challah bread

Adapted from Professional Baking, 5th Edition
Water - 8 oz
Yeast, fresh - 0.75 oz
Bread flour - 1 lb, 4 oz
Egg Yolks - 4 oz
Sugar - 1.5 oz
Malt syrup - 0.13 oz
Salt - 0.4 oz (2 tsp)
Vegetable oil - 2 oz

Mixing: begin with water and add yeast. Add yolks, oil, and syrup. Add some bread flour, then add sugar, then more bread flour, then salt. Continue mixing and kneading (either by hand or in stand mixer) until dough springs back. (If using stand mixer, mix ~10 minutes on second speed). You may need less or more flour, but do not mix to overdry.
Fermentation: 1 1/2 hours at 80 degrees (an oven that is barely on)

Makeup: Refer to any google site. Here is a good youtube video for braiding a challah loaf with six strands. For class, we did four strands.

Baking: 400 degrees (~30 minutes; but check often with oven light)