Two-Tone Challah Bread

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)

Directions

1. 1

   Make the light dough: put 1 Tbsp of salt at the bottom of the mixer bowl.

2. 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. 3

   Make a dip in the flour and fill it with 3/4 c oil, the honey, and 3 eggs.

4. 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. 5

   Put mixer on med/med-high speed for at least 5 minutes.

6. 6

   Oil a giant bowl and move the ready dough into it. Cover with a damp towel.

7. 7

   Make the dark dough in the same manner, substituting the honey for blackstrap molasses this time.

8. 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. 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. 10

    Bake on medium heat (180°C) for 30-40 minutes or until the white part is golden on top.