When making bread at home you will need the following equipment:
- A weight scale (metric, in grams)
- A stand mixer with a dough hook (if you do not have this don't worry bread can also be mixed by hand)
- A rubber Spatula
- Thermometer (used for testing internal temperature of bread) optional
- A few large bowls
- A rolling pin (or an empty wine bottle)
- A pastry brush/ optional
- A bench scraper metal (also called dough cutter) *optional
- A baking sheet with parchment or a silicone mat (at least 1-2 baking sheets)
- A pot
- A whisk
- A small offset spatula (if you cannot find this then a butter knife can be used)
Don’t forget to look in the pantry for the following ingredients, or add them to the grocery list:
- 10 grams or 2 ¼ teaspoons active dry yeast
- 50 grams or ¼ cup granulated sugar
- 180 grams or ¾ cup tepid water
- 50 grams or 3 tablespoons vegetable oil
- 3 eggs
- ½ tablespoon salt
- 420 grams or 3 ½ cups bread flour (plus a little extra for dusting)
For the Garnishing
- Sesame or poppy seeds (just for garnishing the loaves so you do not need too much)
- Nutella or jam, this is your choice
- 75 grams or 5 ½ tablespoon brown sugar
- 65 grams or 6 ½ tablespoon All purpose flour
- 70 grams or 4 ½ tablespoon Butter
- 70 grams or ¾ cup of Quick cooking oats/rolled oats
Intro to Bread - Challah 2 Ways - Recipe
For the Bread (this will make 2 loaves)
- 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)
Method:
- 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℉
