For World Bread Day, Let’s Discover The Delights Of Baking Bread In The Wee Hours
Rise early from bed, bake some challah bread, then take pleasure in biting into this warm loaf, crusty yet soft, for breakfast
Makes 1 large loaf
- 1 1/3 cups water
- 1 1/2 teaspoons instant yeast
- 2 whole eggs
- 1/3 cup honey
- 3 tablespoons cooking oil
- 4 cups all-purpose flour
- 1 1/4 teaspoons iodized salt
- 1 tablespoon sesame seeds all-purpose flour, for dusting
1. In a large bowl, using a wire whisk, combine water, instant yeast, eggs, honey, and cooking oil. Mix well. Add flour and salt. Using a wooden spoon or a large rubber spatula, mix until a dough has formed
Steps 2-12:
2. Transfer dough to a clean work surface. Knead dough for about 8 to 10 minutes until well developed. Round out dough and transfer to a lightly greased bowl. Loosely cover with a plastic sheet and leave to ferment for an hour.
Photo Credit: Photos by Ocs Alvarez | Styling by Bel Alvarez
3. Gently turn out dough and punch it down to remove excess carbon dioxide. Divide into 5 equal portions. Loosely shape each portion into a log and let rest under a sheet of plastic for 10 to 15 minutes.
4. Shape each rested log into an 18-inch strand with tapering ends.
5. Arrange the 5 strands as one would for braiding, with the top ends tied together, and with 2 strands on the left and 3 strands on the right. Number the strands 1 to 5, from left to right. There should be a gap between strands 2 and 3.
6. Starting with strand 5, move it to the left between strands 2 and 3. So there are now 3 strands on the left (1, 2 and 5) and 2 strands on the right (3 and 4).
7. Move strand 1 to the right between strands 5 and 3. So there are now 2 strands on the left (2 and 5) and 3 strands on the right (1, 3 and 4).
8. Move strand 4 to the left between strands 5 and 1. So the arrangement is now back to 3 strands on the left (2, 5 and 4) and 2 strands on the right (1 and 3).
9. Repeat the braiding sequence until the entire length of the 5 strands is braided. Avoid stretching the dough when braiding. This will result in a tight braid which causes the strands to tear and burst while the dough is proofing.
10. Secure the ends of the strands well.
11. Once braided, gently transfer the shaped dough onto a greased baking tray. Let rise for about 20 minutes under a towel or plastic sheet. Brush with egg wash (recipe below), coating the top evenly. Apply egg wash twice for a richer and deeper brown color when baked, but remember to apply it thinly to avoid drips. Sprinkle sesame seeds all over the top.
12. Let shaped dough rise until fully proofed, or has doubled in size, about 45 minutes. In a preheated 350°F oven, bake until golden brown.
EGG WASH:
3 egg yolks
1 tablespoon milk
pinch of salt, optional
Whisk together egg yolks and milk. Then strain the mixture. Add a pinch of salt if desired. Keep refrigerated until ready to use.
A longer version of this article first appeared in FOOD Magazine, Issue 1, 2017
Recipe by Ana Lois Cruz-Lerias
Produced by Ginny Mata
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