EatinEatOut : Holiday 2012
WWW.EATINEATOUT.CA 81 MAKE THE DOUGH: In a mixer, with a dough hook attachment, add warm water and yeast. Mix until blended. Add sugar and mix about a minute. Slowly mix in 1 cup flour until combined. Mix in eggs one at a time until combined. Add another 2 cups of flour, honey, oil, and salt. Mix on medium-low stopping the machine to scrape down the sides of the bowl. Slowly add rest of flour (remaining 4 cups) and mix until combined. Stop the machine as you add each cup of flour to scrape the sides of the bowl and incorporate. Mix on low speed for 12 minutes until dough is incorporated. Add flour if needed, 1 tablespoon at a time. The dough will be a little sticky but firm. Take dough out of mixer bowl, form into a ball and coat with a light film of canola oil. Form dough into a ball and place into an oiled bowl (swish dough around so all of the dough is covered in a light film of oil). Cover with plastic wrap and let it rise at room temperature until doubled in size (about 1-1 1/2 hours). Meanwhile prepare the filling by putting all the ingredients in a small saucepan, cook over medium heat for 2-3 minutes, and let it cool. Cut the dough in half; roll each piece into roughly 10 by 8 inches rectangle, spread half the filling on each piece of rolled dough leaving about an inch space on each side. Roll dough and pinch to make sure it is sealed well, repeat this with the second piece of dough. Lengthen the ropes by gently rolling them; each piece should be about 22 inches long. Don't over roll the ropes as you may loosen the seal and the filling can start to come out. Twist the ropes, not too tightly, and bring the two ends together. You want to make sure when you're twisting to form the rope that you start close to top with the crossing over. If not, the rope won't be tight enough. Transfer to a baking sheet lined with parchment paper, cover dough with lightly oiled plastic wrap or a clean tea towel; proof for 50 minutes. Preheat the oven to 350º F; brush with the egg wash and sprinkle with poppy seeds. Bake the challah for 35-40 minutes. The bread should be golden brown. Test if it's done by tap- ping the bottom of the loaf. If it sounds hollow, it needs a bit more time. Let it cool and serve.