This egg and honey challah is epitome of what we’ve come to know as “traditional challah,” light and fragrant with a familiar, satisfying “taffy pull” upon breaking.
Note: You can swap active dry yeast for instant yeast in the pre-ferment. If you are using active dry yeast, first dissolve in warm water with a pinch of sugar and let foam about 5-10 minutes before adding the rest of the flour. If using instant yeast, simply combine the 100 g bread flour, 10 g yeast and 150 g warm water and let rest 20-30 minutes until the mixture begins to swell and a few small bubbles appear.
Join Cheryl Holbert on Wednesday, August 25 at 7:30 pm ET to learn how to make challah as part of The Nosher’s High Holidays Cooking Class Series. Register here.