Servings: 3 braided loaves

48 gms fresh yeast/ 16 gms powdered yeast (never let fat come in contact with yeast) 48 gms fresh yeast/ 16 gms powdered yeast (never let fat come in contact with yeast)
1 kilo BREAD flour, sifted 1 kilo BREAD flour, sifted
1 egg 1 egg
500 ml water 500 ml water
50 gms sugar ( 100 for sweet challah) 50 gms sugar ( 100 for sweet challah)
80 gms butter 80 gms butter
11 gms salt 11 gms salt
 
Topping Topping
1 egg/ 1 yolk mixed with water 1 egg/ 1 yolk mixed with water
sesame or poppy seeds sesame or poppy seeds
 
If you want whole wheat....use 1/2 ww 1/2 regular flour, add 100ml extra water If you want whole wheat....use ½ ww ½ regular flour, add 100ml extra water
ADD salt and extras during the last minute of the 9 minute processing. ADD salt and extras during the last minute of the 9 minute processing.

1. in a mixer place yeast and then flour...water butter suagr and egg and process slow to medium for 9 minutes....add salt at the last minute.
2. Wrap in damp cloth, leave to rise...winter 1 ½ hr...summer ½ hour...dough should double in size.
3. Punch dough down to take out air pockets ....place in fridge at least two hours, preferably overnight.
4. Remove dough, cut into 3 equal parts of 500 gms. Then divide each ball in three Approximately 165 gms each. roll into long strips and braid. Place on a tray lined with baking paper, leaving space to spread out. Let rise again.
5. Brush the Challah with egg and water, sprinkle with seeds.
6. Preheat oven to 180 TURBO...and bake Challot for 35 to 40 minutes. ( should be springy to the touch)
7. Remove from baking tray and cool on a wire rack.