I’m doing a volunteer project for my friend, Pam’s, first grade classroom. They are learning about Christmas in Sweden. Pam was going to make St. Lucia bread for parent’s night when they showcased everything they learned. I love to bake Challah and knew it would form into a great braided wreath.
Here’s the recipe in case the link breaks:
- 2 1/2 cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon active dry yeast
- 1/2 cup honey
- 4 tablespoons vegetable oil
- 3 eggs
- 1 tablespoon salt
- 8 cups unbleached all-purpose flour
- 1 tablespoon poppy seeds (optional)
I knew Challah would braid and bake beautifully but decided to sub some milk for the water and butter for the oil. The milk will make a softer bread and the butter will add flavor (I don’t have any decent oil in the house except for olive oil and coconut oil – both have flavors that are too pronounced.)
The ingredients get combined and kneaded together for at least 5 minutes then left to rise until doubled. Punch the dough down, divide it into two (for two loaves). Divide each half into thirds, roll into longish ropes and braid the three ropes together. Form into a wreath and let it rise. (Repeat for the other half of dough.)
When the wreath has doubled, beat an egg and brush the mixture over the tops of the wreaths. Bake at 375 for about 40 minutes.