By Karina Chaberman Fincheltub | Photography by Vera Franceschi
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1/2 cup warm water
- 4 cups of all-purpose flour
- 1/4 cup sugar
- 2 large eggs
- 1 teaspoon salt
- 1/4 cup canola oil
- 3/4 cup warm water
- 1 cup crushed apple chips
- In a bowl, mix the sugar, yeast and ½ cup of warm water. Put in a dry, warm place and let rise.
- In the bowl and electric mixer fitted with the hook attachment, add the flour, sugar and salt, and mix to combine. With the motor running add the yeast mixture and combine; add the ¾ cup of warm water, oil and eggs and knead. Add the apple chips and knead for about 10 minutes more.
- If you see that the dough is still too loose, add a little more flour. It should be a soft and sticky dough but one that holds its shape.
- Put the dough on a lightly floured surface and knead a few times. Oil the bottom and sides of a bowl and move the dough in it to coat with the oil. Score the top of the dough a few times, cover with a damp towel and put in a dry warm place to proof until it doubles in size, about 2 hours.
- Take out the dough and punch it to take a little of the air out. Shape into a square and cut in half so you end up with 2 long rectangles.
- Cut about 28 long pieces out of them, all same size. Roll them out into long logs. Take 3 and braid them like a regular jala, then take one end and roll it onto the other side to make a circle.
- Repeat with the remaining pieces. Put the challas in a baking sheet lined with parchment, and brush them carefully with a mixture of egg wash and honey. Let proof a second time, about 1 more hour. Preheat the oven to 350. Bake the bread until the tops are golden brown and they are fully cooked, about 40 minutes.