Challah

Ingredients for 1 servings:

• 210 g wheat flour (type 550)
• 145 g water
• 1 g yeast, fresh
• 4 g salt
• 500 g wheat flour (type 550)
• 210 g milk (lukewarm)
• 5 g yeast, fresh
• 10 g salt
• 100 g egg(s), beaten
• 85 g sugar
• 110 g butter
• 1 egg(s), beaten
• Sugar granules, for sprinkling
• sesame
• poppy

Instructions

Working time approx. 45 minutes; Rest time approx. 14 hours; Total time approx. 14 hours 45 minutes

not kosher due to the addition of milk

Knead the ingredients for the pâte fermente together and let it rise for 1 hour at room temperature. Then ferment for at least 12 hours in the refrigerator. Dissolve the yeast in the milk and knead with the eggs, salt, flour, and pâte fermente in a food processor on low speed for 5 minutes. Then knead for another 7 minutes at medium speed. Sugar interferes with gluten development, so it is only added to the dough now in small portions. Add the sugar to the dough a spoonful at a time. Knead for 1 minute between each addition. Finally, add the butter and continue kneading until it is completely incorporated into the dough. Let the dough rise for 1 hour. Divide the dough into six pieces and roll out into strands of about 50 cm. Braid it into a plait and cover with cling film and let it rise for 1 hour. You can, of course, also braid it with 3 strands. Mix 1 egg thoroughly and, after it has risen, carefully brush the plait with it, sprinkle with granulated sugar, poppy seeds or sesame seeds and bake at 175°C fan oven for approx. 40 minutes (steam well).