How to Make Challah Bread | Challah Bread Recipe | Kosher Pastry Chef

Important Notes to Succeed
It is is very important to follow all the steps carefully.
This is a classic recipe. If you would like it to be more sweet
or salty, you can adjust the recipe as you would like the
next time you make it.
If you would like the bread to be less chewy,
use all purpose flour instead of high-gluten flour.
If you would like a more cake like texure, use cake flour.
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Ingredients:
Fresh yeast 0.6 Oz (18g)
Water 3.7 Oz (104g)
Sugar 2.5 Oz (70 g)
High-gluten flour 16.5 Oz (470g)
Eggs 2.4 Oz (70g)About 2 large eggs
Yolks 2.8 Oz (80g) About 4 yolks
Salt 0.28 Oz (8g)
Oil 2 Oz (60g) (vegetable oil)
To convert from fresh yeast to active dry yeast, multiply the fresh quantity by 0.4. Active dry
yeast must be hydrated in warm water before being incorporated into a dough.
To convert from fresh yeast to instant dry yeast, multiply the fresh quantity by 0.33.

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