Honeycomb Challah Bread
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Recipe Intro From allegrabenitah
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ingredients
- 1 1/2 cups lukewarm water
- 1 1/2 ounces yeast
- 1/4 cup honey, divided
- 35 ounces all purpose flour, divided
- 3 eggs
- 1/4 cup sunflower oil
- 1/2 tablespoon salt
- 5 1/3 ounces caster sugar
- 1 tablespoon baking soda
Method
Step 1
Dissolve the yeast and 1 tablespoon of honey in the water. Once bubbles start to appear, add a third of the flour, followed by 2 eggs, 3 tablespoons of the honey, the salt and the oil. Mix and bring the dough together by hand, adding flour little by little, until a ball of dough forms. Knead for 5-10 minutes before placing in a lightly oiled bowl covered with cling film to rise for about an hour and a half or until doubled in size.
Step 2
While the dough is rising, make your own honeycomb by mixing the caster sugar and the remaining honey in a saucepan and placing it on a low heat until it turns light brown in colour. Remove the pan from the heat and mix in the baking soda. Pour the foaming mixture into a lined baking tin and leave to cool.
Step 3
Roll the challah dough out into a thin, flat rectangle on a floured surface using a rolling pin and then cut it into long, thin strips of dough (approx. 1inch wide) using a pizza cutter or sharp knife. Braid 3 strips of dough at a time in a usual 3-strand braids until you have lots of thin braids of challah dough. Cut and arrange the thin braids in a formation of multiple hexagons on a lined baking tray to make a honeycomb shape. Cover the challah dough and leave it to rise for a second time for 45 minutes before beating the remaining egg and egg washing the dough. Bake the challah for 25-30 minutes at 350°F. Serve with shards of broken honeycomb scattered all over the honeycomb Challah.