MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Prophet Isaiah's Honey Challah
Categories: Breads, Nuts, Herbs
Yield: 15 Slices

1 tb Coriander seeds
1 tb Fennel seeds
6 c Unbleached A-P flour;
- divided, more as needed
1 c Whole wheat flour
1/4 oz Pkg rapid-rise dry yeast
5 lg Eggs; divided
2 1/2 ts Salt
1/2 c + 1 tb honey; divided
1/2 c Oil
2 c + 1 ts warm water; divided
1/3 c Sliced blanched almonds

In a small skillet, toast the coriander and fennel seeds
over medium heat just until aromatic, 1 to 2 minutes. Be
careful, as the seeds can over-toast and burn quickly;
shake the pan or stir frequently to keep the seeds from
burning. Remove from heat and set aside to cool.

In a large bowl, whisk together 4 cups of the
all-purpose flour, the wheat flour, the yeast and
toasted seeds.

In a medium bowl, or in the bowl of a stand mixer, beat
together 4 eggs, the salt, one-half cup honey, the oil
and 2 cups warm water. If mixing by hand, make a well in
the center of the large bowl of dry ingredients and pour
in the liquid mixture. Mix with a wooden spoon, slowly
incorporating the dry into the wet ingredients until
thoroughly incorporated. If using a stand mixer, with
the mixer running, slowly rain the dry ingredients into
the wet until thoroughly incorporated.

Slowly stir or beat in the remaining 2 cups all-purpose
flour until thoroughly combined to form a sticky, wet
dough. Transfer the dough to a well-floured work surface
and continue to knead, adding extra flour as needed (up
to 2 cups), until the dough is smooth and soft and only
slightly sticky. Place the dough in an oiled bowl (turn
the dough over so it is completely coated in oil), cover
and set aside in a warm place until puffed and risen,
about 1 hour.

While the dough is rising, set the oven @ 350ºF/175ºC.
In a medium bowl, whisk together the remaining egg, 1
tablespoon honey and 1 teaspoon water to form an egg
wash.

Assemble the challah: When the dough is risen, punch it
down and set aside for 5 minutes, then divide the dough
into 3 equal pieces. Carefully roll each piece into a
long snake, oiling the pieces as needed to keep them
from sticking. If you have trouble rolling one piece out
(it may feel "tense" and bounce back when released),
move on to the next piece, to give the first piece time
to relax. Roll each piece to a length of about 2 feet.
Braid the 3 pieces together, pressing together the ends
of the braid so they do not unravel. Gently twist the
challah into the shape of a circle, folding one end of
the braid under the other to "tie," and pinching the
ends so the circle does not come apart. Place the
challah on a large, oiled baking sheet.

Brush the challah with the egg wash. Grease the outside
of a small, oven-proof bowl (about 3 inches wide and 2
inches deep), and press the bowl down into the center of
the circle. Brush the challah again with the egg wash,
then sprinkle over the almonds.

Bake the challah until puffed and a rich golden-brown,
about 45 minutes. Check the challah frequently as it
bakes, brushing the seams in the braid periodically as
they rise so they color with the rest of the challah,
and rotating the challah once or twice to ensure even
coloring. Shortly before it is done, check the challah
once more and brush any light spots with the wash to add
a little more color.

When the challah is done, remove it and cool the challah
on a rack. Fill the bowl half-full with honey before
serving.

Makes 1 large challah (at least 15 servings)

RECIPE FROM: https://www.latimes.com

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