Luke and I made some Challah for Easter using a homemade bourbon vanilla extract his sister made me for Christmas. We basically adapted this recipe from smittenkitchen with a twist from this one from the fresh loaf.
Sea Salty Vanilla Honey Challah
2 1/4 teaspoons (1 packet — 1/4 ounce or 7 grams) active dry yeast
1/4 cup plus 1 teaspoon honey
1/3 cup olive oil, plus more for the bowl
2 large eggs
2 teaspoons flaky sea salt, such as Maldon, or 1 1/2 teaspoons table salt
4 cups all-purpose flour
2 teaspoons of bourbon vanilla extract
Whisk the yeast and 1 teaspoon honey into 2/3 cup warm water (110 to 116 degrees), and let it stand for a few minutes, until foamy. In a large bowl, mix the yeast mixture with remaining honey, 1/3 cup olive oil, and eggs. Add the salt and flour, and mix everything together with a wooden spoon until the dough starts to come together. Turn the mixture out onto a floured counter, and knead for 5 to 10 minutes, until a smooth and elastic dough is formed. Let rise for 1 hour.
Roll out the dough into 4 long ropes and use the weave method mentioned in smittenkitchen’s recipe. Let it rise for another hour and then back in a preheated oven at 375 for 35-40 minutes.