Egg Challa

My favorite

8 cups flour

1.5 tablespoon dry yeast

1 cup lukewarm milk

1/2 cup lukewarm water

3 eggs

1 cup sugar

1/4 cup honey

6 tablespoons soft butter

2 teaspoons salt

egg yolk for brushing on top

sesame seeds optional

In a large mixing bowl place all dough ing. 

start kneading, using an electric mixer (only a heavy-duty will do) or by hand until smooth,  Knead about 8 minutes by hand, or 3-4 minutes by an electric mixer). (I use #2 speed on a Kitchenaid standing mixer).

Place dough in a large greased bowl. Turn dough to coat. Cover bowl with plastic wrap and let rise in a warm, draft-free area until double in volume. about 1 hour.

Punch dough down, cover, and let rise again in a warm, draft-free area until doubled in volume, about 1 hour.

 

Punch down dough.

Turn dough out to a lightly floured surface and knead until smooth, about one minute.

Cut the dough in half (this recipe will yield 2 challahs).

Divide each part to as many strands you want to bread 3, 5 or 6 and roll them to EVEN logs.

Brush with egg wash, sprinkle with sesame seed.

Bake in 350f for 30 minutes.