Challah Bread and Tips for the Best Ever Yeast Breads from recipe for challah bread , image source: blog.kitchenaid.com
- 5 lbs high gluten flour
- 1 cold + 3 hot c water
- 1 c sugar
- 1/2 c honey
- 4 tsp salt
- 1/2 c oil
- 4 eggs
- 3 oz yeast
- Dissolve yeast in a cup of warm water (which will become your cup of cold water) with a tbsp of sugar note to self: break up yeast for quicker activation
- Add 3 cups of very hot water top the dough mixer
- Add oil, eggs, sugar, honey, salt, flour and yeast
- Mix for 3 minutes
- Oil your largest bowl sparingly and place dough in. Cover dough with a damp dishcloth and let dough rise for a 1/2 hour.
- After the dough has risen for a 1/2 hr punch it down, flip it over, cover it with the damp towel and let it rise for an additional 45 minutes.
- Make an hafrashas challah (Jewish blessing on bread) and start braiding
- Once you’ve braided and placed it in your tin pans let it rise yet again for 45 min (all this rising should make the bread come out nice and fluffy)
- Once 45 min are up or they have risen sufficiently brush some eggwash for a nice golden shine and sprinkle sugar on them for a sweet crunch! bake on 175-380 until a golden-dark brown for 20-30 min or longer. Keep checking on them.
- Bake on 175-180° unitl a golden–dark brown for 30-45 min or longer. Keep checking on ’em!
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