Passover ends in approximately 20 hours and let me tell you: am I excited. Not that I’ve been keeping track or anything, but it has been 168 hours since I last buttered a warm piece of bread. 604,800 seconds since anything was lovingly mixed and kneaded in my kitchen. I acknowledge how eight days without flour makes you appreciate the magic of baked goods, but we went grocery shopping this afternoon and the bagels now sitting on our counter are mocking me. Damn you bagels! Revenge shall be mine.
While it would be reasonable to assume that I’ll be placing dough in my oven at sundown tomorrow, the truth is that my renewed adventures with baking will have to wait until Wednesday morning. Why the delay? Because tomorrow also happens to be our second wedding anniversary and we’ll be out celebrating. We have an entire foodie day planned, with pommes frites and chocolate in the afternoon (before bread is allowed) and tapas in the evening (with as many flour-inclusive dishes as possible). Two years! Hard to believe, but true. 
On Wednesday morning we’ll revive our oven with a loaf of Honey Vanilla Challah, which is a sweet version of the popular Jewish egg bread. I’ve included the recipe in this post and it’s near and dear to me because this was the first bread recipe I ever called my own. After baking many loaves and following many recipes, one afternoon I decided that I wanted to combine the best aspects of each loaf into one. The result was the bread you see here, which is sweet, but not too sweet, fluffy, and yet firm. I love to eat it plain or with a generous swath of apple butter. It also makes fantastic french toast.
Before the recipe, two things: First, I want to thank everyone who took the time to comment on my last post. I know it was a bit of a downer, but you cheered me tremendously and for that I’m grateful. You’re the best! And second, I want to point out the rotating food factoids and quotations next to the “Baking and Books” header, as well as the Recipe Index, both of which are new features. There is a new layout as you can see and, while modifications will continue over the next few days, for the moment I’m happy with how everything looks. Feedback, as always, is very much appreciated. 
Honey-Vanilla Challah (My Recipe)
Adapted from “The Bread Bible” by Beth Hensperger, “The Good Enough to Eat Breakfast Cookbook” by Carrie Levin, “The Bread Baker’s Apprentice” by Peter Reinhart and “The Bread Bible” by Rose Levy Beranbaum, among others.
Ingredients: Makes 1 Loaf
- 1/2 tablespoon active dry yeast
- 4 tablespoons granulated sugar
- 1 teaspoon salt
- 4 1/4 to 4 1/2 cups all-purpose flour
- 1 cup of warm milk (whole is best, low-fat is ok too)
- 2 eggs + 1 for the glaze
- 4 tablespoons of olive oil + 1 teaspoon for greasing the bowl and another for the glaze
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon honey
In a large bowl using a whisk combine the yeast, sugar, salt and 1 cup of the flour. Add the warm milk, 2 eggs, 4 tablespoons of olive oil, then the honey and vanilla. (Add the olive oil first, then use the same measuring spoon to add the honey - residual oil on the spoon will make the honey slide right out.) Vigorously mix the ingredients until smooth, scraping the sides of the bowl halfway through, about 3 minutes. Add the remaining flour, 1/2 cup at a time, switching to a wooden spoon when the dough becomes too thick for the whisk. Continue mixing the dough until it is too stiff to stir.
Turn the dough out onto a lightly floured surface and knead until soft and springy, about 4 minutes. If the dough is sticky, dust with flour 1 tablespoon at a time - just enough to prevent it from sticking to the surface. The dough is done when it’s smooth and small air bubbles show under the skin. If you press your thumb into it the impression should bounce back. This is a slightly firm dough, which is exactly what you want for easy braiding later on.
Place the dough in a deep container greased with 1 tsp of olive oil. Turn the dough once to coat the top and cover with plastic wrap. Allow it to rise at room temperature until doubled in bulk, about 1 1/2 to 2 hours.
Line a baking sheet with parchment paper or lightly grease it with non-stick spray. Gently deflate the dough by pressing your fingers into it, then turn it out onto a lightly floured surface.
Divide into 3 equal portions, and roll each portion out into a smooth, thick strip about 20 inches long, with the ends slightly thinner than the middle. Lay these ropes side-by-side, not quite touching.
Beginning in the middle and working towards you, braid the lower half of the three ropes. To braid, alternately move the outside ropes over the one in the center - left over, right over, left over -until you come to the end. Now go to the other side of your working space and braid the other half, this time moving the outside ropes under the center one. Braid tightly - you don’t want any gaps. When you finish braiding each side crimp the tapered ends together, then tuck them under.
Preheat your oven to 350 degrees F and place the braided dough on your baking sheet, cover loosely with plastic wrap and let rise until almost doubled in bulk, 30 to 40 minutes.
