Challah dough is enriched with eggs, oil, and yeast, with considerably sugar for a contact of sweetness. We use honey in our challah dough to comprehend barely further superior style than you’d get with desk sugar. The strategy is very easy and simple, you’ll show a from-scratch loaf in a short afternoon.
Challah Dough
- 1¾ cups warmth water (105° to 110°)
- 2 tablespoons (24 grams) granulated sugar
- 1 tablespoon (14 grams) vigorous dry yeast
- ½ cup (100 grams) olive oil
- 5 large eggs
- ½ cup (144 grams) honey
- 2 tablespoons (36 grams) kosher salt
- 7½ to eight cups (1,050 to 1,120 grams) all-purpose flour
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Inside the bowl of a stand mixer fitted with the dough hook attachment, combine 1¾ cups warmth water, sugar, and yeast. Let stand until mixture is foamy, about 10 minutes. With mixer on low velocity, steadily beat in oil. Add eggs, one after the opposite, beating correctly after each addition. Beat in honey and salt. Step-by-step add flour, ½ cup (70 grams) at a time, until dough begins to tug away from sides of bowl. Enhance mixer velocity to medium-high, and knead for 3 to 5 minutes.
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Spray a giant bowl with cooking spray. Place dough in bowl, turning to grease prime. Cowl and let stand in a warmth, draft-free place (75°) until doubled in measurement, 1 to 1½ hours.