Let me hear ya Challa!

I am a stress baker and lately I have been, well, stressed.  This little known fact about me in addition to my previously professed love of all things Jewish, forced me to make this entry on my own.  Freshly baked bread is quite possibly the greatest smell on the planet and this recipe for challa is no exception.  Baking your own bread may take time but overall it is easy and the payoff is more than worth the investment. I was inspired to make challa because of the upcoming holiday of Rosh Hashana. Rosh Hashana  is commonly referred to as the Jewish New Year and will be celebrated this year beginning Sunday, September 16th.  Challa is made and served for many Jewish holidays and festivals, however, it is very common year round and is also made to be eaten on the Sabbath.  Traditional loaves are braided with six strands.  My challa is braided with three strands because my braiding skills leave loads to be desired.  Challa is an egg bread that is not only delicious the day it is served, it also makes amazing french toast and bread pudding.  I hope you enjoy this recipe as much as I do, and that the love and care you take making it relieves your stress as much as it does mine.

Challa
By: Vanessa Madigan

from the top..

Ingredients:
3/4 cup warm water
2 1/2 tbsp honey
1 1/4 teaspoon instant yeast
2 large eggs
3 tbsp olive oil
2 1/2 cups flour
3/4 tsp salt
1 large egg lightly beaten

Directions:

• Preheat your oven to 375 degrees after your dough has risen.
• Combine the warm water, honey and yeast.  Whisk the three ingredients together until well blended. Let this mixture sit for about 10 minutes or until it gets foamy on top.
• Add the 2 eggs and the olive oil and whisk again until well blended. 
• Pour the yeast mixture into the bowl of a stand mixer add the salt and flour slowly to the bowl. Be sure to use the dough hook attachment. Put the mixer on low while adding the flour, turn up the mixer to medium (about 4 on a Kitchen Aid stand mixer) and allow the dough to knead for about 5 to 7 minutes.  You may need to add additional four at this point, add it very slowly, about a tablespoon at a time.  The dough should pull away from the sides of the bowl and be tacky, but not sticky.
• Place the dough in a lightly oiled bowl and cover with a lint free cloth.  Allow the dough to rise for 50 to 60 minutes.  It should double in size.
• Turn out your dough on a lightly floured surface and cut into 3 equal sections. Using your hands gently roll out the 3 sections into about 16 inch lengths. Place the 3 sections on to a parchment or silicone lined baking sheet.
• Pinch together the 3 ends and fold them under. Now, it is time to braid your bread.  Once the bread is braided, pinch together the end closest to you and fold it under as well. Allow to rise one more time for about 50 minutes, or until doubled in size.
• Brush the slightly beaten egg over the top of the bread, make sure it doesn't get clumpy or pool or drip off the bread.  You will not need to use all of the egg wash.
• Place the braided bread in the oven at 375 degrees and bake for about 20 to 25 minutes or until the top is golden brown.  Allow to cool and enjoy!