Challah from Two Strands
Baking and Desserts • Jewish
Description
This challah made from 900 grams of dough was baked and taken out of the oven yesterday at 4 PM. Today, less than half remains. I had to bake bread again today — this is the best proof that the bread is excellent!!
Ingredients
- Milk 5 fl oz
- Salt 0 oz
- Sugar 0 oz
- Butter 0 oz
- Dry yeast 0 oz
- Fat 0 oz
- Whole egg 4 pieces
- Wheat Flour 10 oz
Step-by-Step Guide
Step 1
Prepare the sponge and let it sit for 50–60 minutes. During this time, it will rise nicely. You may need to adjust the water in the sponge; the recipe calls for 175 g, but I used a bit more — 200 g, to prevent the bread from bursting while baking.
Step 2
Beat the butter and fat with sugar until smooth, then mix in the salt and yolks. I saved half a yolk for brushing the bread before baking. Add the resulting mixture to the sponge and mix as thoroughly as possible.
Step 3
Add the flour and quickly knead a pliable, non-sticky, soft, and elastic dough for just a few minutes.
Step 4
Let it rise for 50–70 minutes; during this time, the dough will increase 2–2.5 times and become fluffier, which you will definitely feel when you place it on the table for shaping. However, this can pose a problem.
Step 5
The dough will contain a lot of carbon dioxide, filled with large bubbles that need to be punched down as much as possible, and then carefully shape the dough into a ball. After this, it needs a short rest — just ten minutes will suffice.
Step 6
Then divide the dough into two parts, carefully remove the bubbles, roll two strands, and braid them together. Let it rise for 60–80 minutes. I was in a hurry and only let it rise for an hour; an additional 15–20 minutes would have been beneficial.
Step 7
Mix the remaining half yolk with a teaspoon of milk and brush the challah. Sprinkle with sesame seeds and place in the oven. The recipe suggests pricking the loaf with a pin — I did not prick it. Bake at 410°F for about 10 minutes, then reduce the heat and continue baking at 355°F until done.
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