Honey Herb Challah
Ingredients
1 packet dry instant yeast
3 cups flour
2 tsp kosher salt
2 tbsp wildflower honey
1 tsp herbs de provence
1/4 tsp dried basil
1/4 tsp dried rosemary
4 eggs
1/3 cup extra virgin olive oil
2/3 cup water
Method
In the bowl of a stand mixer add the flour salt and yeast, lightly fluff with a fork.
Add in the honey, olive oil, 2 eggs and 2 egg yolks (save the extra two egg whites for the egg wash). Mix on a low speed with the dough hook.
Once everything is well combined slowly drip in the water while increasing the speed to medium. Once combined, remove the dough from the mixer and place on a floured surface. Knead for 5-7 minutes by hand until the dough is not sticky and bounces back to shape when you poke it.
In a large bowl add a tad of olive oil. Place the dough into the bowl and flip it once over.
Cover with a light cloth and place in the oven with just the light on to proof for 2 hours.
Once the dough has proofed punch the center to let the air out.
Cut the dough into four equal pieces and roll them into long strips. Connect all the pieces at the top and start a four way braid.
Once the dough is braided place it on a sheet tray with parchment and then back in the oven to proof for another 30 minutes.
Remove the challah from the oven to preheat it to 350°F. Whisk together the remaining egg whites and brush the top of the brain. Sprinkle with dried oregano and a drizzle of honey. Once the oven is preheated, place the bread in and bake for 20 minutes or until a deep golden brown.
Remove the loaf from the oven and serve warm with cold salted butter or your favorite spread. Enjoy!
Notes
