Hollah for some Challah

Recently I remembered my ever deep love of the free Macey's Little Theater classes and I attended one on bread-making which was hands on and I got to even take home my own dough to make it later. I have never been very good at making dough, but I think because of the neat braided effect and the artisan looking sesame seeds on top that people enjoyed it although it was not too difficult nor necessarily a taste that would blow anyone away.

Hallah:

• 3-4 cups flour
• 1-3 t salt
• 1-2 eggs
• 2-7 T honey (depends on how sweet you like it)
• 2 T yeast
• 1-2 T olive oil
• 2-3 cu water
• raisins/nuts to your liking

1. Mix yeast with 1/2 c lukewarm water, let sit for 5 min or so, stir to dissolve
2. Pour flour on your work surface, make a well for adding other ingredients. Add salt, eggs, olive oil, honey and the yeast water to the well (also nuts/raisins if desired go in here)
3. Gradually stir in flour from the sides to make a soft dough. Knead until dough is elastic and ready to rise.
4. Divide dough into 3 balls and let rise until double in size. (about 1 hour)
5. Roll each ball into a long strand, and braid strands (just like you'd braid hair)
6. Place the braided loaf on a baking sheet (sprinkle baking sheet with olive oil/flour/cornmeal to prevent sticking) let proof until doubled in size. (about 1 hour)
7. Preheat oven to 375 F
8. Brush loaf with egg wash and sprinkle with poppy/sesame seeds
9. Bake until golden brown and cooked through (30-50 min)
10. Remove from oven, let cool, enjoy.

Challah is a traditional Jewish braided bread that has many different variations The ingredients are typically the same, but the amounts vary by a wide degree depending on which recipe you follow.