How to Make Challah Bread | Best Challah Bread Recipe – 4 Strand Challah Braid
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〈CHALLAH BREAD〉
✎ Ingredients for 2:
Yudane:
Bread flour 50g
Hot water 50g
(Stirred to mix well and fridge overnight, restore it to room temperature the next day)
Main dough:
Bread flour 450g
Water 190g
Honey 50g
Extra large eggs 2 ( leave around 10ml for egg wash)
Salt 7g
Instant dry yeast 6g
Olive oil 35g
Sesame
✎ Suggested fermentation time:
First fermentation 38˚C / 100˚F for 45 minutes / or room temperature 1 hour
Second fermentation 38˚C 1 hour / or room temperature 1.5 hours
✎ Baking information:
180˚C / 360˚F 25 minutes (cover with foil in last 5 minutes if needed)
00:00 – introduction
00:03 – Prepare main dough
03:00 – Preparation for shaping
05:19 – Final shaping
07:33 – Prepare to bake
◍ Notes:
– The amount of water needs to be adjusted according to water absorption of flour, weather and humidity of the day
– In hot weather, use lukewarm / cold water or cold milk or eggs; please use warm liquids in cold weather
– Fermentation periods are for reference only,please adjust according to humidity and temperature on your baking day
– The baking temperature and time are for reference only, please adjust according to the specifications of the oven
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4 Comments
magnificently
shalom I didn't understand the part where you took out the dough balls that you added to the dough. thank you.
You don’t cover the braided dough during the proofing? Also, could you go over the process of the Yudane
Two more questions. Is this like a Tangzhong method, and could it be made in the mixer?