Скачать или смотреть Braided Beauty: Easy Homemade Water Challah Anyone Can Make! (Beginner Friendly)

Get ready for the softest, most pillowy bread you've ever made - and yes, it's a water challah, meaning no eggs or dairy needed! This simple, step-by-step tutorial will guide you through creating a beautiful, braided loaf that's perfect for everyday sandwiches, or tearing into while it's still warm.
Whether you're a seasoned baker or a total beginner, this easy recipe guarantees a golden, delicious result every time. We'll cover everything from activating the yeast to mastering that gorgeous braid and achieving a perfect bake.

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🥖 Ingredients
1 tablespoon (7g) active dry yeast
1/2 tablespoon (6g) granulated sugar
1 cup (240ml) Warm Water (lukewarm, around 100°F/40°C)
4 cups (500 g) Bread Flour
2 teaspoons (12g) Salt
150 ml of cold water
1/2 tablespoon (7g) olive oil
Optional: for a golden shine use plant-based milk or aquafaba

Step-by-Step Instructions:

1) Activate the yeast: In a separate small bowl, mix the warm water, yeast and sugar. Let it sit for 10 minutes until it becomes foamy, indicating the yeast is active.
2) Combine Ingredients: Sift the flour into a very large bowl. Add the activated yeast mixture, salt and oil. Mix with a spoon or a spatula until a shaggy, wet dough forms and all the flour is moistened.

3) The First Rise: Cover the bowl with plastic wrap or a damp towel and let it rise in a warm, draft-free place for 30-45 minutes, or until it has doubled in size.
4) Stretch & Fold: Perform 3 sets of stretch-and-folds, repeating every 30-40 minutes for a total of three times.
5) Proof Overnight: For better and more complex flavor, refrigerate the dough for 12-24 hours after the final ‘Stretch & Fold’ step.
6) Pre-shape and Proof: Turn the dough onto a floured surface, gently deflate, cut and shape it into four balls and let it rest for 15-20 minutes
7) Shape and Braid: Roll each section into long ropes, pinch them together at one end, and braid them. Tuck the ends underneath for a neat finish.
8) Second Rise: Place the braided loaves on a parchment-lined baking sheet. Cover them gently and let them rise again for another 45-60 minutes, until nearly doubled in size.
9) Bake: Preheat your oven to 500°F (260°C). Create steam by adding boiling water to a metal pan on the lower rack before baking. Lower temperature to 450°F (232°C) and bake for 30-40 minutes and then remove metal pan and bake for another 20 minutes or until golden brown.
10) Cool: Transfer the challah to a wire cooling rack and let it cool for at least one hour before slicing.

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