Deena’s Challah Recipe

2 1/4 tsp active dry yeast (or one packet), Red Star brand if you can get it

1/4 c (4 Tbs) honey

3/4 c warm water

2 c King Arthur white whole wheat flour

1 Tbl wheat gluten*

1 1/2 c unbleach AP flour (*OR use bread flour and no added gluten)

1 tsp salt

3 eggs, lightly beaten (reserve 1 Tbl for egg wash)

1/4 c vegetable/canola or ideally grape seed oil

1. In the mixer bowl, combine the honey and warm water, swirl to combine. Sprinkle with yeast and let proof for 10 minutes.
2. While yeast is proofing, in a small bowl lightly scramble the eggs, reserve 1 Tbl in a small covered container to use as the egg wash later (makes the challah shiny).
3. After 10 minutes of yeast proofing, add everything else to the yeast, water, and honey mixture.
4. Beat on medium low, with the dough hook, until a dough ball forms and there is no longer anything on the sides of the bowl (3-5 minutes).
5. Scrape the dough off the mixer hook and remove the bowl and cover it. Let sit for 90 minutes (or cover in plastic wrap and refrigerate overnight).
6. If you refrigerate the dough punch it down and then let it warm up to room temperature, covered, for at least 90 minutes until it’s starting to poofy again.
7. Sprinkle corn meal on a heavy baking sheet. Too much is better than too little, you can brush it off the baked challah.
8. On a cutting board, divide into 3 or 4 parts (or 6 or 8 if you want 2 smaller loaves) and braid with oiled hands.
9. Move braids to the prepared baking sheet(s) and cover with a tea towel; let rest for 30 minutes.
10. Preheat the oven to 375 F and prepare egg wash (combine reserved 1 Tbl lightly beaten egg with 1 Tbl of water, a tiny bit of honey or a pinch of sugar, and a pinch of salt) and possible toppings (un-toasted sesame seeds, poppy seeds, or pretzel salt). Brush challah with egg wash, top with seeds if desired.
11. Bake 2 small challot at 350 for 25 minutes, bake larger challah for 30 minutes.