Rise to the occasion 🍞
Fluffy Brioche Challah here we come!
What better time to perfect your Challah? It's a wonderful bread for special occasions and holidays and we want to share our recipe with you. Try it out and let us know how it goes! If you're feeling fancy tag us @ledolci on Instagram
xoLisa, Chef Amanda and Team Le Dolci
Le Dolci's Brioche Loaf Challah Recipe
This Recipe Yields Two Loaves
What you'll need:
- 10 grams or 2 ¼ teaspoons active dry yeast
- 50 grams or ¼ cup of granulated sugar
- 180 grams or ¾ cup of tepid water
- 50 grams or 3 tablespoons vegetable oil
- 3 eggs
- ½ tablespoon salt
- 420 grams or 3 ½ cups of bread flour (plus a little extra for dusting)
- Add yeast into warm water. The temperature of your water is key to your bread's success, this is because yeast is a living organism known as fungus. Fungus needs moisture and warmth to grow, this is why we bloom the yeast in warm water as part of its activation process. Essentially the water is "waking up" the yeast. If the water is too hot there is a risk of killing your yeast.
- While the yeast is blooming, get the rest of your ingredients together.
- Combine all dry ingredients together in a bowl.
- Once yeast is frothy, add to dry ingredients.
- Add oil.
- Add eggs one at a time.
- *If mixing by hand, follow instructions 1-6 in a bowl. Once dough looks like it has come together turn out onto your counter and knead. Knead until the dough is smooth on the outside. When you press the kneaded dough lightly it will spring back. It is hard to over knead bread, don't stress about how long this process takes.
- If using a stand mixer follow the instructions 1-6. Do not turn your mixer on high, it is not good for your mixer or the bread! Mix until a smooth dough ball forms and is able to pull away cleanly from the edges of the mixing bowl, this is a little softer dough so it may stick a little at the bottom of your mixing bowl. Take dough out of the mixer at this point and form into a ball.
- Place the dough ball in a lightly greased bowl and cover using saran wrap for its first rise.
This will vary depending on how warm your kitchen is. If you have a proofing setting on your oven you can use it to proof the bread. If you do not have a proofing setting you can proof in your oven at around 70-90°. You can also simply place the bread in a warmer area of your home or kitchen.
- After the first proof, punch the dough down and shape into loaves. Remember this recipe can be divided into 2 loaves.
- Once the loves are formed they will proof for a second time, make sure to cover them while they are proofing. The loaves should double in size.
- After proofing you will bake the loaves in a 375°, remember everyones home oven is different, you may need to adjust the baking temperature based on your own oven it is ok to have the baking temperature a little lower if needed.
- Before removing bread from oven check temperature with thermometer it should read 190°F
Our next Challah class runs:
Sunday, December 11th at 10am!
$129 per person