- 535 Grams King Arthur All Bread Flour
- 75 Grams Brown Sugar
- 10 Grams Active Dry Yeast
- 4 Grams Kosher Salt
- 225 Grams Water 105 to 110 degrees
- 56 Grams Egg Yolks This is a strained measurement!
- 66 Grams Olive Oil
I wish I could instruct you on how to braid, at this time I can not. Please visit Challahatchagirl and ChallahPrince on Instagram for video instructions.
Set the mixer to "2" . Slowly add the Water, followed by the Olive Oil and finally the Egg Yolks.
Allow the mixer to run until the dough ball forms. sparingly sprinkle additional flour if the mixture is too wet.
Turn the dough out (fancy talk for move the dough to a floured counter) hahaha
Separate the dough into 6 equal parts. This should come to 165 Grams each.
I wish I could instruct you on how to braid, at this time I can not. Please visit Challahatchagirl and ChallahPrince on Instagram for instructions.
Prepare to cook.
You will want to paint the top of the bread with one of the following, Egg Whites, Egg Yolks or Water. I use Egg Yolks. Painting the Bread aids in rising and gives a sticky surface for toppings to stick to.
Topping range from Poppy Seeds, Sesame Seeds, Toasted Sesame Seeds, Black Sesame Seeds and Kosher Salt. I used Sesame Seeds that were toasted in Duck Fat!
Once the 30 minute rise time has passed and you have painted the bread and topped with your choice of toppings, place the bread into the oven and set a 15 minute timmer.
Once the 15 minute timer goes off, rotate the bread 180 degrees in your oven and set another timer for 15 minutes.
Once the bread is done, remove it from the oven. I like to let it set for 5 minutes before cutting.
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