Hefezopf / Challah Bread

Ingredients-

To make 2 loaves.

900g strong bread flour
250ml warm milk
1 tbsp. yeast
3 large eggs 
150g caster sugar
2 pinches/1/2 tsp. salt
150g melted butter

Terminology-

I used French flour type 55 ordered directly from the mill because it is finer than any others including Canadian flour.

For the yeast, I used instant dried yeast, which doesn't need to be hydrated prior to adding to the other ingredients.  If you are using dried non-instant yeast, then you must hydrate it first, usually in warm water or milk, which ever the recipe calls for.

Instructions-

• Dissolve the yeast in the warm milk.  Let cool slightly and beat in 2 eggs. 
• Put the flour, sugar and salt in a large bowl.  Make a well and pour in the milk mixture.
• Mix well, add the melted butter and gradually draw in the flour, stirring to form a dough. 
• Knead for 10 minutes until the dough is soft, smooth and pale.
• If using a mixer, then add the sugar and salt to the flour and mix.
  
• Add the instant yeast.
  
• Add the milk and mix for 1 minute.
  
• Add 2 eggs. 
  
• Add the butter and mix for 10 minutes until the dough is soft, smooth and pale.
  
  
• Cut the dough in half.
  
• Form 2 balls
  
  
• Put each ball into 2 oiled bowls and cover with cling film.
• Keep in a warm place for 2-2 1/2 hours until doubled in size.
• Put 1 dough on a floured surface and knock it back by punching the air out.
  
  
• Divide the dough into 6 equal pieces.
  
  
• Form 6 balls.
• Take each piece of dough and roll it under your palm to make a fat log shape.
  
  
• Using both palms, continue to roll it towards each end, until it is about 30cm/12in. long.
  
  
• Pinch the top of the 6 pieces together and tuck the join underneath to start the plait.
  
  
• Loosely plait the dough, leaving room for it to rise.  I use the 6 plait style because it is the most elegant.
  
  
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• Keep doing this until you've reached the end.
• Pinch and tuck the ends underneath.
  
  
• Put on a baking sheet lined with parchment paper.
  
  
• Cover with an oiled cling film and a tea towel.
• Leave in a warm place for 2 hours until it has risen.
• To make roses, cut the dough in 8 equal pieces.
  
  
• Take each piece of dough and roll it under your palm to make a fat log shape.
  
  
• Using both palms, continue to roll it towards each end, until it is about 25cm/10in. long.
  
  
•  Overlap the log.
  
  
•  Take the left piece and pass it through the centre, from the front, and pinch it to the back.
  
  
•  Pass the right side through the centre from back the front.
  
  
  
•  This is what it looks like.
  
  
• Finish the rest and put on a baking sheet lined with parchment paper.
  
  
• Cover with an oiled cling film and a tea towel.
• Leave in a warm place for 2 hours until it has risen.
• Preheat the oven to 190C/Gas 5
• Beat the last egg with a little milk (glaze)
• Brush liberally the Challah and the roses with the glaze.
• Bake for 20-25 minutes until golden.
  
  
• If under cooked but browned, cover with foil and bake for an additional 5 minutes.
• Cool before serving.