Wiener Dog Challah recipe

2 servings

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

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 onto 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 onto 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.