Challah Bread

Name: Challah Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 180g All-purpose flour; 100g (2 pcs) Whole egg liquid; 210g milk; 30g honey; 8g yeast; 10g salt; 30g butter; Some White sesame

by elmonte

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Challah bread is a type of bread eaten by Jews on the Sabbath and Jewish holidays. The early Harry bread did not use butter and milk to make it. Later, people who liked the bread for non-religious reasons changed the ingredients and flavor. The bread with eggs and butter has a more detailed structure and obvious softness. The eggs and milk also enhance the aroma of the bread. The aroma that comes out when it is baked is very attractive. If you want to try the original flavor, you can use olive oil instead of butter and milk with water.
It is recommended to use a 9-inch or 10-inch cast iron pan as the mold for this bread. If not, you can use a metal cake mold or a pie pan. The bottom of the metal mold is heated evenly, and the color of the bottom is more beautiful. Mold. "

Ingredients

300g High-gluten Flour
180g All-purpose Flour
100g (2 pcs) Whole Egg Liquid
210g Milk
30g Honey
8g Yeast
10g Salt
30g Butter
Some White Sesame

Challah Bread

1. Put the other ingredients except butter into the bread machine and knead the dough according to the kneading procedure until the dough is smooth and the film is formed, but the film is easy to break. It takes about 15 minutes. Press the stop key.

2. Add the softened butter and restart the kneading process.

3. Knead the dough to form a large film. (My bread machine kneading program is 30 minutes, a total of 45 minutes.)

4. Fermented to 2 times the size. (Finger does not retract or collapse when pressed down.)

5. Take out the dough, press and exhaust, divide into 3 equal parts, and relax for 15 minutes.

6. Take a piece of dough and press it into a long shape.

7. Roll up into a long strip and pinch it tightly.

8. Roll into small strips, longer than 80cm.

9. Pinch one end of the three small strips together.

10. The middle one is pressed against the left one.

11. The one on the left becomes in the middle, and this one presses on the one on the right.

12. Do this repeatedly, always pressing the one in the middle on the left and then on the right.

13. The braid grows into a braid, and the mouth is closed tightly.

14. Brush the 10-inch cast iron pot with a thin layer of oil, and brush the edges as well. (There is no cast iron pan, you can use a metal cake mold or pie pan, and the mold can be 9 inches or 10 inches.)