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Preparing Time: 20 min Fermentation: 3.5 hours
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Braiding: 10 min Bake Time: 30 min
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Total time: 4 hours and 30 minutes
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Ingredients
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Method
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17 g fresh yeast or 5 g instant yeast (1 1/2 teaspoons)
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Dissolve the yeast in two tablespoons of water. Set aside.
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510 g bread flour
35 g caster sugar
8 g salt
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Pour the flour, sugar, salt into the ball of a stand mixer equipped with the hook dough and stir to mix the ingredients.
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35 g vegetable oil
1 egg
4 egg yolks
198 ml tepid water
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In a separate bowl mix together the oil, eggs, yolks and the water.
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Add the mixture and dissolved yeast into the flour. Mix until the ingredients come together and you will get the smooth but sticky dough. |
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Flour lightly the worktop, remove the dough from the mixing bowl, transfer to the worktop and knead for 8 minutes; the dough will be tacky. Form the ball. |
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1 tbsp vegetable oil
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Lightly oil a glass bowl and place the dough in it, cover with cling film and let the dough ferment for 1 hour at room temperature. |
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Transfer the dough to the worktop, degas kneading for about 2 minutes, form the ball and return to the glass bowl. Cover with the cling film and let it rise for another 1 hour or until double in size.
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Remove the dough from the glass bowl, divide into two equal pieces, form the ball from each piece and let it rest for 10 minutes.
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Divide each ball into 3 pieces and for 3 strands of the same length. Each strand should be thicker in the middle and slimmer at the ends. Mine are equal:) You are going to braid two loaves of challah.
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Braid the challah using three-braid method. The process begins in the middle.
Place 3 strands perpendicular to you and parallel to one another. From the left number the strands 1,2,3.
Beginning in the middle of the loaf and working toward you: right outside strand under the middle strand (3 under 2) and left outside under the middle strand (1 under 2)
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Repeat until you reach the end of the dough.
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Pinch the end of the dough to seal the braid.
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Continue braiding. Right strand over the middle strand and left strand over the middle strand. Repeat until you reach the end of the dough.
Repeat the whole procedure with the second piece of the dough. You will get two beautifully braided loaves.
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Pinch the end of the braid to seal it.
Line a baking tray with the baking paper. Transfer the braided loaves on the baking tray.
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1 egg or egg white mixed with 1 tblsp water
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Brush the loaves with the egg wash and proof in the room temperature for 1.5 hour.
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1 tsp sesame seeds
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Preheat the oven to 180°C/Gas mark 5. Brush the loaves again with the egg wash and sprinkle sesame seeds on top. Place each in the oven and bake for 30 minutes or until rich golden brown.
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When bake, transfer the loaf on the rack and let it cool for at least 1 hour. Served with chilled unsalted butter and jam.
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The recipe inspired by 'The Bread Baker's Apprentice. Mastering the Art of Extraordinary Bread' 15th Anniversary Edition by Peter Reinhart
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