Naomi's Challah

1 c. warm Water
3 T. Honey
2 T. Yeast
1 ½ t. Salt
1/3-1/2 c. Olive Oil
1 Egg
4+ c. Flour
Egg
Poppy and Sesame Seeds

Mix water, honey and yeast in a large bowl. Let sit a couple minutes. Add the rest of the ingredients and mix well adding flour as needed. Once dough is hard to stir, start kneading to form pliable, non-stick dough. Add flour as needed. Oil dough and let rise until doubled in size. Punch down, divide the dough in half. Braid into 2 challahs. Let rise until doubled on a greased cookie sheet. Brush with egg and sprinkle with poppy seeds and sesame seeds. Bake challah at 375° F 15 minutes then turn the oven down to 275° F and bake for another 15 minutes (do not over bake). Remove from oven, cover with a cloth (to prevent drying out). Eat warm and enjoy.



Sarah's Challah or Bread

This may be the best challah recipe I have ever made. It tastes even better when it has crushed up rosemary in it.

4+ c. Flour
1 T. Salt
2 T. Yeast
1/2 c. Honey
1/2 c. Oil or Butter
1 1/2 c. warm Water
3 Eggs, beaten
1 T. Rosemary (opt.)

Stir 3 cups of flour and the other dry ingredients together. Make a well, pushing the flour to the edges of the bowl. Add all the wet ingredients. Mix adding flour as needed. When the dough is difficult to stir, start kneading. Continue for 8 minutes adding flour as needed. Oil then let the dough rise for an hour, or until doubled. Shape into 2 medium challahs or 3 loaves of bread. Rise until doubled. Bake for about 25 to 30 minutes at 350° F. Best if serve warm with butter. This is a very airy bread and stays soft for a couple days.