Challah Baking

I recently came across 2 articles about a scary ingredient in bread, azodicarbonamide-- described as something used in making plastics like yoga mats.  AH!

Looked on the back of my yummy fresh challah from Publix-- BOOM-  azodicarbonamide.  

So-- to start-- I set out to make my own challah.  I have 3 small kids, it's not really a project I was excited about-- but I researched and found a recipe that looked authentic and yummy-- I like a very eggy and very NON-sweet challah-- and I saw it made 2 large challahs.  I figured I'd make 4-5 minis and freeze them... because who needs to really consume an entire challah every Friday?

I took this recipe and tweaked it based on comments and my own preferences.  I made 11 mini challahs!  WHOA.  It came out tasting good, but definite;ly not the typical challah--- it's like a healthy challah.

Next time I think I'll add 4 more eggs or yolks--it just needed to be more eggy---  when I do, I'll come back and edit this and tell you the results!

Meanwhile-- I'll go freeze 10 of my 11 loaves.  ;)

My version:
INGREDIENTS:
2.5 cups warm water
1 tbsp active dry yeast (approx 1.5 packets)
1/4 cup honey
4 tbsp canola oil
3 egg yolks+ 1 egg 
Additional egg for egg wash
1 tbsp salt
8 cups King Arthur Organic White Whole Wheat Flour

Directions

1. In a large bowl, sprinkle yeast over barely warm water. Beat in honey, ---- then let it proof for 10 minutes.  Beat in oil, 3 egg yolks, 1 egg, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
2. Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Beat the remaining egg and brush a generous amount over each braid. 
5. Bake at 375 degrees F (190 degrees C) for 25 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.