Just before the rising time has finished whisk together 1 egg and 1 teaspoon of olive oil, this is going to be the glaze for your bread. Gently brush the dough with a thick layer of it. Place the dough in the oven and bake for 30 to 35 minutes, or until the bread is a deep golden brown and sounds hollow when you thump it on the bottom. Transfer to a baking rack to cool. Allow to cool completely before slicing - or at least wait until it’s warm, not hot - then enjoy!
Bookmark, Share or Email this Post
| Print This Post
This entry was posted on Monday, April 9th, 2007 by Ariela and is filed under Breads, Cultural, Jewish, My Recipes, Yeasted Breads. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
48 Comments.
1. Ruth L | April 10th, 2007 at 1:14 am
Hi Ari,
First and foremost…Happy 2nd Anniversary. Enjoy this day and many more….Mazel tov !
Second, I really like the colors you are using on the site. The colors remind me of Spring, fresh, warmth and alot of other good thoughts. Excellent choice.
2. Passionate Eater | April 10th, 2007 at 2:21 am
I love challah bread, and I think once I try this vanilla and honey challah bread, I’ll love it even more! Vanilla and honey are so fragrant and flavorful, I can literally imagine the taste of the bread on my tongue. Thanks for sharing this recipe, and I hope you had a wonderful Passover celebration!
3. Rosa | April 10th, 2007 at 3:18 am
Happy bloganniversary and keep up with the good work! I really love your blog for it’s containts and looks…
Thanks for sharing this challah recipe with us! Since challah is one of my favorite weekend breads, I am looking forwards to trying that recipe! I’m sure that it’s fabulous..
4. Lydia | April 10th, 2007 at 6:01 am
Happy anniversary! Congrats, too, on the new layout. I find it much easier to read and it’s very well organized. The challah recipe looks wonderful, too.
5. Ellie | April 10th, 2007 at 6:06 am
What a gorgeous challah! I’ve never tried them before but they do look marvellous and I’m tempted to give it a shot once I can work up the courage
6. Patricia Scarpin | April 10th, 2007 at 8:06 am
This is beautiful, Ari! I wonder if I’m able of modeling this bread. And I must say I’m very interested in this recipe, vanilla and honey?? I’m in!
7. Pam | April 10th, 2007 at 8:34 am
MMM…I love that Pomme Frites cafe in New York! We visited there over Christmas. Try the Mango sauce…it’s wonderful!!!
Happy Anniversary and I love the look of the site!
8. Monika Korngut | April 10th, 2007 at 9:05 am
Hi Ari,
Happy Anniversary!! Have a wonderful day!! And then enjoy all the bread in the world. I love butter on a fresh, warm out from the oven bread. That is my guilty indulgence.
I love the new look of your site. But I do miss your header, in my opinion you really made it your own with it, it was very individual. But I understand a need for a change.
9. Molly | April 10th, 2007 at 9:22 am
I know exactly how you feel… all week I have been collecting bread recipes awaiting sundown tonight. I think I will change my baking plans a little now that I have this wonderful recipe. Thanks for sharing!
Oh, and Happy Anniversary!
10. Laura | April 10th, 2007 at 10:11 am
I love the new look of your blog and the look of the bread. I may just have to try this one! Take care…
11. Andi | April 10th, 2007 at 10:22 am
Wow, what a beautiful loaf! I wish *anything* I cook came out lookin’ like that.
12. gilly | April 10th, 2007 at 11:02 am
Hi Ari!
Firstly, I’m sorry I missed your previous post - I hope things will be looking up for you soon!
Secondly, Happy 2nd Anniversary! Our 2nd is coming up this August…
Thirdly - I love the new look!
Fourthly - Amazing looking bread! Wow!
13. Kelly-Jane | April 10th, 2007 at 11:22 am
Happy second anniversary!
That bread looks like a fabulous one to break you back into the way of bread again
KJxx
14. FoodieNerd | April 10th, 2007 at 12:08 pm
Hi,
I have to say that your blog is my new favorite. I just love how you write and the foods you make. Also, I am a big bookworm, so I love your lists of books to read on Amazon. I have already read a few from your list, such as: The Name of the Wind, The Bride Finder and The Temple Dancer….all of which were amazing books. I look forward to reading many more wonderful food stories from you. Happy Anniversary!!!
P.S. I love the new layout!
15. Amy | April 10th, 2007 at 1:56 pm
Happy anniversary! That bread looks amazing, I’m definitely saving this. Thank you for sharing this recipe!
16. Cris | April 10th, 2007 at 2:33 pm
Ari, that looks fabulous, I love braided breads, they take me back to a time when I had my Grandma around and she made the greatest breads. Happy Anniversary!!!
