Challah…Braided Bread Loaf

I haven't been making bread for quite sometime already…….hmm, time to start again because I still have 2 packets of High-protein flour and bread flour in my storage, before they hit the expiry date, I'd better used it up first, hehe. This bread called 'Challah" really got my attention when I was browsing through one of my favourite bloggers post. The color and the outlook of this bread loaf was really beautiful, so neat and it gives you the kind of feeling where you would wanna make one immediately :PI wished I could bake bread during the weekdays, but too bad, because I normally reach home quite late at night (around 8pm) from my in-law's house………therefore bread baking is really not possible, as you knowlah, it requires a lot of proofing and resting time for the dough. So, I patiently waited until Sunday to do it ^_^ Everyone in my home is a bread lover, so I normally don't need to worry about baking a big loaf as it will definitely not go to waste. I found this recipe here, and if you love 'braided bread', you will love this one…..because I will definitely make again soon J ………….Happy Bread Baking, guys!

 Challah
(Makes 1 'big' loaf)

Ingredients
550gm………………………………………………… unbleached all-purpose flour, plus extra for dusting work surface
¼ cup………………………........................... sugar
2 ¼ teaspoons .................................. instant yeast
1 ¼ teaspoons ................................... salt
2 ..........................................................large eggs 
1 .......................................................... large egg yolk
4 tablespoons…………………................... unsalted butter, melted
½ cup plus 1 tablespoon ................... warm water (about 110 degrees F)
............................................................ large egg white (for egg-wash)
1 teaspoon .......................................... poppy or sesame seeds (optional)

Method
1. Whisk together 3 cups flour, sugar, yeast, and salt in medium bowl; set aside. Mix together 2 eggs, a yolk, melted butter, and ½ cup water in a bowl of stand mixer fitted with dough hook. 

2. Add flour mixture to wet mixture; knead at low speed until dough ball forms, about 5 minutes, adding remaining ¼cup flour, 1 tablespoon at a time, as needed to prevent dough from sticking. Whisk reserved egg white with remaining 1 tablespoon water in small bowl, cover with plastic wrap, and refrigerate.

3. Transfer dough to a lightly oiled large bowl, turning dough over to coat with oil. Cover with plastic wrap and let rise in warm place until doubled in size, 1½ to 2 hours.  Gently press dough to deflate, cover with plastic wrap again, and let rise until doubled in size, about 40 to 60 minutes.

4. Lightly grease large baking sheet and set aside. Transfer dough to a lightly floured work surface. Divide dough into 2 pieces, one roughly half the size of the other. (Small piece will weigh about 9 ounces, larger piece about 18 ounces.) Divide large piece into 3 equal pieces. Roll each piece into 16-inch-long rope, about 1 inch in diameter. Line up ropes of dough side by side and pinch ends together. Take dough rope on left and lay it over center rope. Take dough rope on right and lay it over center rope. Repeat until ropes of dough are entirely braided, then pinch ends together. Place braid on baking sheet.

5. Divide smaller piece of dough into 3 equal pieces. Roll each piece into 16-inch-long rope, about ½ inch in diameter. Braid together, pinching ends to seal. Brush some of egg wash on top of large loaf and place small braid on larger braid. Loosely drape loaf with plastic wrap and let rise in warm place until loaf becomes puffy and increases in size by one-third, 30 to 45 minutes.

6. Adjust oven rack to lower-middle position and heat oven to 375~F / 180~C. Brush loaf with remaining egg wash and sprinkle with poppy or sesame seeds, if using. Bake until loaf is golden brown and instant-read thermometer inserted into side of loaf reads 190 degrees, 30 to 40 minutes. Place baking sheet on wire rack. Cool loaf completely before slicing.

Happy Challah Baking , folks!