3/4 cup water
1 packet of active dry yeast (about 2 tsp)
1.5 tbsp honey
3 tbsp sugar
3 extra large eggs: 2 for dough, 1 for baste
1/4 cup oil
3-4 cups flour
1 tsp salt
White chocolate chips
Blue and red food coloring
Add 2 cups of flour, followed by the salt, and then the rest of the flour. Make sure you mix the flour as you are adding it. Continue to add flour until the dough is no longer sticking to your hands.
Knead the ingredients and form into a ball. Oil the large bowl and then roll the ball of dough in the oil. This prevents the dough from sticking to the bowl as it rises. Place the ball back in the bowl and cover with plastic wrap. Place it in a warm place. Let the bowl sit for about 1-2 hours, or until the dough has doubled in size.
Remove dough from bowl and knead to get out all the air. Divide the dough into 3 equal sections. Add red dye to one section, blue dye to a second section, and leave one section with no dye.
Roll out the strands and lay out the berries and white chocolate chips. Pinch each strand closed.
After braiding the challah, place on a buttered cookie sheet and allow challah to rise for at least 30 minutes in a warm place. This allows the dough to rise again.
Baste with egg wash (1 egg and 1/2 tbsp water).
If you are making a 3 strand challah bake for about 16 minutes at 350 or until internal temperature is around 170. Check out our Braids and Shapes page for information on cooking times for other shapes.
When the challah starts to brown in the oven you will need to place a piece of foil on top of the challah so that the strands do not change color.
Being patriotic never tasted so good!