Challah

Challah

               Ingredients                              Yield: 1 loaf

• 120ml (1/2c) Milk
• 6g (1 1/2tsp) Dry Active Yeast
• 300g (2c)       All-purpose Flour
• 60g (4)          Egg Yolks
• 24g (2Tbsp)   Granulated Sugar
• 5g (1tsp)       Salt
• 30g (2Tbsp)   Butter

                Instructions

1. Combine milk, butter and sugar into a pot and scald. Remove from heat and place in a bowl to cool down to 105-140 degrees Fahrenheit.
2. Once cooled add yeast and let activate for 10 minutes.
3. Add egg yolks, flour and salt. Mix together until it forms a loose dough.
4. Place onto work surface and knead for 10 minutes.
5. Place in a lightly greased bowl and let it double in size in a warm place for about an hour.
6. Punch down dough and scale into 175-180g portions which will be three pieces.
7. Roll each piece of dough into long cylinder around 35-40cm (14-16 inches).
8. To braid; place all three strands on lightly greased sheet pan. Pinch together at one end. Take the top strand over the middle strand.(Top strand should now be in the middle meaning it is the new middle strand). Then the bottom strand over the middle strand (bottom strand is now in the middle meaning it is the new middle strand) and repeat until at the end. Pinch the end and tuck it under the loaf.
9. Brush with egg wash as desired, ensuring to get into all the cracks.
10. Bake in a 400 degree Fahrenheit oven for 25-35 minutes.
11. Let cool and serve.

Check out the video!!
https://youtu.be/Xr_Ycub1n8s