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Honey Challah RoundHoney Challah Round

Honey Challah Round

Note: the recipe is written to be kosher-friendly, however shoppable items may vary by store. Please check the items before adding them to your cart to ensure they are kosher to your needs.
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Recipe - ShopRite Corporate
honey-challah-round
Honey Challah Round
Prep Time60 Minutes
Servings8
Cook Time40 Minutes
Ingredients
1 ¼ oz package active dry yeast
210ml Warm water (about 100 degrees F)
1 tbsp Bowl & Basket granulated sugar
¼ cup Bowl & Basket olive oil
4 large Bowl & Basket Eggs, divided and at room temperature
¼ cup Wholesome Pantry Honey
1 tbsp kosher salt
9 ½ to 10 cups Bowl & Basket Bread flour, plus more for dusting
Directions
  1. Whisk together yeast, warm water and sugar in the bowl of a stand mixer fitted with a whisk attachment (you can also do this by hand in a large bowl with a whisk). Let sit for 5-10 minutes or until foamy.
  2. Whisk in olive oil and 3 of the eggs until well mixed, followed by the honey and salt. Swap to the dough hook attachment (if working by hand, a sturdy wooden spoon is best here) and add in 9 ½ cups flour. Beat on low speed until dough comes together and is pulling away from the sides of the bowl. If dough seems to wet, add up to an additional ½ cup of flour as needed.
  3. Increase speed to medium high and beat dough with dough hook for 3-5 minutes or until smooth and only slightly tacky (if working by hand, knead on a well-floured surface instead).
  4. Grease a large bowl with oil. Shape dough into a ball and place in bowl, turning once to make sure it is coated in oil. Cover tightly with plastic wrap or a lid and let rise in a warm, draft-free area until doubled in size, about 60-90 minutes.
  5. Turn dough out onto a lightly floured surface and divide into 4 equal portions. Roll each portion into a 12-inch rope. Place two roped vertically and two horizontally over the vertical ropes. Alternate ropes over and under each other so that your hashtag looked “weaved” (it should look like you are beginning to make a basket).
  6. Starting with the rope closest to you that is “under”, take it and move it clockwise “over” the next adjacent rope. Repeat all the way around until you return to where you started. Repeat this process but move counterclockwise this time. When you run out of rope, tuck the ends in and under your challah round.
  7. Place challah on a parchment lined baking sheet, cover loosely with plastic wrap, and let rise until doubled in size again, about 30-45 minutes. Meanwhile preheat your oven to 350 degrees.
  8. When ready to bake, beat the remaining egg in a small bowl. Remove plastic wrap from the challah and brush the beaten egg over it thoroughly. Bake at 350 for 30-50 minutes, or until the center of the dough registers 190 degrees F with a thermometer (the bread should be golden brown and firm).
  9. Remove from the oven and let cool on a wire rack completely before serving or storing.
60 minutes
Prep Time
40 minutes
Cook Time
8
Servings

Directions

  1. Whisk together yeast, warm water and sugar in the bowl of a stand mixer fitted with a whisk attachment (you can also do this by hand in a large bowl with a whisk). Let sit for 5-10 minutes or until foamy.
  2. Whisk in olive oil and 3 of the eggs until well mixed, followed by the honey and salt. Swap to the dough hook attachment (if working by hand, a sturdy wooden spoon is best here) and add in 9 ½ cups flour. Beat on low speed until dough comes together and is pulling away from the sides of the bowl. If dough seems to wet, add up to an additional ½ cup of flour as needed.
  3. Increase speed to medium high and beat dough with dough hook for 3-5 minutes or until smooth and only slightly tacky (if working by hand, knead on a well-floured surface instead).
  4. Grease a large bowl with oil. Shape dough into a ball and place in bowl, turning once to make sure it is coated in oil. Cover tightly with plastic wrap or a lid and let rise in a warm, draft-free area until doubled in size, about 60-90 minutes.
  5. Turn dough out onto a lightly floured surface and divide into 4 equal portions. Roll each portion into a 12-inch rope. Place two roped vertically and two horizontally over the vertical ropes. Alternate ropes over and under each other so that your hashtag looked “weaved” (it should look like you are beginning to make a basket).
  6. Starting with the rope closest to you that is “under”, take it and move it clockwise “over” the next adjacent rope. Repeat all the way around until you return to where you started. Repeat this process but move counterclockwise this time. When you run out of rope, tuck the ends in and under your challah round.
  7. Place challah on a parchment lined baking sheet, cover loosely with plastic wrap, and let rise until doubled in size again, about 30-45 minutes. Meanwhile preheat your oven to 350 degrees.
  8. When ready to bake, beat the remaining egg in a small bowl. Remove plastic wrap from the challah and brush the beaten egg over it thoroughly. Bake at 350 for 30-50 minutes, or until the center of the dough registers 190 degrees F with a thermometer (the bread should be golden brown and firm).
  9. Remove from the oven and let cool on a wire rack completely before serving or storing.
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