Sift Away
Keep Sifting!
Why are you chopping? You should be sifting!
Start Whisking!
Keep Whisking!
Whisk
- Whisk together the yeast sifted flour
- Whisk in the warm water until smooth
- Let the yeast slurry stand uncovered for 15 minutes
- Whisk the 3 eggs, salt, oil and honey into the yeast slurry until the eggs are well incorporated and the salt has dissolved
- With a wooden spoon, stir in the remaining 3 1/4 cups flour all at once
Knead Like You've Never Kneaded Before
You Need to Knead!
Knead & Fold
- When the mixture is a shaggy ball, scrape it out onto your work surface and knead the dough, folding it 10 times.
- This dough is very firm – don’t worry if it’s cracked and hard to knead, it’ll work out
Note:
Start Chopping da Bacon!
Keep Chopping!
Next Morning
The next morning, divide the dough into three equal parts (the shape will be prettier if the sections are as equal as possible). Roll each section out into a long strand, until it’s about 1.5 to 2 inches thick. Braid the dough the same way you braid hair.
At each end of the braid, squish the three strands together to form a point, then fold it under the braid.
Place on baking sheet. Note: The shape turns out better if you start braiding from the middle (braid half the normal way, starting from the middle of the strands, and then work backwards for the other half, braiding the opposite way – putting the strands under each other instead of over), but you might want to do it the normal way the first time.
Delcious Bacon Challah!
