Ingredients

The following ingredients have 4 Servings
  • 250 ml Water (warm 110F)
  • 7 g Instant dry yeast ((1 packet or 21 g bakers fresh yeast))
  • 40 g Honey
  • 40 g Oil (olive or cooking)
  • 100 g Eggs (large)
  • 500 g Bread flour ((or 50% bread and 50% all-purpose flour))
  • 9 g Kosher salt

Instruction

  • 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 mins.Pro tip- Instant yeast does not need to be activated. But I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.
  • Dry mixture - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.
  • Knead - Add the yeast mixture to the flour mixture and combine well on medium-low speed. Knead until smooth and elastic. This should take about 6 to 8 minutes on medium-low in the stand mixer or about 10 to 15 minutes by hand on a lightly dusted work surface.
  • Bowl - When the dough is smooth, soft, and elastic. 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.
  • Rise - Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume. Pro tip - Alternatively, you can also place the dough in the fridge to cold-proof overnight. Thaw at room temperature for an hour before shaping.
  • Divide - Transfer to a well-dusted work surface. Press down and shape it into a log. You can divide the dough into two small loaves. Then, divide the dough into 4 equal pieces.Pro tip - I use a weighing scale to measure the dough but, you can keep them approximate as well.
  • Ropes - Shape each into a ball. If necessary, let rest for 5 to 10 minutes. Pro tip - When shaping into a ball, ensure all seems are tucked in and the ball is smooth. Rest these for 5 to 10 minutes if the dough resists.
  • Strands - 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. Then, roll like a jelly roll into a rope about 18 inches long (see video)Pro tip - You can also just stretch the dough into a rope but this method will give a better texture without air pockets.
  • 4 Braid challah - Place all four ropes so they intersect at the top. Ensure the four strands are secured at the top. From left to right you now have 1, 2, 3, and 4 strands.- Strand 1 goes over 4 and - 4 goes over 1 - simple criss-cross.- Then, 4 comes in between 2 and 3.- And 3 goes over 1 (in place of 4).- Then, 1 comes down in between 2 and 4.- And 2 goes over 4 (in place of 1).Pro tip - It's easier to watch the video first and then try to understand my instructions. 😂 😜
  • Proof - Place the loaves on a baking sheet lined with parchment paper. Cover with a plastic wrap or clean kitchen cloth and let proof for 45 to 60 minutes. Alternatively, you can also place the dough in an 8-inch round baking pan. Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
  • Oven - About 20 minutes before baking preheat the oven at 350°F /177°C / Gas Mark 4
  • Bake - Brush the bread with a beaten egg. Then bake each loaf on the center rack of the oven for 35 to 40 minutes. Pro tip - Alternatively, if you make two smaller loaves bake them for a shorter time 20 to 25 minutes each.
  • Cool - Remove from the oven and let cool on a wire rack for 5 minutes. Then, cover with a clean kitchen cloth to keep it soft.Pro tip - Do not leave the loaf on the tray for too long as the steam will make the bread soggy on the bottom. Covering the bread with a cloth will help the bread retain moisture and prevent it from drying out.
  • Enjoy!