|Four braid Challah|
530g bread flour
1/4 cup sugar (raw is fine)
1 tsp salt
2 tsp yeast
150ml lukewarm water
3 x 60g eggs, lightly whisked
1/3 cup canola or other light flavoured vegetable oil
Combine all of the ingredients and mix by hand or machine (I used machine). It can be quite sticky, so add a little extra flour if you think it needs it. Not too much though, it still needs to be soft and pliable. Knead for 10 minutes or so, until the dough springs back when pressed and place into an oiled bowl, cover and place somewhere warm until doubled in size, about 1 1/2 - 2 hours. Remove the dough and shape according to your preference.
For this dough I chose to try a four-braid. The dough was cut into four equal pieces and each piece was rolled into a long log, about 40cm long. The four log strands were pressed together at the top and then braided down the length of the loaf (see link above for full shaping instructions).
|Braided and ready for 2nd rise|
|Fresh from the oven - the 'stringy' bread|
My daughter calls it the 'stringy bread', because of the way it forms little 'strings' when pulled apart while still warm (I'm sorry, but we're not letting this one cool down!). Sweet enough to enjoy with honey or jam, and not too sweet that it doesn't make a great medium for holding cold meats and cheese......