Kitka Bread (Challah)
A traditional Jewish bread that is usually braided and is enriched with egg and butter.
- Makes : 10-12 |
- Difficulty: moderate
- Prep Time : 3:0 hours |
- Cook Time : 0 mins
1 C (250 ml) water
3 Tbsp (45 ml) instant yeast (fresh yeast is best if you can find at your local supermarket or bakery)
3 C (750 ml) bread flour
2 Tbsp (30 ml) milk powder
2 tsp (10 ml) salt
3 Tbsp (30-45 ml) softened butter
Mix the water and the egg in a bowl of a stand mixer and the add the yeast. Let this mixture sit for 5 minutes.
Attach the dough hook and then add the rest of the dry ingredients while the machine is running on medium speed. Slowly add the soft butter and mix for 3 minutes.
Stop the machine to scape down the sides and then continue to mix for another 5 minutes.
Switch off the machine and scrape the dough out into a well-greased bowl large enough for the dough to prove. Cover and prove for 1 hour. Once proved, portion the dough into 8 strips at 50 g each. The best way is by weight in order to get even amounts.
Rest for 5-10 minutes.
Line the strings up next to each other in a fan shape, attached at the top and start braiding. For the master bakers this is the technique:
String 2 over 8
Braid 1 over 2 over 3 over 4
Braid 7 under 6 over 1
Braid 8 over 7 over 6 and 5
Repeat the process again until all the dough is done.
See this video for a step-by step guide to braiding your bread. (Skip to 5.38 for an 8-strand braid)
Rest for 45 min before baking.
Preheat the oven to 180 ºC, bake in the oven for 22 minutes until golden brown.
Place on a cooling rack to cool completely before serving.