How Challah are Made
* Bread Flour: 2.51 kg
* Granulated Sugar: 225g
* Egg Yolks: 190g
* Whole Eggs: 350g
* Butter: 190g
* Whole Milk: 850g
* Salt: 50g
* Yeast (Dry): 35g
* Bread Flour: 5 lb. 8.5 oz.
* Granulated Sugar: 8 oz.
* Egg Yolks: 6.7 oz.
* Whole Eggs: 12.34 oz.
* Butter: 6.7 oz.
* Whole Milk: 1 lb. 14 oz.
* Salt: 1.7 oz.
* Yeast (Dry): 1.23 oz.
This is a straight mix, add all your ingredients into a Spiral Mixer and mix for 3 minutes on low and 4 minutes on high.
Let dough bulk ferment for 1 hour.
Scale dough into 2.16kg (4 lb. 12.19 oz.) pieces.
Divide dough into 60g (2.11 oz.) pieces either by hand or with a 36 part hand divider.
Mould each piece of divided dough into a 22.86 cm (9 inch) strand.
Braid 6 strands into a braided load and place on sheet pans for proofing.
Proof loaves until double in size. This will take approximately 1.5 hours.
After proofing, be sure to egg wash each loaf.
Bake loaves at 350°F (176°C) for 20 - 25 minutes. When measured, the loaf's internal temperature should reach 195°F (90.5°C).
Cool & Serve
Enjoy your freshly baked Challah. Yields approximately 12 braided loaves.
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SHEANG LIEN How Challah are Made Introduction
Sheang Lien Industrial Co., Ltd. is Taiwan supplier and manufacturer in Food Machinery Industry. SHEANG LIEN has been offering our customers high quality Planetary Mixer, Spiral Mixer, Dough Sheeter, Deck Oven, Bread Slicer, Rotary Oven, Proofer, Dough Divider, Dough Rounder since 1997. With both advanced technology and 32 years experience, SHEANG LIEN always make sure to meet each customer's demand.