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The Loaf of Milk and Honey (and Turmeric)

Updated: Jan 4, 2021

Every new year we all aspire to set goals to be healthier. One of my goals this year is to eat a more vegetable forward diet and incorporate spices and herbs that have health benefits. One of my favorite spices of late is turmeric. I love the color it gives everything and the way it fills up our house with an amazing smell that transports me to the middle east.

This challah is a golden milk mini loaf, flavored with the turmeric, milk, and honey. I have shaped them into mini rounds as is the Jewish tradition for the new year. The round shape is supposed to symbolize a good and sweet new year, so here’s hoping!

3 Teaspoons instant yeast

¼ Cup honey

1 large egg, beaten

1 Teaspoon kosher salt

¼ cup coconut oil, melted

2 Teaspoons tumeric

½ Cup warm water

½ Cup milk or milk alternative

3-4 Cups flour

Whisk egg, salt, melted coconut oil, honey, turmeric, water, milk, and yeast in a large bowl.

Add the flour one cup at a time to yeast mixture. Using a strong spatula to mix at the beginning and using your hands to mix once it gets too difficult with the spatula.

Once the dough is fully mixed, turn onto a floured surface and knead for ten minutes. (If you don’t knead the dough well enough, the challah will not hold its shape when it is braided.)

Grease a large bowl with spray oil and transfer the dough to the bowl. Cover with a damp paper towel and put in the oven to prove. (Make sure the oven is off!) Proof until the dough is doubled in size about 45 minutes-1 hour.

Once proved, turn the dough onto a floured surface and cut into 4 equal portions. Taking one of the portions, cut into 4 equally sized pieces and roll out into logs. Form a pound sign with the logs of dough, one vertical strand going over the first horizontal strad and under the second, the other vertical strande going under the first horizontal strand and over the second.

Starting with the vertical strand that is under the first horizontal strand pull it over the vertical strand to the left, moving counter clockwise, continue to do this until all strands have been moved. Now moving clockwise do the same thing again and fold any excess dough under the bottom of the bun. Let proof again for 45 minutes.

Preheat oven to 350 degrees. While the oven is heating beat one egg with a splash of water to create an egg wash. Using a pastry brush, brush the egg wash over the top of the loaves. Bake the loaves for 25 minutes.

NOTES: Do not try to slice the bread right when it comes out of the oven. If you are storing the bread to eat later, make sure it is fully cooled before you put it into any kind of container or it will create condensation that will lead to mold.

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