Ingredients :
To make this bread, you will need 3 cups of all-purpose flour, 1 tablespoon active dry yeast, 3/4 cup warm water (just warm to the touch, not hot), 1/4 cup raw Khair Honey, 1/4 cup neutral oil (like sunflower or canola), and 1/2 teaspoon salt. For extra softness, you can also add 1 tablespoon of thick curd (yogurt) or milk. For the glaze, mix 1 tablespoon milk with 1 teaspoon Khair Honey to brush the top before baking.
How to Make :
Step 1 – Activate the yeast
Start by pouring 3/4 cup of warm water into a small bowl. Add 1 tablespoon of active dry yeast and 1 tablespoon of Khair Honey to the water. Stir gently and let it sit undisturbed for about 8 to 10 minutes. During this time, the mixture will start to foam on top, which shows that the yeast is active and ready to use.
Step 2 – Mix wet ingredients
In a large mixing bowl, combine the remaining 3 tablespoons of Khair Honey, 1/4 cup of oil, and the optional 1 tablespoon of curd or milk. Pour the foamy yeast mixture into this bowl and mix everything together well using a whisk or spoon. This forms the base of your dough and ensures flavor is spread evenly throughout.
Step 3 – Add dry ingredients to make dough
Start adding the flour a little at a time. You will use about 3 cups of all-purpose flour in total. Also add 1/2 teaspoon of salt. Mix everything together using a spoon or spatula until the dough starts coming together. It may look rough or sticky at this stage, which is perfectly fine.
Step 4 – Knead until soft and smooth
Sprinkle a little flour on a clean surface and place the dough on it. Begin kneading by pressing and folding the dough with your hands. Knead for about 8 to 10 minutes, adding only a little flour at a time if the dough sticks too much. The goal is to create a soft, smooth, and elastic dough that feels slightly bouncy to the touch.
Step 5 – Let the dough rise
Once the dough is ready, place it into a large, lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rest in a warm, quiet place for about 1 to 1.5 hours, or until the dough has doubled in size. This rising step helps the bread become light and fluffy when baked.
Step 6 – Shape the braid
After the dough has risen, gently press it down to release extra air. Divide the dough into three equal parts. Roll each part into a long rope about 12 to 14 inches long. Lay the ropes next to each other and braid them gently from top to bottom. Once braided, pinch the ends together and tuck them under so the braid stays neat.
Step 7 – Let it rise again and prepare glaze
Place the braided dough onto a parchment-lined or greased baking tray. Cover it lightly with a towel and let it rise again for another 30 to 40 minutes, or until it looks puffy. While it's resting, mix together 1 tablespoon of milk with 1 teaspoon of Khair Honey in a small bowl. This mixture will be used to glaze the top of the bread before baking.
Step 8 – Bake the challah
Preheat your oven to 350°F (175°C). Once the dough has finished rising, gently brush the top of the braid with the honey-milk glaze. Then place the tray in the oven and bake for 25 to 30 minutes. The bread is ready when it turns golden brown and makes a hollow sound when tapped at the bottom.
Step 9 – Cool and enjoy
Remove the baked bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing. This cooling time helps set the texture. Once cool, slice and enjoy it plain, with butter, or with an extra drizzle of Khair Honey.
