Challah Bread
Unless you have mastered making Challah Bread, the braiding and proofing methods may seem daunting and mysterious. Here we have a simple three braid loaf that embraces the occasional splitting that can occur, in the center of the braid, as it bakes. To avoid this from happening, the final resting time is crucial. The idea is to allow the shaped loaf to rise to full expansion before baking. With so many variables (time, temperature and humidity) practice really does make perfect. The good news is, it will taste delicious even if it doesn't look exactly perfect.
Ingredients
Units:
- Unsalted Butter - 2 oz
- Milk - 4⅜ oz
- Bread Flour - 3¾ oz
- Water - 2⅛ oz
- Active Dry Yeast - 1/4 oz
- Granulated Sugar - 1/8 oz
- Granulated Sugar - 1 oz
- Honey - 3/8 oz
- Kosher Salt - 1/4 oz
- Egg - 3⅝ oz
- Bread Flour - 12⅜ oz
- Egg - 7/8 oz
- Egg yolk - 3/8 oz
- Heavy Cream - 1/4 oz
Servings
1 loafDirections
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