wiener dog challah

Ingredients

• Servings: 2
• 2 cups warm water (110 degrees f/45 degrees c)
• 1 tablespoon honey
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 6 cups bread flour
• 1 egg white, beaten

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 3 hrs


• in a small bowl, dissolve yeast and honey in warm water. let stand until creamy, about 10 minutes.
• in a large bowl, combine the yeast mixture with the oil, salt and 3 cups flour; stir well to combine. stir in the remaining flour, 1/2 cup at a time, beating well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and supple, about 8 minutes. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• deflate the dough and turn it out a lightly floured surface. divide the dough into two equal pieces and form into two long oval loaves. place on two lightly greased baking sheets. cover with a damp cloth and let rise until doubled in volume, about 40 minutes. meanwhile, preheat oven to 425 degrees f (220 degrees c).
• just before baking, give the risen loaves three shallow slashes with a sharp knife. bake in preheated oven for 30 minutes. remove from oven, turn heat down to 350 degrees f (175 degrees c), brush with beaten egg white. return loaves to the oven to bake for an additional 20 minutes, or until golden brown and bottoms sound hollow when tapped.