Challah Bread - Winston Knot/Braided Bread

Baked

After 2nd Proofing

After 2nd Proofing

For 2nd Proofing

Step 2

Step 2

Step 1: Pattern

Knead to log

After 1st Proofing

For 1st Proofing

Ingredients:

All purpose flour - 260 g
Milk - 100 ml
Vinegar - 1/2 tbsp
Sugar - 1 tbsp
Salt - 1/2 tsp
Active dry yeast - 1 tsp
Melted Butter - 1 tbsp
Luke Warm Water - 1/2 cup + 1/8 cup
White sesame seeds - 1 tbsp
Milk - 1 tbsp (for milk wash)

Method:

• In a bowl add yeast, sugar and luke warm water and set aside.
• In other bowl add luke warm milk and add vinegar and let is sit for 5 mins.
• Now to the activated yeast add flour and salt and mix well.
• Add the curdled milk(butter milk) and mix well.
• Transfer to the workspace dusted with flour.
• Now add melted buttter and knead the dough for 10 mins.
• Place this in a greased bowl for first proofing for an hour.
• After desired time, transfer the dough to workspace.
• Punch the dough and divide into 6 equal parts.
• I made a small ball too to make small braided bread.
• Do the braided pattern as in picutre.
• Place this in a greased pan for 20 mins for second proofing.
• After the desired time do milk wash and sprinkle sesame seeds.
• Bake this is in a preheated oven at 200°C for 20-22 mins.
• Small one weighed 62 g and big one weighed 345 g.