Mark's Challah Recipe

How to make it

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• Bread machine program:
• Pre Heat - 20 min
• Knead - 20 min
• Rise 1 - 40 min
• Rise 2 - 40 min
• Rise 3 - 40 min
• Bake - Off
• Keep Warm - Off
• When the dough is ready, divide it into 2 pieces. Divide, roll and braid each piece, which yields 2 small/med loaves for Shabbat. Place on a lightly oiled pan, beat the saved egg whites and brush each loaf well. Allow to rise about 40 min.
• Pre-heat oven to 365 deg F. Bake for 22-24 minutes for 2 loaves (internal temp should be above 195 deg F). If you do one large loaf, bake 24-28 minutes.
• Non-Bread Machine Version:
• 1. In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic. Dough will be tacky but not sticky.
• 2. Cover with a damp clean cloth and let rise for 40 minutes.
• 3. Punch down the risen dough and let rise for 40 minutes.
• 4. Punch down the risen dough and let rise for 40 minutes.
• 5. Punch down the risen dough and turn out onto floured board. Divide in half; from the 2 pieces I divide, roll and braid, which yields 2 small/med loaves for Shabbat.
• (**Note about the flour measurement: My husband insists that it's best to weigh flour rather than measure by volume for bread recipes. I'll try to get him to convert it to cups this week, but he recommends you get a small kitchen scale if you don't already have one. He may be on to something - his challah really is outstanding.)