Challah
Prep Time
Serves
Cooking Mode
0 Liquid Honey
½ salt
0 bread flour
0 dry active yeast
7 warm water
2 large Eggs
2 European Flavour Unsalted Butter, melted
0 egg wash (1 egg with milk or water) as needed
0 black sesame seeeds and Kosher salt as needed
0 Liquid Honey
½ salt
0 bread flour
0 dry active yeast
7 warm water
2 large Eggs
2 European Flavour Unsalted Butter, melted
0 egg wash (1 egg with milk or water) as needed
0 black sesame seeeds and Kosher salt as needed
Directions
1Stir together the yeast and warm water with 1 tsp of the honey, let sit for 10-15 minutes, until frothy. Combine the; honey, salt, yeast, eggs and butter in the bowl of a stand mixer using the dough hook. Add the flour slowly while mixing on low speed and then continue to knead the dough on low until smooth and elastic, about 5 minutes.
2Turn the dough into a lightly greased bowl, cover and let rise in a warm draught free space until doubled in size, 60-90 minutes.
3Punch down the dough and divide it into 3 equal portions, rolling each of them into a rope about 1” (2.5 cm) thick and 12” (30 cm) long. Braid the 3 ropes of dough, pinching the ends together and trucking them under the loaf. Transfer the loaf to a parchment paper lined baking sheet, brush with the egg was, sprinkle with the seeds and leave it to rise again until doubled in size, about 45 minutes.
4Bake the Challah in a preheated 350°F (170°C) oven for about 35-40 minutes. They loaf is done when they are golden brown and sound hollow.
Tips
1
Les œufs peuvent être cuits directement dans la poêle antiadhésive, ou dans une casserole huilée : le temps de cuisson sera alors plus près de 45 minutes.
Disclaimer
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Personal Note
Personal Note
