Challah Bread

Challah Bread
From Elayna Little Cook (No, the name is not a pun!)

3 fl. oz. Honey
.6 oz. Salt
1 lb. 12 oz. Bread Flour
.5 oz. Active Dry Yeast
2 fl. oz. 100F Water
5 fl. oz. 75F Water
4 eggs
4 oz. Melted Unsalted Butter

Egg wash as needed

(tip: to get the really dark brown crush brush with equal parts whole egg and whole milk)

1. Scale all ingredients and combine in mixer with dough hook attachment. Mix 1 minute on low and 5-10 minutes on medium.

2. Place the dough in a buttered bowl, cover and let ferment until doubled (about an hour)

3. Scale dough, let rest, and braid

4. Place dough on a parchment-lined sheet pan and brush with egg wash. Let proof until doubled and bake

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