I made this for a surprise for one of my friends on a Jewish holiday. She could not believe how amazing the bread turned out! —Angela Mathews, Fayetteville, New York
Braided Round Challah
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1 cup warm 2% milk (110° to 115°)
- 1/4 cup honey
- 1/4 cup butter, melted
- 2 large eggs, room temperature
- 1-1/2 teaspoons salt
- 3-3/4 to 4-1/4 cups all-purpose flour
- egg wash:
- 1 large egg
- 1 teaspoon cold water
Directions
- In a small bowl, dissolve yeast in warm milk. In a large bowl, combine honey, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each portion into an 18-in. rope. Place ropes on a greased baking sheet and braid. Starting at 1 end of braid, loosely wrap dough around itself to form a coil. Tuck ends under; pinch to seal. Cover with a kitchen towel and let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350<span style="font-size: 12.8px;">°</span>.
- For egg wash, whisk egg with water; brush over loaf. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool.
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