, or bring the two ends together and make it a braided round.
STEP 3: Rise and Bake
- Let the shaped challah rise in a warm location for 1 to 1 ½ hours.
- Brush with the egg wash and sprinkle with poppy or sesame seeds.
- Bake in a preheated 350° oven for 25-30 Minutes, until golden brown.
