You’re walking by a bakery and you see those golden brown, shiny crust, perfectly shaped, rustic, bread loaves. “If only I could make a loaf like that,” floats through your brain. Well, ma’am/sir. I am here to tell you, it is completely feasible for you to make one of those delicious loafs all by yourself.
Before you keep scrolling and roll your eyes at me, STOP! There are a couple tools you need to make it easier, sure. BUT! Those tools will help you further your kitchen skills with not only bread baking, but in more ways than you think.
#1 A kitchen scale. If you don’t have a kitchen scale, it just makes this easier. Not ABSOLUTELY necessary, but it makes bread making easier. And I will be sharing bread recipes that don’t need this. This is just one of my favorite recipes, and it has come out perfect every single time.
Once again, to help prove it to you, we made a food recipe video to help walk you through the steps. If you’re looking for a way to take your baking skills to the next level, please try bread baking. And maybe try bread baking by weight. Bread baking in general just soothes your soul. It’s a cheap and delicious therapy that will bring hopefulness on even the crappiest of days.
Or you can just watch the video and find fulfillment in that. I do that to. Food videos are so satisfying right?
I’m not bashing on any food videos at all, because honestly, I like them all. BUT I do like the ones that shows the effort that goes into the making process. I tend to like the ones that shows the pre-measured ingredients being flung into a bowl a little less….warm. I want to see the people getting the ingredients ready. That’s what I’m going to be doing because I’m not rich enough to hire an assistant to pre-measure out all the things into little cute glass bowls. Plus, that’s just more dishes. Another thing I don’t have money to hire out for. But Lord, do I wish I did! Amiright?!
Homemade Challah Bread
Ingredients
200 grams (about 8 oz.) water
10 grams (2 tsp) yeast
500g (2 1/2 cups) flour (bread flour works best, but all purpose is fine)
100g (4-5) egg yolk
38 g (3 Tbsp) sugar
2g (1/4 tsp) molasses
10g (2 tsp) salt
62g (1/4 cup) oil
Directions
Add water, and yeast to the mixer bowl. Stir slightly and let it sit for about 5 minutes to activate the yeast.
Add in everything else to the bowl. Mix on low speed for 10 min. Hand knead the dough if needed for a few minutes after until it’s stretchy, and slightly shiny. Knead into a tight ball.
Lightly oil a large bowl or container (big enough for the dough to double in size). Add the dough ball into the bowl and cover with cling wrap loosely over top. Place in a warmish spot on the counter. Let it rise for about 1- 1 1/2 hours or until double in size.
Scrap the dough onto the working counter top. Lightly press down and cut dough into 4 equal parts (if you want to make a 4 plaited bread).
Roll each section until about 12-14 inches in length. Braid a four plaited braid making sure to pinch the top, and bottom tightly so it doesn’t unbraid during the second rise and baking. The video above shows how to plait.
Once it’s plaited, transfer dough onto a parchment covered baking sheet. Loosely cover with the cling wrap, now oiled lightly so prevent sticking. Let it rise for another 1-1 1/2 hours. Be careful not to overproof or the loaf will deflate/sink.
Preheat oven to 400˚F. Once the dough has had it’s second rise, brush an egg wash gently over top.
Bake for 20-25 min or until the bread sounds hollow when you knock on the bottom. It sounds weird, but it’s true.
Let it cool before cutting into it, if you can stand it.