Four Braids Challah
Soft, rich, and beautifully golden, finished with a glossy honey-egg wash and a scattering of sesame seeds, this four-braid challah with it's delicate sweetens and tender crumb, makes a perfect comforting loaf.
Ingredients
Ingredients:
- 300 gram strong flour
- 300 gram plain flour
- 7 gram dry yeast
- 1¼ cup lukewarm water
- ½ cup vegetable oil
- 1 large egg
- 2 tbsp light brown sugar
- 2 tbsp honey
- 1 tsp salt
Instructions
- In a small bowl or measuring jug, dissolve 1 tablespoon of the sugar into 1 cup of lukewarm water. Sprinkle in the yeast and whisk until fully dissolved. Leave to rest in a warm place for five minutes, until the mixture becomes frothy and the yeast are activated.
- In a large stand mixer bowl, whisk together both flours, the remaining sugar, and salt until evenly combined.
- Create a well in the centre of the flour mix, pour the wet ingredients (the eggs, oil, honey, and the activated yeast mixture) into the well and gently mix with a wooden spoon until a soft, shaggy dough begins to form.
- Add the remaining water gradually at your discretion, kneading until the dough becomes soft and elastic, while taking care not to overhydrate it.
- Add the remaining water gradually at your discretion, kneading until the dough becomes soft and elastic, while taking care not to overhydrate it.
- Transfer the dough to a lightly floured surface and knead gently by hand, folding and pressing until it comes together into a soft dough. Lightly dust the top with flour and continue folding the dough over itself a few times until smooth, supple, and shaped into a neat dough ball.
- See 'How to Knead a dough by hand'
- Place the dough into a lightly oiled bowl, brushing a little oil over the surface to prevent it from drying out. Cover with a clean cloth and leave to proof in a warm place for 1½–2 hours, or until doubled in size.
- Once risen, gently knock back the dough and transfer it onto a lightly floured surface.
- Divide the dough into eight equal portions. Lightly knead and shape each piece into a short, thick rope. Cover loosely with a clean cloth and leave to rest for five minutes to allow the dough to relax before shaping.
- Roll each piece into an even rope, then braid four ropes together to form each challah loaf, carefully tucking the ends underneath for a neat finish.
- Leave the braided challahs to proof for a further 30–45 minutes, or until lightly puffed and airy. Generously brush each loaf with a honey-egg wash, then finish with a scattering of sesame seeds.
- Bake in a preheated oven at 200°C / 180°C fan / Gas 6 / 400°F for 25–30 minutes, until deeply golden with a beautifully glossy crust.