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Unsweetened Sweet Challah<br />
INGREDIENTS (Yields 1 challah)<br />
1 packet rapid rise yeast<br />
1 cup warm water<br />
1 cup Splenda<br />
1/2 tbsp. salt<br />
1/3 cup olive oil<br />
3 1/4 cups all-purpose flour<br />
1 egg for recipe<br />
1 egg for basting<br />
<br />
<br />
Optional: half cup raisins<br />
Optional: 3 tbsp. honey<br />
PREPARATION<br />
1. Mix dry ingredients in a stand mixer bowl.<br />
2. Mix oil and egg together in a separate cup. Add to dry ingredients<br />
and mix.<br />
3. Add warm water (120 – 130 degrees) to dry ingredients and mix<br />
with kneading hook, until blended.<br />
4. Mix with hook until a soft dough is formed. You may need to add a<br />
bit more warm water (or more flour if needed). Check the dough, it<br />
should be soft and slightly sticky. It should easily form into a<br />
smooth ball. When the right consistency is reached, knead with<br />
hook for 6 minutes.<br />
5. Take dough ball out and divide into thirds or fourths or sixths,<br />
depending upon your challah shape preference.<br />
6. Roll each piece into a strand. Prepare cookie sheet with parchment<br />
paper. Place strands onto sheet and braid. Cover with saran wrap<br />
and let rise until doubled (about 30 - 60 minutes).<br />
7. In the meantime preheat oven to 375°F.<br />
8. Brush top of braid with beaten egg yolk and bake for 30-35 minutes<br />
or until golden brown.<br />
3 | P a g e
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