High-Altitude Challah Recipe

● 1/2 cup warm water (110 degrees F/45 degrees C)

● 1 tsp honey
● 2 tablespoons of sugar
● 2 (.25 ounce) packages active dry yeast
● 4 eggs
● 1/4 cup milk, or as needed
● 1/4 cup melted butter or neutral oil
● 1 1/2 teaspoons salt
● 3 cups all-purpose flour
● ½ cup whole wheat flour

1. Combine the warm water, the honey and the yeast in a measuring cup. Proof the yeast
(let stand until the yeast dissolves and starts to foam).
2. In a large bowl, beat 2 eggs. Separate the other two eggs and reserve the whites. Put
the egg yolks in a measuring cup and add enough milk to equal 1/3 cup with the yolks
in it. Pour this in with the eggs and then stir in the yeast mixture, butter, salt, sugar and
one tablespoon of water. Gradually mix in the flour until the dough is firm enough to
handle. Knead the dough on a floured surface until the dough does not stick to your
hands. You will probably use more white flour while kneading. Place the dough into an
oiled bowl and turn to coat. Cover and let rise until doubled in size, about 1 hour.
3. Cut the dough into 3 or 4 even portions and roll into long ropes. Braid and tuck the
ends under. Place the loaf on a baking sheet and cover loosely with plastic wrap. Set
in a warm place to rise. Bread is ready to bake when your finger leaves an impression
in the dough (about one hour.)
4. Preheat the oven to 350 degrees F (175 degrees C). Whisk the reserved egg whites
and a tablespoon of water in a cup with a fork. Brush onto the loaf. This will give the
bread a shiny finish.
5. Bake until the loaf is golden and the loaf sounds hollow when tapped on the bottom,
about 35 minutes. Remove from the baking sheet and cool.