Challah Bread

Challah Bread

Sorry for the lack of posts lately guys, I've been really busy with academic classes this term.  In more positive news there are only 26 days until move out!  I'm not in any labs this term so I'm going back to my backing and pastry lab for this post.  This challah bread was light with an intense crunch on the outside. The inside was filled with many airy layers and with a touch of sugar crystals on the outside with sesame seeds- the mix of sweet and savory is incredible.  It's a little bit time consuming because there is no way around the resting time, but the end process is worth it in my opinion.  

  • Bread flour 3 lb
  • High gluten flour 1 ½ lb
  • Sugar 2 ¾ oz
  • Salt 1 ¼ oz
  • Egg yolks 3 ea
  • Eggs 8 ea
  • Oil 5 oz
  • Water 1 lb 6 oz
  • Yeast, dry ¾ oz
1. Mix all dry ingredients and eggs in mixing bowl at low speed with a dough hook.
2. When all incorporated add oil and mix on medium speed for 8 minutes or until elasticity is developed.
3. Bulk proof for 1 hour, cover the dough with plastic wrap and put in a dark area or under a towel. Take out the dough and fold it at half time.
4. Divide into 2 oz pieces and let rest for an additional 10 minutes (covered).  These 2 oz pieces will act as a guide to create even braids. 
5. Each 2 oz piece will be rolled into long strips as shown below.  Three strips will be used per braid. 
5. Shape into the desired shape of braid and proof (see below for braiding instructions) until double the size. Sesame seeds, sugar crystals, and a little bit of course sea salt can be added to the surface with egg wash.
6. Bake at 350ºF or until light brown, about 25 minutes.
7. Let cool

 So- I'm not very good at teaching people how to braid, because it's something I've always known how to do but I took these step by step pictures of the Challah bread being braided, I hope that helps!
 After Step six, just repeat 2-6 until your braid is finished.  Once you have reached the end of your braid- simply press all three ends together and tuck them underneath.  
Now that your bread is looking beautiful, go ahead and use a pastry brush or a squirt bottle to apply your egg wash so that you can get a perfectly crisp and golden brown outside and if you want- sprinkle a mixture of sesame seeds, sugar crystals and sea salt to the top and now pop them in the oven at 350 for 25 minutes or until golden brown.


If you have any questions about this recipe please don't hesitate to message me on Facebook, or comment right here on this post!  I know that this can be a bit challenging if it's your first time making Challah bread.  I hope everyone had a great Easter and it was spent with the people you love most!  


From my kitchen to yours,
MallaryMade


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