Challah Bread
Servings: 2 Loaves
Calories: 135kcal
Cost: $10
Symbol of love and unity
Print Recipe
Equipment
- 1 Stand mixer optional
- 2 Baking trays
- 1 Large bowl
- 1 Dough scraper
- 1 Whisk
- 4 deli containers
- 1 Pastry brush
Ingredients
Challah Dough
- 20 g Fresh yeast or 10g instant*
- 90 g Water at 86ºF/30ºC
- 470 g Bread flour
- 3 ea. Eggs chilled
- 8 g Salt
- 80 g Honey or sugar
- 60 g Vegetable oil
Egg Wash
- 1 ea. Egg
- 1 ea. Egg yolk
Instructions
Challah Dough
- To begin, it's important to note that if you're using instant yeast, you can skip the step of mixing fresh yeast with water. Instead, simply combine the instant yeast with the flour in the recipe. For those using fresh yeast, start by mixing the fresh yeast with water in a large bowl. Add eggs, salt, oil, honey, and flour. Mix to combine. Transfer the dough onto your work surface, and knead it for about 10 minutes until it becomes smooth and elastic. The dough should feel soft and pliable, with a slight spring back when pressed. Keep an eye on the internal temperature of the dough, aiming for a range of 77-81°F (26-28°C) to ensure optimal fermentation and rise. Shape the dough into a tight round ball and place it in an oiled bowl, covering it with a clean cloth. Allow the dough to ferment for about 2 hours, or until it has doubled in size. This fermentation period is crucial for developing flavor and texture in your bread.
Shaping
- Transfer dough onto work surface (No extra flour). Divide dough into eight 3.3 ounces/105g portions. Shape into tight balls; cover and let rest 10 minutes. Flour work surface lightly. Flatten each round into 6X3-inch/15x7.5cm shapes; cover and let rest 5 minutes. Take the first flatten bread back, and roll out into a thin and large rectangle dusting some flour as you go. Brush out any any excess flour, and roll out dough into a very tight rope that should measure 16-inch/41cm. Repeat until done.
4 Strands Bread
- Pinch the strands together at one end. Lay strand 3 to the far right and strand 1 over strand 4. Lay strand 3 over strand 1. Lay strand 3 over strand 1. Lay strand 4 to the far left over all the strands. Lay strand one between strand 2 and 3. Repeat until the loaf is complete. Cover and let proof bread on baking tray lined with baking mat, or parchment paper for about 2 hours. Note that in bread making, the proofing time may vary according to the season.
Baking
- Set oven temperature to 390ºF/200ºC (lower temp to 350ºF/180ºC if using fan oven). Egg wash bread, and top with sesame seeds if desired. Bake for about 25 minutes.
- Let cool off. Enjoy!
Burger Buns
- Divide dough into 2.3/2.6oz (70/80g) portions. Shape into tight rounds, and let rest for 15 min; covered. Lightly flour work surface, and flatten rounds into 3-inch/8cm Ø thick disks. Cover and let proof for about an hour. Moisturize buns with a water spray bottle. Sprinkle some sesame seeds if desired and bake for 15 min.
Nutrition
Serving: 50g | Calories: 135kcal
