Traditional challah bread plays a role in
many Jewish holidays.

Jewish

2 cups warm water
1 envelope quick-rising dry yeast
1 tbsp. sugar
3 tbsp. oil
2 eggs
1/4 cup honey
8 cups flour
1 1/2 tsp. salt
1 egg, beaten with 1 tsp. water

Prep time: 2 hours, 30 minutes
(includes rise time)
Cook time: 20 to 25 minutes

In a large bowl, stir together water, yeast and
sugar. Let stand for 10 minutes or until bubbly. In
a small bowl, mix together oil, 2 eggs and honey;
add to yeast mixture. Stir in flour and salt, mixing
until a stiff dough forms. Turn onto a lightly
floured surface and knead for about 10 minutes or
until dough is smooth and elastic. Place dough in
an oiled bowl and let stand, covered, in a warm
place for about 1 hour or until it has doubled in
size. Punch down dough and place on a floured
surface; divide into 6 equal portions. Roll each
piece of dough into a rope about 14 inches long.
Place 3 ropes on a parchment-lined baking sheet
and braid them, beginning in the middle and
tucking under the ends to form a uniform braid.
Repeat with remaining 3 ropes. Preheat oven to
400ºF. Cover with oiled plastic wrap and let rise
for an additional hour or until doubled in size.
Brush loaves with egg mixture and bake for 20 to
25 minutes or until loaf reaches an internal
temperature of 210°F.

Makes 2 loaves.

(based on 1 slice) 180 calories, 5 g protein, 3 g total fat (0 g sat., 0 g trans), 34 g carbohydrate, 1 g fiber, 4 g sugar, 30 mg cholesterol, 160 mg sodium, 4 points

quick rising dry yeast, sugar, oil, eggs, honey, flour,salt