Give your next sandwich bread a braiding with this challah sandwich bread. An egg-based dough baked in a loaf pan so it makes perfect and impressive slices for your sandwiches.
In a bowl of a stand mixer, combine warm water, yeast, honey, oil, and eggs.
Then, add the flour and combine well.
Knead the dough for 4 to 5 minutes until smooth and elastic.
Shape the dough into a ball and place it in an oiled bowl.
Cover and let rise for 60 to 90 minutes or until double in volume (you can also leave this dough in the fridge to rise overnight).
Shape
Transfer to an un-floured work-surface.
You can make two small challah breads or one large challah bread with this dough. For two small loaves, divide the dough into 2. Today, I made one large challah.
Then, divide the dough into 6 portions. They need to be approximately the same weight. I use a weighing scale to measure the dough.
Shape each into a ball. If necessary, let rest for 5 to 10 minutes.
Roll each ball with a rolling pin on an un-floured work surface (see video).
Then, roll like a jelly roll into a rope about 18 inches long (see video) – This will give us a beautiful tight texture for the loaf.
Braide
Place all six ropes so they intersect at the top. It's easier to watch the video first then try to understand my instructions.
Ensure the six strands are secured at the top. From left to right you now have 1, 2, 3, 4, 5, 6 strands in front of you. It's harder when only read my instructions, so watch the video.
Strand 1 goes over 6 and 6 goes over 1 - simple criss-cross (like two arms on either side).
Then, 1 comes down in between 2, 3 and 4, 5.
And 3 goes over in place of 6.
Then, 1 comes down in 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.
Transfer to a 9 x 4-inch loaf pan. Cover with a clean kitchen cloth and let proof for 30 to 45 minutes.
Bake
A half-hour before baking, preheat the oven at 170 C / 340 F.
Brush the bread with beaten egg (one egg with 2 tbsp water works great for egg wash).
Bake each for 20 to 25 minutes until you have a nice golden brown (the internal temperature of about 195 F).
Remove from the oven and brush with butter (optional).
Measure all ingredients ahead of time, so you don't forget anything at the last minute.
For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
The liquid (milk or water) must be warm (not hot) - about 110F. If the liquid is too hot, it will kill the yeast. Similarly, if the liquid is too cold, it will not activate the yeast.
Most yeasts have a long shelf life, but it can get ruined. Always check the expiry date on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go. If not, it's best to buy fresh yeast or check the temperature of the milk.
Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour then add the yeast mixture.
A soft loose well-hydrated dough is not necessarily a bad thing. Often, it will give you a soft puffy bread. So, don't be tempted to add more flour than mentioned in the recipe.
Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
Leave the dough at room temperature to rise until double in volume. While not recommended, when in haste, you can place it in a warm (30 C / 75 F- not hotter) oven this will expedite the rise.
Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
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