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Monday
Jul292013

Honey Callah Bread

Callah

Maybe it's a product of getting older, or maybe it's because it's summer, but time just seems to be going by so much faster these days! It seems like just a few days ago, I was preparing for June's Secret Recipe Club, yet somehow here we are, at it again for July! This month, I was assigned to Baking and Creating with Avril, written by the talented Avril, of course! As my monthly ritual would have it, as soon as I got my assignment, I set aside a block of time to go through each of her recipes and try to decide which to try. I pared it down to three, a rustic peach tart, chunky monkey oatmeal cookies, or honey callah bread, all of which looked equally delicious. But, since I'm a carb lover through and through, yet I had never had callah bread, I took this as my opportunity to give it a try, and I'm so glad that I did. Three words come to mind to describe this bread-- sweet, flaky, and buttery, think croissant's cousin in bread form. Making the dough was easy, and braiding the dough was kind of therapeutic. After the second rise, the bread almost doubled in size, just as you would expect. However, what I wasn't expecting was that during the baking process, the bread seemed to almost double in size yet again! I think that when I make this bread again, I will separate the dough to make 2-3 smaller loaves to share, rather than having one giant loaf for just the two of us. Thank you Avril, for showing me how easy it is to make such a beautiful and delicious loaf of bread!

1 cup Warm Water
4 1/2 teaspoons Yeast
1/2 cup + 1 teaspoon Sugar
1/2 cup Honey
1 stick Butter, at room temperature
3 Eggs
2 teaspoons Salt
4 1/2-5 cups Flour
1 Egg, beaten

In the bowl of a stand mixer fitted with the dough hook attachment, add the water. Sprinkle in the yeast and 1 teaspoon of sugar into the water and stir to combine. Allow the ingredients to sit for 5 minutes, until they are foamy. Add in the remaining 1/2 cup of sugar, honey, butter, 3 eggs, salt, and 4 1/2 cups of flour to the bowl. On the lowest speed, mix the ingredients together until incorporated, then increase the speed to medium and mix for 5 minutes, until the dough has become smooth and elastic. You may need to add more flour to be able to make a soft ball (I added about 1 1/2 additional cups). Turn the dough out onto a lightly floured surface and knead by hand about 5 times. Place the dough in a lightly oiled bowl and turn to coat all sides of the dough. Cover with a damp, clean towel and place in a warm, draft-free spot for 2 hours, until the dough has doubled in size. Gently punch down the dough and place it on a lightly floured surface. Divide the dough into 3 pieces. Using your hands, roll each piece into a 14-inch rope. Pinch the ends of the 3 ropes together and loosely braid, pinching together again at the end (I found it was easier to do this directly on the parchment paper-lined cookie sheet, so that you don't have to worry about lifting it and transferring it to the sheet afterwards). Place the bread on a parchment paper lined cookie sheet, cover, and allow the dough to rest in a draft-free location until it has doubled in size, about 45 minutes. Brush the braided bread with the beaten egg and bake at 350 degrees for 30-35 minutes, until golden brown. Cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely. 

SOURCE: Baking and Creating with Avril

 

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Reader Comments (21)

That is a beautiful loaf of bread!!! Great SRC pick!!

PERFECT looking Challah bread and I could just eat a slice of this right now! Great SRC pick, Karen

July 29, 2013 | Unregistered CommenterKaren

This looks absolutely delicious. I love a good challah bread. Yours turned out beautiful. Happy SRC day!

July 29, 2013 | Unregistered CommenterTraci

Challah bread is a fantastic recipe, I've made it a few times in the past, before my blogging days, and had a lot of fun braiding the dough. It always looks so impressive, right?

Lovely choice of recipe, great post!

July 29, 2013 | Unregistered CommenterSallyBR

Looks like it turned out great! Good SRC choice - although the other two you were considering sound brilliant too!

July 29, 2013 | Unregistered CommenterJJ - 84thand3rd

I love making bread - this is beautiful! I love the addition of honey.

July 29, 2013 | Unregistered Commenterdanielle

I loooove carbs, too, so I know I'd love this bread. It looks SO good! - it turned out perfectly!

I LOOOOOVE challah bread! I am way too intimidated to try to make it though... so GREAT ambitious pick!!

I have always wanted to make challah - it's such a pretty looking bread :) Happy Reveal Day!

July 29, 2013 | Unregistered CommenterJanie E

Hooray!!! I completely love that you consider this bread a cousin of the crossiant. So true!! You didi a beautiful job with this bread and I am completely honored that you had my blog this past month for SRC! HUGS!! :-)

July 29, 2013 | Unregistered Commenteravril

Looks great! Nice SRC pick!

July 29, 2013 | Unregistered Commenterdena

What a beautiful loaf of bread! Great choice..happy reveal day :)

July 29, 2013 | Unregistered CommenterErin

I love Challah and have yet to try it at home. This looks like a great recipe! Great SRC pick!

I miss bread so much. :( Yours turned out beautifully, I bet it tasted just as amazing.

What a beautiful looking loaf! Great SRC pick.

August 3, 2013 | Unregistered Commenterbakingaddict

I can't get it to rise :( I've tried twice now.. I've got to be doing something wrong!

September 12, 2013 | Unregistered Commentertrista

@trista I'm so sorry you had difficulties! I'd check your yeast to be sure it is alive (was it foaming?). Or, maybe your water was too hot when you added it? Or perhaps the draft free place you left it to rise wasn't warm enough? Try putting the dough in a slightly warm oven to rise (as low as it can go; under 200). I hope that if you try again, you find success! (And I hope that maybe one of the things I just listed may help a bit)! :)

September 12, 2013 | Registered CommenterMelissa

I also had issues with my dough rising. My yeast was good and proofed fine. I wonder if maybe I didn't add enough flour? I got to about 5 and 1/2 cups like you before I stopped adding. If I didn't add enough would that have stopped my dough from rising?

Thanks

November 5, 2013 | Unregistered CommenterSarah

Does anyone know what modification I would need to make in order to replace the sugar with honey? I know its a 1:1 ratio for sweetness, but I don't know how taking out a dry ingredient and adding a wet one would affect the recipe.

January 6, 2014 | Unregistered CommenterSydney

@Sarah: I'm sorry you had trouble too. I don't know whether or not the amount of flour added would affect the way that the dough rises. I'm fairly new to bread making myself.

@Sydney: Not entirely sure how adding honey might affect the recipe. It might make the dough a little looser than it should be. But then again it might work. If you try it, let us know how it works out! Good luck.

January 7, 2014 | Registered CommenterMelissa

i made this challa and it is amazing!

September 23, 2015 | Unregistered CommenterShawne

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