Two-tone Challah Bread

Total Time: 2 hrs 50 mins Preparation Time: 50 mins Cook Time: 2 hrs

Ingredients

• 2 tablespoons salt
• 2 1/2 kg flour
• 30 g dry yeast
• 1 1/2 cups oil
• 3/4 cup honey
• 3/4 cup blackstrap molasses
• 6 eggs
• 8 cups warm water (varies depending on flour)

Recipe

• 1 make the light dough: put 1 tbsp of salt at the bottom of the mixer bowl.
• 2 pour 1.25 kg of flour on top of it, then sprinkle 15 g of yeast (so the yeast and salt don't touch).
• 3 make a dip in the flour and fill it with 3/4 c oil, the honey, and 3 eggs.
• 4 start mixing slowly with the "k" blade of your mixer, while gradually adding water as necessary until everything is mixed in well and dough forms.
• 5 put mixer on med/med-high speed for at least 5 minutes.
• 6 oil a giant bowl and move the ready dough into it. cover with a damp towel.
• 7 make the dark dough in the same manner, substituting the honey for blackstrap molasses this time.
• 8 put the dark dough in a separate bowl and knead both doughs after 30-60 minutes (if dough has risen properly it should have doubled), for at least 5 minutes each.
• 9 this is the time to freeze part of the dough if you're not using it all. otherwise, let it rise for another 30-60 minutes and then start rolling out parts so you can braid it.
• 10 bake on medium heat (180°c) for 30-40 minutes or until the part is golden on top.