High-Altitude Challah

Ingredients

• 2 ½ cups all-purpose flour
• 2 packets active dry yeast
• ¾ cup warm water
• 1 teaspoon sugar
• 2 tablespoons olive oil
• 2 tablespoons honey
• 2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon ground ginger
• 2 eggs, lightly beaten
• ¼ cup sesame seeds

Directions

1. In a small bowl, combine the yeast, warm water, and sugar. Stir until the yeast is dissolved. Let stand for 5 minutes.
2. In a large bowl, combine the flour, salt, cinnamon, cardamom, and ginger. Stir to combine.
3. Add the yeast mixture, olive oil, honey, and eggs to the flour mixture. Stir until the dough comes together.
4. Turn the dough out onto a floured surface and knead for 5 minutes, adding additional flour if necessary. The dough should be smooth and elastic.
5. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
6. Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 3 equal pieces.
7. Roll each piece of dough into a rope, about 18 inches long. Braid the ropes together and form into a loaf. Place the loaf on a greased baking sheet.
8. Brush the loaf with the beaten egg and sprinkle with sesame seeds. Cover and let rise until doubled in size, about 30 minutes.
9. Preheat the oven to 375 degrees F (190 degrees C).
10. Bake the challah for 25 to 30 minutes, or until golden brown and the internal temperature reads 200 degrees F (95 degrees C).
11. Remove from the oven and cool on a wire rack.

Interesting Facts

• Challah is a traditional Jewish bread.
• The word "challah" comes from the Hebrew word for "portion."
• Challah is traditionally braided before baking.
• Challah is often served on Shabbat and holidays.