Bread
•Quick One-Hour Honey Challah
Total Time
45 min
Servings
8 people
Level
medium
Rating
(1)
Quick One-Hour Honey Challah
This simplified version of the classic Jewish braided bread delivers a golden, soft loaf in a fraction of the traditional time. Using instant yeast and a streamlined rising process, you can enjoy fresh, warm challah without spending all day in the kitchen.
Ingredients
3.5 cups all-purpose flour
1 packet (2.25 tsp) instant yeast
0.5 cup warm water (110°F)
0.33 cup honey
0.25 cup vegetable oil
2 large eggs (plus 1 extra for egg wash)
1 tsp salt
1 tbsp sesame seeds (optional)
Instructions
- 1
In a large bowl, whisk together 1 cup of the flour, instant yeast, salt, warm water, honey, oil, and 2 eggs until smooth.
- 2
Gradually add the remaining flour, half a cup at a time, mixing until a shaggy dough forms that pulls away from the sides of the bowl.
- 3
Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic; add small amounts of flour only if it remains too sticky.
- 4
Cover the dough with a warm, damp cloth and let it rest for 10 minutes to allow the gluten to relax.
- 5
Divide the dough into three equal pieces and roll them into ropes about 12 inches long.
- 6
Braid the three ropes together on a parchment-lined baking sheet, pinching the ends tightly to seal and tucking them under the loaf.
- 7
Cover the loaf loosely with plastic wrap or a towel and let it rise in a warm place for 40 minutes until puffy.
- 8
Preheat your oven to 375°F (190°C) during the last 10 minutes of the rise.
- 9
Beat the remaining egg in a small bowl and brush it generously over the entire surface of the loaf, then sprinkle with sesame seeds if desired.
- 10
Bake for 20 to 25 minutes until the crust is deep golden brown and the bottom sounds hollow when tapped.
- 11
Transfer the loaf to a wire rack and let it cool completely before slicing.
