Hi Leslie, I don’t have any experience with agave so it’s hard to say, but I think it’d probably work. Happy New Year! This was the first time I ever used the dough hook on that fancy black kitchen aid machine which until this past week I only used to make chocolate chip cookies ! Rich egg yolk enriched dough which doesn’t even require much kneading making it a super easy bread to make. Begin by combining the lukewarm water, oil, honey, 2 of the eggs, and the egg yolk; whisk well and set aside. I plan on making it again but with all-purpose flour. My Newsletter Hi Andrea, I wouldn’t recommend using bread flour here — sorry! Thank you again!!! A couple of weeks ago my husband and I made Challah following your recipe. I seemed to have the same issues as others in that my dough wasn’t sticky at all, it came together around the dough hook quickly, and I did not knead it any further, so I’m thinking this could be why I didn’t get a great rise, at least not yet! I wouldn’t recommend bread flour here — sorry! But this is definitely going into regular rotation – I can’t wait for dinner tonight to have the last remaining slices! Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. My son in law is Jewish and he was so happy that the Hanukkah challah was homemade. The time it takes will depend on the temperature and humidity level in your house, … The crust is perfectly crumbly. Allow the dough to rise in a warm, draft-free spot until it’s puffy and doubled in size, 2 to 3 hours. Could the amount of water be the problem? Am wondering if I use the King Arthur Gluten Free Flour if this will work. Carefully transfer the braided loaf to a parchment-lined, In a small bowl, beat the remaining egg and brush the beaten egg generously over the risen dough. Hope you enjoy! If so, did it seem to rise as it should’ve? If you don’t own the cookbook and want the recipe, let me know and I can email you with it. What If I only have a hand mixer? I'd love to know how it turned out! I did use bread machine flour for this recipe. If the yeast/water/salt has sat for 3 hours instead of 10 minutes is it still okay to use? Thank you for such a prompt reply and Happy New Year to you, as well! I recently purchased a stand mixer and had no idea bread making would be so easy. Did not have instant yeast and did not have King Arthur Flour but the reviews and your response to my question allowed the challah to be a great addition to our Shabbat meal. , Hi Jenn, I have your cookbook and I made this 4 times this week now. Glad you enjoyed it! Our favorites are ziti, tortilla soup and sweet and tangy chicken. Bake the loaves in a preheated oven at 325 degrees for about 25 to 35 minutes or until nice and golden brown. As an Orthodox Jew, I make Challah every week. The recipe worked beautifully. Thank you so much, Jenn! And after adding a lot flour, it shouldn’t have still been so wet. I think I will make 2 small loaves next week as there are only 2 of us and I can freeze one or give away. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours. I also forgot to mix the liquid ingredients first, before adding it to the flour! I have made this recipe weekly for 3 weeks. I made your Apple cake the other day and it was such a hit!!! If not, I would try reducing the flour by 1/2 cup next time; you can always add more if the dough is too wet. By hand, stir in enough remaining flour to make a firm dough. Absolutely perfect. Hi Kristina, Either will work, but I’d recommend SAF (which I think is ideal for challah and all other sweet bread dough). Would this make a difference? Does the humidity in middle Tennessee affect the outcome? Please let me know by leaving a review below. One month later of solid use of your site and I stumble on this …I used to make challah for my family as a girl, but it’s been years! I did substitute half the flour with whole wheat flour, and the loaf came out fluffy and delicious. I made it with a combination of all purpose, whole wheat, and oat flours, and sprinkled sesame seeds on the top. Howdy! I like when my challah bread is chewy so I made it with bread flour. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Just ran out of white flour (oh the horror!) ... a more wholesome bread . Bake for 30 to 35 minutes, until the crust is a rich brown color and the internal temperature is between 190°F and 200°F on an instant-read thermometer. Dough is easy to work and the finished loaf makes a beautiful centerpiece. Add eggs; beat 1 minute. The bake time may be a bit different but I’m not certain by how much, so I’d pay attention to the visual cues and the temp on your instant-read thermometer. Hi Jenn, We are following your recipe but we live in houston where the humidity is high. In case you’re wondering why the dough is so yellow it’s because I added a bit of saffron in the dough just to give it this beautiful yellow color. Would prefer to hear if anyone has tried this instead of potentially wasting a beautiful challah. Thanks, Mel. Thank you! Thank you Jenn. Dry yeast is widely available and sold in large packets. (Note: If you like, sprinkle poppy or sesame seeds onto the challah before putting it in the oven.). Bread Pizza dough Chocolate-Chip Banana bread – classic quick bread recipe, sprinkle poppy or sesame seeds and/or seeds! Can sprinkle either poppy seeds d use the leftovers for either French toast or bread pudding but I really... 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