from Le Dolci Culinary Classroom
Infuse the aroma of homemade bread into your kitchen and enjoy it slathered with butter or favourite jam while sipping on a hot cup of tea or coffee. That’s ultimate comfort!
Ingredients
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)
Melted butter
Sesame or poppy seeds (just for garnishing the loaves so you do not need too much)
Directions
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 everyone’s 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. You should bake for approximately 15-25 minutes. Before removing bread from oven check temperature with thermometer it should read 190℉ or by tapping under bread to hear a hollow sound.
Brush warm bread with melted butter and sprinkle with sesame or poppyseed (optional).
Makes 2 loaves
Nada’s Tips & Tricks: I have a bread machine and can make the whole bread in it with this recipe or just the kneading part and finish it in the oven. Put all the liquids in the bottom along with the salt and sugar, add the flour and top with bread machine yeast. You won’t get the braid look of challah but can still brush one side with the butter and seeds, if desired.
Contents and images used with permission by Le Dolci Culinary Classroom. https://www.ledolci.com/