Challah Sandwich Bread
Coooking Temperature: 350°F /177°C / Gas Mark 4
Calories: 7
Adjust Servings Here: 20 slices
Description
Give your next sandwich bread a braiding with this challah sandwich bread. An egg-based dough baked in a loaf pan makes perfect and impressive slices for your sandwiches.
Ingredients
Total dough - 900 grams - Makes one 9 x 4-inch loaf pan
- 240 grams (1 cup) Warm water 110F
- 9 grams (2¼ tsp) Instant dry yeast
- 30 grams (2 tbsp) Honey or sugar
- 30 grams (2 tbsp) Olive oil
- 100 grams (2 large) Eggs
- 550 grams (4 cups) All-purpose flour
- 9 grams (1¼ tsp) Salt
Instructions
- Yeast mixture - In a mixing bowl or measuring cup, combine warm water (110°F), yeast, honey, oil, and eggs. Stir and set aside to foam for 3 minutes.240 grams Warm water, 9 grams Instant dry yeast, 30 grams Honey, 30 grams Olive oil, 100 grams Eggs
- Dry ingredients - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.550 grams All-purpose flour, 9 grams Salt
- Knead - transfer to a well-dusted worktop and knead for 5 to 6 minutes or in the stand mixer for 4 to 5 minutes.
- First rise - When the dough is soft and shiny but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap. Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.
- Divide - When the dough is doubled in volume, transfer to a well-dusted floured surface. De-gas and reshape into a ball. Then roll into a small log. Then, divide the dough into six portions. They need to be approximately the same weight. I use a kitchen scale to measure the dough.
- Ropes - Shape each into a ball. If necessary, let rest for 5 to 10 minutes. Roll each ball with a rolling pin on an unfloured work surface. Then, roll like a jelly roll into a rope about 18 inches long (see video)
- Braiding the challah - Ensure the six strands are secured at the top. From left to right, you now have 1, 2, 3, 4, 5, and 6 strands in front of you. - Strand 1 goes over 6 and 6 goes over 1 - simple criss-cross (like two arms on either side).- Then, 1 comes down between 2, 3, and 4, 5.- And 3 goes over in place of 6.- Then, 1 comes down between 2, 3, and 4, 5.- And 4 goes over in place of 1.Continue with the process until you have reached the bottom. Tuck the seams at the top and bottom under.
- Second rise - Transfer to a sprayed 9-inch loaf pan. Cover with a clean kitchen cloth and leave to proof for 30 to 45 minutes.
- Oven/Egg wash - About 20 minutes before baking, preheat the oven to 350°F /177°C / Gas Mark 4. Brush the bread with a beaten egg.
- Bake - If you make two challah breads with this dough, bake each for 20 to 25 minutes until they are nice and golden brown. If you make one large challah (as I have here), bake for about 45 to 50 minutes until they are nice and golden brown.
- Cool - Remove and let cool on a wire rack for 5 minutes. Then, cover it with a clean kitchen cloth to keep it soft.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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