Serves : 12
- 7g dried active baking yeast
- 1/2 cup (125ml) warm water
- 2 cups (500ml) hot low fat milk
- 2/3 cup caster sugar
- 125g butter
- 2 teaspoons salt
- extra 1/2 cup water
- 5 eggs
- 1 1/2 kg plain flour
- extra 1 egg
- 2 tablespoons sesame seeds
Preparation:2hours › Cook:55min › Ready in:2hours55min
- Place yeast and warm water in a large mixing bowl. Allow the mixture to go frothy.
- Combine hot milk, sugar, butter, salt and 1/4 cup of the extra water in a medium bowl. Let cool to warm.
- In small bowl, slightly beat 5 eggs, then add to cooled milk mixture. Add milk and egg mixture to yeast mixture. Add 2 cups of the flour and mix until smooth. Slowly add remaining flour until it forms a stiff dough. Knead on a floured board for 10 minutes (5 minutes with a bread hook in a stand mixer). Place in a large, lightly greased glass or plastic bowl. Turn dough over to grease both sides. Cover and let rise in a warm, dark place until doubled in volume, approximately 1 hour.
- Punch down, cover and let rise again until double, approximately 30 minutes.
- Punch again, and cut into three pieces. Form each part into a 50cm roll. Braid rolls on a large, greased baking tray. Cover and let rise until doubled.
- Lightly beat remaining egg and brush onto loaf. Sprinkle with sesame seeds. Bake in preheated 180 degrees C oven for about 55 minutes until nicely browned. Reduce baking time slightly if you make into two regular sized loaves.
Altered ingredient amounts. Delicious! I used about 200g less flour and it turned out perfect. It made 2 HUGE loves so split this recipe in two. Definitely in my favourites file. - 14 Jul 2008
. - 28 May 2010
Used different ingredients. Excellent recipe. I saw that another baker thought theirs came out dry. I add four tablespoons of instant mash and it keeps softer longer. Adjusting the flour may make the bread too light to hold up. Traditionally, I make Challah with one huge braid on the bottom and tuck a tiny braid of four strands onto the top. Using an egg wash over the top after rising makes the loaf shiny and helps the sesame seeds to stick. Great entry! - 14 Jul 2008