17. Susan | April 10th, 2007 at 4:30 pm
Happy Anniversary!!!!
18. utenzi | April 10th, 2007 at 4:33 pm
That’s a long time to go without making bread, Ari. I’m glad your wait is now at an end. I hope you’re enjoying some Challah right now.
19. Scott at real Epicurean | April 10th, 2007 at 4:59 pm
Entirely unrelated to your post - but I love the new theme - very clean and clear!
I loved your old header image though - that should make an appearance again, in my opinion. Still, great stuff!
20. rowena | April 10th, 2007 at 5:22 pm
Congratulations on your 2nd year! Sounds like it’ll be a smorgasbord of fantastic flavors on your happy day!
21. Tanna | April 10th, 2007 at 6:33 pm
Two years…congratulations!
You are too funny with your counting but I think your Honey-Vanilla Challah is sure worth looking forward to. Beautiful photo!
22. Paz | April 10th, 2007 at 7:00 pm
Happy Anniversary! Glad you’re here.
I’ve always wanted to make Challah. Your Honey-Vanilla challah sounds delish!
Paz
23. Paz | April 10th, 2007 at 7:51 pm
P.S. Your new blog look is nice. I was about to write that I missed you and your dog but I see that you’ve just moved it with a different type of illustration. Very nice!
Paz
24. Sarah | April 10th, 2007 at 10:20 pm
Hey Ari,
It’s been a while (a long while) since I’ve been here. It’s been a long time since I updated my own site and I must say I’ve missed a lot. I will be getting caught up on your posts I must say the new layout is wonderful. I love the colors and the tone as well. Very nice.
Happy Anniversary and happy being able to eat bread again! lol.
25. caitlyn | April 11th, 2007 at 1:25 am
Happy anniversary, Ariela!
The challah looks so yummy.
I hope you are feeling better.
26. aka Nik | April 11th, 2007 at 2:30 am
Congratulations on the two years and on the getting to eat bread!
27. connie | April 11th, 2007 at 7:48 am
happy aniversary and i hope you enjoy your first bites into that post-Passover bread
28. Rose | April 11th, 2007 at 8:05 am
Happy anniversary with many years of happiness to come.
29. Molly | April 11th, 2007 at 10:04 am
I made the bread last night and for once in my cooking career something turned out exactly like the picture! Thank you.
I LOVE the trick with braiding from the middle out… I never would have thought of that.
30. veron | April 11th, 2007 at 11:14 am
hmmn I’ll remember this baking trick about the braiding when I attempt this bread. Terrific looking loaf!
Happy 2nd Anniversary , Ari !
31. home cook | April 11th, 2007 at 4:01 pm
Happy Anniversary Ari! I’ll be missing that cool picture on the top of home page. But I like also the new look of your blog. Very very seducing looking loaf!
32. Anali | April 11th, 2007 at 6:12 pm
Happy Anniversary! And beautiful Challah - Enjoy! : )
33. Daisy | April 12th, 2007 at 2:13 am
Hi.
I made Hensperger’s buttermilk honey bread and was planning on trying out her Challah bread recipe tomorrow.
I’m gonna make this one instead!
I think it’ll be just awesome for french toast!
Oh, happy anniversary!
34. Ariela | April 12th, 2007 at 1:57 pm
Ruth L - Thank you on all counts!
Passionate Eater - Although I appreciate plain challah I have to say, this is the only one that satisfies both my bread addiction and my sweet tooth. Let me know how it turns out if you try it.
Rosa - Thanks! It was my pleasure to share this recipe with you, I’ve gotten so much enjoyment out of it how could I do otherwise?
Lydia - Thank you for the helpful feedback, I’m glad the site is easier to read now.
Ellie - You should try it! It’s not too difficult to make challah and if it doesn’t work out the first time just keep on trying. My first challah loaf certainly didn’t look like this one, it’s a learning process.
Patricia - You can totally do it! Especially if you can braid hair, creating a classic challah braid is a snap.
Pam - Cool! That’s so awesome that you’ve been there. We didn’t get a chance to try the mango sauce but next time we definitely will.
35. Ariela | April 12th, 2007 at 2:02 pm
Monika - Few things beat the simple pleasure of fragrant, warm bread with butter. Yum! I agree with you, I miss the header too. I may use a new one in the future but for the moment I’m really liking how the site is loading faster. Who knows though… maybe I’ll be able to find another artist I like as much?
Laura - Thank you.
Andi - I’m sure your food comes out great!
Gilly - Thank you x 4. I am feeling much better now and I’m glad you like the look of the site and the bread.
