SOFT & FLUFFY CHALLAH BREAD
INGREDIENTS:
1 3/4 cups of warm water
2 Tbsp of dry active yeast
1 Tbsp of sugar
1/2 a cup of coconut oil
1/4 cup of white granulated sugar
1/4 cup of light brown sugar
1/4 cup of honey
4 large eggs
1 1/2 tbsp kosher salt
7-8 cups of all purpose flour
1 tsp of baking soda
2 tsp of baking powder
INGREDIENTS FOR GLAZE:
1/2 cup of warm water
2 Tbsp honey
1 egg
DIRECTIONS:
1 3/4 cups of warm water, do not exceed 110 degrees F.
2 Tbsp of dry active yeast
1 tbsp sugar
Mix the above ingredients together in a large bowl & wait for the yeast to start blooming (bubbles and foam will be created)!
Next, add in:
1/2 cup of coconut 🥥 oil (any oil you have will work).
1/4 cup of white granulated sugar
1/4 cup of light brown sugar
1/4 cup of honey 🍯
4 eggs 🥚
1 1/2 tbsp of coarse kosher salt 🧂
to the bowl of bloomed yeast. Mix well.
Now, In a separate small bowl add in:
2 cups of APF (all purpose flour)
1 tsp of baking soda
2 tsp of baking powder
Mix together well and add to the large bowl with the wet ingredients.
Next, add 1 cup of APF into the wet mix at a time and stir to completely combine before adding the next cup of flour. Repeat until you have added 7 cups of flour into the bowl total (including the 2 from the prior step).
Lastly, scoop out 1 more cup of flour and spread half of it onto a non-porous surface to kneed out the dough. While kneeling if the dough feels sticky, add in more flour from the cup you scooped out.
Now, place the Dough into the center of the flour and knees until it becomes bouncy and smooth to the touch.
Next, place a Tbsp of coconut oil into the bottom of a clean bowl and toss the ball of challah dough around in the bowl until it’s completely coated. Then cover with a towel and place in a warm spot to rise for 90 min. (After 1 hr punch it down to get the air out, then continue to let it rise for 30 more minutes).
Once the challah has proofed for 90 min. preheat your oven to 350 degrees F. and start to braid the challah. When you have your challah ready to bake, place it onto a lined sheet tray and glaze the top.
Glaze ingredients:
1/2 cup of warm water
2 tbsp of honey 🍯
Mix together to dilute the honey. Then once cooled add in one 🥚 egg. Mix well to combine, then glaze the top of the challah generously with a pastry brush.
Bake for 45 min. Until fully cooked and hollow sounding. If you need to bake for longer to completely cook through, place foil over the top of the challah to prevent burning.
ENJOY! (After it cools down 😉)
