Honey Herb Challah

Ingredients

1 Packet 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

Directions

1.In the bowl of a stand mixer add flour salt and yeast and lightly fluff with a fork.

2.Add in the honey, EVOO, 2 eggs and 2 egg yolks (Save the extra two egg whites for egg wash). Mix on a low speed with the dough hook.

3.Once everything is well combined slowly drip in the water while increasing the speed to medium.
4.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 shaped when you poke at it.

5.In a large bowl add a tad of olive oil. Place the dough into the bowl and flip it once over.

6.Cover with a light cloth and place in the oven on a proof setting (Anywhere from 85-130°) for 2 hours.

7.Once the dough has proofed punch to center to let the air out.

8.Cut the dough into 4 equal pieces and roll them into long strips. Connect all the pieces at the top and start a 4 way braid.

9.Once the dough in braided place back in the oven to proof for another 30 minutes.

10.Preheat the oven to 350°F. Brush the top of bread with the leftover egg whites and sprinkle with dried oregano and honey. Once preheated place the bread in and cook for 20 minutes.

11.Remove the loaf from the oven and serve warm with cold salted butter or your favorite spread.

12.Enjoy!

Recipe Recap