Kelly-Jane - Oh yes!
FoodieNerd - What an amazing comment, thank you so much. I emailed you in response to it.
Amy -No problem and thank you!
36. Ariela | April 12th, 2007 at 3:52 pm
Cris - Food memories like that are priceless. I’m glad that I could bring a few of them to mind.
My Nana makes a mean chili, so I think of her whenever I have the opportunity to eat a hot bowl of that.
Susan - Thank you!
Utenzi - I wasn’t then, but I did on Wed morning! And when I get home today I’m making a spice cake. Yum!
scott - Thanks! I miss the old header too but the woman who did it before wasn’t available to make a new one and I really needed a change. Maybe in the future her schedule will clear up, or I’ll find someone else whose work speaks to me. Fingers crossed!
Rowena - Thanks and oh yes! We had a grand old time.
Tanna - Can you blame me? I’m such a bread addict, I couldn’t help it! I’m ok now though, I had a bagel for breakfast.
37. Ariela | April 12th, 2007 at 3:56 pm
Paz - You should try it, challah is one of my favorite breads to make. It’s so much fun twisting and turning dough into a braid! (What do you mean “I moved it with a different illustration”?)
Sarah - Hey you, long time no see! I’m glad you like the new look.
Caitlyn - I am feeling better, thank you for asking. I think I was just feeling a little homesick during the holidays, which of course made everything else seem more saddening. Thank you for the anniversary wishes!
aka Nik - Thank you!
Connie - Thanks and I sure did. There is nothing quite like that first bite of bread after 8 days without, lol.
Rose -Thank you!
Molly - Yay! That is awesome. I’m so glad you enjoyed the recipe. Braiding from the middle makes things so much easier doesn’t it?
38. Ariela | April 12th, 2007 at 4:02 pm
Veron - Thanks! And yes, braiding from the middle makes it much easier to evenly shape the dough… just my answer to a history of making funny, frustrated faces when the dough refused to look like a proper braid.
Home Cook - Thanks! Who knows, maybe I’ll have a new illustration up sometime in the near future. But for now I needed a change!
Anali - Thanks! We did!
Daisy - That’s great! Let me know how it turns out.
39. Helen | April 12th, 2007 at 4:06 pm
Happy belated anniversary! What a beautiful bread. Any form of brioche is great in my book! Enjoy the day with hubby.
40. Tom | April 12th, 2007 at 6:37 pm
This came out PERFECT! Perfect density, perfect texture, perfect (subtle) flavor. A keeper, for sure.
41. MARCY GOLDMAN | April 12th, 2007 at 8:51 pm
lovely site - (noticed a nice job done with my beignets recipe for Chanukah - bravo!)
Keep up the good work, and never stop baking or reading books - Best wishes from betterbaking.com test kitchens,
Marcy Goldman
Author and Master Baker
42. joey | April 12th, 2007 at 9:34 pm
You bread looks wonderful! Thanks for sharing with us this recipe that you have tweaked to perfection…I will keep this as I have been wanting to try challah!
Love the new look! And happy anniversary!
43. Amanda | April 12th, 2007 at 9:53 pm
Ari, I have never baked a loaf of bread in my life, but when I saw this one I had to try it. And it came out beautifully!! Omg, I was jumping around the house with glee and my husband was so impressed! Thank you for sharing such an A+++++ recipe.
44. Matt | April 13th, 2007 at 7:38 am
That is one seductive looking challah!
45. Lisa (Homesick Texan) | April 13th, 2007 at 11:03 am
Happy anniversary! What a beautiful loaf of bread!
46. Kristen | April 13th, 2007 at 11:22 am
That bread is amazing…incredibly amazing!
47. C | April 13th, 2007 at 11:22 pm
I love the new layout! It’s so pretty and clean
And umm Challah - just begging to made into french toast!
48. Ariela | April 14th, 2007 at 10:55 am
Helen - Thanks very much! I agree, brioche in any form is delicious.
Tom - I’m so happy you enjoyed the recipe and thank you for coming back to tell me about it. Feedback like that makes my day!
Marcy - What an honor for a master baker like yourself to visit my humble little site. Thank you for stopping by! (I emailed you too)
Joey - My pleasure, that’s what food blogs are for right?
Amanda - That is wonderful news! There is nothing quite like your first experience baking bread, especially if it is a successful one!
Matt - It sure is. In fact, looking at this post is making want to bake another loaf.
Lisa - Thank you on both counts!
Kristen - Aw shucks, thanks!
C - I’m glad you like the layout, it’s really beginning to grow on me. I like to spring feeling, especially since it’s so sunny and beautiful outside today.