SWEET CHALLAH
Steps:
- Whisk flour, sugar, instant bread or bread machine yeast and salt in bowl of stand mixture with dough hook IF using active dry yeast stir in 1/2 cup of lukewarm water and proof 15 minutes until foamy before adding to mixing bowl) add honey melted butter and 3 eggs add 1 cup of the lukewarm water (if using the already proofed yeast then add it and the liquid and 1/2 cup of the lukewarm water to the mixing bowl. mix low speed to moisten dry ingredients and create tacky slightly sticky dough. add more water by 1 tbl at a time up to 1/2 c. of water. inc. speed to Med. low and mix 3 minutes more until glossy and elastic if by hand knead 20 to 30 minutes. lightly grease bowl and coat sides of bread and cover with plastic wrap and set aside at 80F place to rise double(2 hours) line baking sheet with silicone or parchment. Divide dough in half. use one section and make into 3,12 in. ropes. put 1 inch between and parallel and braid first bread. do second. transfer them to baking sheet. arrange so have as much rrom as possible . cover with towel and let rise 45 min or nearly double in size. put oven on 30 minutes before baking. at 375 Bake 20 min. remove from oven brush with egg wash. lower temp. to 350 and bake 20 min more remove from oven and generously brush with wash and sprinkle seeds. return to oven rotate pan 180 deg. bake 15 to 20 minutes long until instant read thermometer is190 degrees . put o rack to cool at least 1 hr. store in paper bag 2 days or refrig. up to to 4 days . freeze 1 month. note to make challah buns inc. sugar to 1/2 C and decrease salt to 2 tsp.
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