Nike Free Super Simple Kosher Honey Challah for Sh

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When Shabbat is over, leftover Challah is traditionally used to make Challah French Toast. The leftovers can also be used to make dried bread crumbs or croutons.
No Shabbat meal is complete without at least one loaf of Challah. Fresh baked Challah [link widoczny dla zalogowanych], straight from the oven adds a fresh aroma throughout the house that only Challah can provide. The smell of fresh Challah on Shabbat is like nothing that can be achieved from a purchased fresh or frozen Challah.
Challah is best made fresh for each Shabbat [link widoczny dla zalogowanych], although extra loaves may be made ahead of time and placed in the freezer to use the following Shabbat. Challah must be separated and burnt only if more than eight cups of flour are used in the making. Making fresh Challah for each Shabbat will add a wonderful Challah aroma to the home which adds extra special meaning to family traditions. And the best part? It’s Super Simple and Kosher Too!
Ingredients for Making Super Simple Kosher Honey Challah4 cups King Arthur’s Bread Flour2 Tablespoons Active Dry Yeast2 Eggs1 cup Hot Water2 Tablespoons Honey2 Tablespoons Extra Virgin Olive Oil, plus extra for preparing bowlsRaw Sesame SeedsProcedures to Make Challah for ShabbatSet out two large bowls. Lightly coat the inside of one bowl with olive oil and set aside.In the second bowl, mix the flour and yeast. Yeast should be at room temperature prior to mixing.Fill a two-cup measuring glass to the one cup mark with hot tap water.Add the oil, honey and one whole to the measuring glass.Separate the second egg. Add the yolk to the measuring glass and place the whites in a small dish and set aside for later use.Mix the contents of the measuring glass thoroughly with a whisk or fork.Add the wet ingredients to the flour mixture and stir with a wooden spoon just until combined.Remove the dough mixture from the bowl along with any unmixed flour. Continue mixing the ingredients by hand until a dough forms.Knead the mixture for five to eight minutes.Place the dough into the oiled bowl and cover with a warm [link widoczny dla zalogowanych], damp towel. Flour sack towels work best to prevent the dough from sticking to the towel.Set the dough aside until it doubles in size, approximately 30 to 60 minutes depending on humidity and kitchen temperature.When the dough has risen, punch down the center with a fist and allow it to rest for a couple minutes.Separate the dough in to two equal pieces. Separate each half into three equal pieces and braid the dough. Pinch the ends to hold the braids together.Place braided dough on a large baking sheet and cover with the warm, damp towel.Allow the bread to rise again for 15 to 30 minutes until doubled in size.Mix the separated egg white slightly with a fork until it bubbles. Brush the top of the Challah loafs with egg white. Sprinkle the loaves with sesame seeds.Bake in a preheated 350 degree oven for 21 minutes until golden brown.Serve hot for Shabbat with beef stew or wrap and place in the freezer for use the following week.