Ingredients for Chef Larry's Sweet Challah
- Bread Flour
- 1/2 cup granulated sugar (plus 2 tablespoons for yeast activation)
- Kosher Salt
- Fast Rising Yeast
- Water
- 2 large eggs, plus 1 beaten egg for egg wash
- Egg
- Sesame Seeds
- 1/2 cup (1 stick) unsalted margarine, softened
- 1/4 cup honey
- Vanilla Extract
- Butter Flavoring
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How to Make Chef Larry's Sweet Challah
- In a large bowl, dissolve the yeast in the warm water with 2 tablespoons of sugar. Let stand for 5-10 minutes until foamy.
- In a large bowl, whisk together 6 cups of flour, remaining sugar, and salt.
- Add the yeast mixture, 2 beaten eggs, softened margarine, honey, and vanilla extract to the flour mixture.
- Using a stand mixer with a dough hook or your hands, knead the dough for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Gently punch down the dough. Cover and let rise for another hour.
- Punch down the dough again and divide it into three equal pieces.
- Braid the three pieces of dough together into a challah loaf.
- Place the braided challah on a greased baking sheet. Cover and let rise for another 30-45 minutes.
- Preheat oven to 350°F (175°C).
- Brush the challah with the reserved beaten egg and sprinkle with your desired seeds.
- Bake for 35-40 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).
- Let the challah cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
62g
Fat
5g
Carbs
15g
