Adapted from a recipe by Susan Rhine
We liked the addition of cranberries in this recipe. They are added during the forming of the challah strands.
3 cups All–Purpose Gold Medal Flour, room temperature
Mix together 1 1/2 cups of flour and salt until blended; add the yeast and blend.
Add the liquid ingredients − honey, oil, egg yolks, warm water − to the flour mixture. Add in the remaining 1 1/2 cups of flour; mix. Let this sit for 10 minutes. Then knead with hands or dough hook until dough forms and is smooth.
Divide dough into three portions and start rolling and pulling into braids. Have all three uniform in size and length adding in your cranberries at this point or omit.
Braid the challah and then pinch ends under. Do this on a prepped sheet or parchment paper in warm area. Let rise until doubled in bulk. Mine took 1 hour.
Bake in a preheated oven at 350 degrees. Check on your bread after 20 minutes; depending on the oven, it can take from 25 to 30 minutes. I always brush mine with egg wash before baking and some people like to add sesame seeds or coarse salt to the top.
Truly your own!
Yield: Makes 1 large loaf
Recipes: Bread, Challah, Cranberry, Parve, Kosher