Challah, 750 G

Summary

Ingredients

• 3 egg (s), (2)
• 6 tablespoon water, (4 )
• 1 ½ tablespoon butter, ( tablespoon)
• 3 tablespoon sugar, (2 )
• 1 ½ teaspoon salt, ( teaspoon)
• 420 g flour, wheat flour (280 )
• 1 tablespoon yeast, dry yeast (2 teaspoons)

For the glaze:

• 1 egg yolk
• 1 teaspoon water
• 2 teaspoons poppy seeds, (1 teaspoon)

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Instructions

1. Place the ingredients for the dough in the dough container one after the other. Start the dough program. Remove the finished dough and knead briefly. Divide the dough into 3 equal portions. Roll each serving into a strand. With 750 g approx. 40-45 cm strand length, with 500 g approx. 30 cm.
2. Make a braid from the strands of dough. Pinch the ends together and flip them down. Cover the braid and let rise in a warm place for 45-60 minutes until the dough has doubled.
3. For the glaze, whisk the egg yolks and water. Spread thinly over the braid and then sprinkle with poppy seeds. Bake in a preheated oven at 180 ° C for 30-35 minutes until the braid is nicely browned.

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