Challah- Daring Baker challenge

May's Daring Baker's Challenge was pretty twisted-Ruth from the Crafts of Mommyhood challenged us to make challah! Using recipes from all over, and tips from "A Taste of Challah," by Tamar Ansh, she encouraged us to bake beautifully braided breads.

I have previously made Challah before from the bread maker's apprentice challenge. This time I made mine a bit different adding some strawberry jam and almonds on the top. I got my inspiration from this blog

I followed the honey white recipe:
Ingredients:

1/2 and 1/4 cups warm water, separated
1/2 Tbsp. sugar
1 Tbsp. dry active yeast
1/4 cup honey
1/2 Tbsp. oil
2 large eggs
3/4 tsp. salt
2 1/2 cups all-purpose (plain) flour, plus more as needed (up to 4 or 5 cups total)

Filling:
1/2 cup of strawberry jam
1/2 cup of almond
3 Tbsp of sugar

Egg wash:
1 egg beaten with 1 tsp. water


One. In mixer bowl/large mixing bowl combine 1/4 cup warm water, 1/2 Tbsp. sugar and 1 Tbsp. yeast. Allow to proof approximately 5 minutes until foamy.

Two. To the yeast mixture add the remaining water, honey, oil, eggs, salt and 2 1/2 cups of flour. Knead (by hand or with your mixer’s dough hook) until smooth, adding flour as needed. Knead for approximately 10 minutes.

Three. Transfer dough to a clean, oiled bowl, turn to coat or add a bit more oil on top. Cover bowl with a kitchen/tea towel. Leave to rise in a warm place until doubled, about 1 ½ hours.

Four. Punch down the dough, shape braid as desired.

Five. Place loaf on parchment lined or greased baking sheets, cover with a towel, allow to rise 30 minutes.

Six. Preheat oven to 325 degrees.

Seven. Brush tops loaf with egg wash. (Sprinkle with seeds or toppings here if wanted.)

Eight. Bake loaf 30-40 minutes until done.

Nine. Cool on wire racks