Challah bread, a staple of Jewish tradition, has roots in ancient biblical times and is especially significant during Shabbat and Jewish holidays. Traditionally braided to symbolize unity and connection, this bread has long been cherished for its cultural and spiritual significance. With D'BakerAid making Challah is now faster and easier, even if you are considering making it for the first time you can be confident in delight success. Equipped with advanced fermenting yeast and dough proofing programs, D'BakerAid ensures perfect dough consistency and optimal rising, allowing you to effortlessly create high-quality challah bread at home.

Ingrediens: 

• 300-400ml warm non-chlorinate water;
• 2.5 teaspoons active dry or 20g fresh yeast;
• 100g white sugar for kg flour;
• 2 teaspoons salt;
• 1/4 cup sunflower oil;
• 1 egg yolk for egg wash.

Instructions:

1. Yeast Fermentation:

• Use the D'Yeast 2.5L bowl;
• Add room temperature non-chlorinate water;
• Combine yeast, 1 tablespoon of sugar and 1-2 tablespoons of white flour;
• Stir well, close the lid, and select Yeast programs on the panel;
• Choose yeast fermentation program accordingly type of yeast that you are using and press Start. Wait for the program to finish.

2. Dough Preparation:

• Transfer the fermented yeast mixture to the D'Dough 4.5L bowl. In case if you're using standing mixer for kneading do it the mixer's bowl;
• Add salt, remaining sugar, oil, flour. Be sensitive with your dough texture,  its important to not over add flour.
• stir, until the dough comes together; 
• Knead the dough until smooth and elastic;
• Place the dough into the D'Dough bowl, close the lid, and place it on the Hub.

3. Dough Proofing: 

• Select the Dough Proofing program and choose White Dough;
• Press Start and let the dough proof until doubled in size (ideally 45 min until program is done).

4. Making Challah:

• Divide the dough into 3 or more equal parts(depends on the complicity of Challah you were inspired to braid).
• Each piece of the dough roll into a ball, cover with nylon or a towel and let it rest for 5 minutes. Then press gently to release air, roll out into the strips and braid them into any Challah shape you want;
• Place the braided dough on a baking tray;
• Let it rest for 15-30 minutes.

5. Baking with Steam:

• Preheat the oven to 365°F (185°C);
• Fill the steamer container with water up to about 80% and close the lid;
• Place D'Steamer on the left or right side of the oven's bottom (not in the middle);
• Wait 10-15 minutes for the oven to heat up and the water in the D’Steamer to start evaporating.
• Brush with egg wash and bake for 35 minutes, until golden brown.

Check this recipe in our YouTube channel

  Happy baking!