Honey Challah

Recipe formulated by Melina Kelson, Master Baker

Step One: Mix Ingredients

Step Two: Makeup and Baking

View more steps:

Formula:

Ingredients	Bakers %	Total % (Grams)
Bread Flour	100	-
Water	40	-
Yeast	3.75	-
Egg Yolks	20	-
Vegetable Oil	10	-
Honey	7	-
Salt	1.80	-

Method:

Balance the water for a DDT of 80.
Mix straight dough method and develop to 80°F.
Ferment 1.5 hours.
Scale into 4.5 ounce strands for 18 oz. loaves.
Braid in four strand, by overlapping the "x".
Egg wash. Proof 45 minutes - 1 hour. Egg wash a second time.
Bake 400°F with three seconds of steam for 25 minutes. Reduce temp to 375°F for last 5-10 minutes.

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