Honey vanilla challah

Vacation means: finally some extra time to get into the kitchen and do some serious cooking. This shabbes I made honey vanilla challah (I found the recipe here but slightly adapted it), chicken with mushroom sauce, potato knish and zuccini-filled tomatoes. Although the dishes could have used some more spices, they were quite tasty. Because of shabbes I couldn't take a picture, so you'll just have to believe me that the challah looked really nice... Best part: this morning the challah was still fresh!

Honey vanilla challah

Ingredients (makes one 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 water
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 water, 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 4 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, touching only at the top.aI really like the 4 rope-braiding. It looks fancy and it's really easy. This is what you need to do: starting with the outer left rope, you move each rope over the 2nd, under the 3rd, and then again over the 4th. Again, take the left rope and follow this procedure. Continue until ropes are completely braided. Combine the ends and tuck them under the braid.

Preheat your oven to 350 degrees F and place the braided dough on your baking sheet 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.

PS. The original recipe uses warm milk in stead of water, but I wanted the challah to be parve. If you prefer milchige challah, just replace the water with milk.