If you’re not from the northeast or have lived in south Florida – you might pronounce Challah  with a “ch” like in  “church”, however you actually pronounce it “holla”.  This is the BEST bread gluten FULL  for french toast.  I am hoping that this holds true for the GF version as well.   Whether it is braided or not, I actually prefer it not braided for French Toast, but it does look oh, so pretty with a braid.

We used to have French Toast all the time before GF.  This was one of my husband’s specialties.  Since going GF we have had French Toast ONCE!  The homemade bread that I was making at the time, just wouldn’t hold up or didn’t even taste good, so we never did it again.  I mean if you don’t mind spending $20+ on breakfast you could feed a family of 6 French Toa
st with store bought bread, like Udi’s or Rudi’s but that’s not in our budget.  So needless to say when I saw this recipe for Challah, I knew I had to try it.  With my third child’s birthday looming on the horizon one of his meal requests was French Toast by Daddy.  I have made the bread, which is amazing, by the way, and tomorrow we will see how it does for French Toast.  As a bonus, it is super easy.

Challah
Makes 2 large loaves

Ingredients
2 cup warm water
2 tbsp honey
2 tbsp yeast
1/2 cup honey
1/2 cup melted butter or light olive oil
 8 large eggs
6 cups Healthy Flour Blend (from cookbook) OR other GF flour blend with xanthan
2 tsp xanthan gum
2 tsp salt
1 egg + 1 tsp water (for an optional egg wash- I don’t do this.)



In a mixing bowl, dissolve the sugar in the warm water, add the
yeast, and let proof until the yeast is nice and active, about 5
minutes.


Add the honey, melted butter, and eggs.

In a separate bowl, whisk together the flour, xanthan gum, and salt.


Add the dry ingredients to the wet ingredients and mix well to form a smooth wet dough.


Spray your loaf pans with cooking spray or brush with oil. Add the dough. (You could also use a challah loaf pan)


Cover and let rise for one hour in a warm place, until the dough roughly doubles in size.
  It will rise faster in warmer weather.
Toward the end of the rise, preheat your oven to 350 deg F.


Bake for 20 minutes, then turn out of the mold onto a baking sheet.
Brush the top of the loaf with the egg wash, then return to the oven for
an additional 15 to 18 minutes, until the top is golden brown and the
internal temperature reaches about 190 deg F.


If your loaf begins to brown too quickly in the oven, you can always cover it with a piece of foil.