Challah Bread Recipe | Episode 399

09:37

SERVES: MAKES 2 LOAVES
PREP TIME: 1 HR 40 MINS
COOK TIME: 30 MINS
TOTAL TIME: 2 HRS 10 MINS







Ingredients

  • 10g active dry yeast
  • 350 ml lukewarm milk
  • 110 g white sugar
  • 750 g all-purpose flour
  • 90 ml sunflower oil
  • 1 egg
  • 15g salt
  • 1 egg+1tbsp milk
  • poppy seeds and sesame seeds

Instructions

1. In a small bowl, combine the lukewarm milk, sugar, and yeast. Stir and let sit for about 5 minutes.
2. In a large mixing bowl, Add half of the all-purpose flour and the salt. Make a well in the center of the flour. Add the yeast mixture, the egg, and oil. Knead until a smooth and elastic ball of dough begins to form. Add the remaining flour. Oil your hands and knead for another 3-4 minutes. Add little bit more flour if needed. 
Transfer the dough to an oiled bowl. Cover the bowl with plastic wrap and a clean kitchen towel. Allow rising for about 50 to 60 minutes or until doubled in size. 
3. Divide dough into 2 balls. Divide each ball of dough into 4 or 6 equal pieces, depending on the type of braid you'd like to do. Roll each piece of dough into a long rope about 16 inches long. 
4. Gather the ropes and squeeze them together at the very top. Braid the ropes together like braiding hair and squeeze the other ends together when complete. Repeat with remaining dough. This recipe makes 2 braided loaves of bread.
5. Place on lined baking sheet. Cover with a clean kitchen towel and allow rising for about 40 to 50 minutes.
6. Preheat the oven to 180C / 355F.
7. Whisk the egg and milk. Brush top of each bread with the egg wash. Sprinkle with sesame seeds or poppy seeds. 
8. Bake in preheated oven for about 30 minutes or until golden to deep brown. Let the challah cool on a cooling rack until just barely warm. Slice and eat.

*Wrap cooled challah tightly in plastic wrap and store at room temperature for up to 5 days.








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