Pan de molde jalá

Ingredientes

• 240 grams Warm water ( 110F)
• 9 grams Instant dry yeast
• 30 grams Honey (or sugar)
• 30 grams Olive oil
• 100 grams Eggs
• 550 grams All-purpose flour
• 9 grams Salt

Preparación

1. 1

   flour: Yeast mixture - In a mixing bowl or measuring cup, combine warm water (110°F), yeast, honey, oil, and eggs. Stir and set aside to foam for 3 minutes.

2. 2

   eggs: Dry ingredients - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.

3. 3

   combine: Knead - transfer to a well-dusted worktop and knead for 5 to 6 minutes or in the stand mixer for 4 to 5 minutes.

4. 4

   knead: First rise - When the dough is soft and shiny but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap. Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.

5. 5

   degas: Divide - When the dough is doubled in volume, transfer to a well-dusted floured surface. De-gas and reshape into a ball. Then roll into a small log. Then, divide the dough into six portions. They need to be approximately the same weight. I use a kitchen scale to measure the dough.

6. 6

   shape: Ropes - Shape each into a ball. If necessary, let rest for 5 to 10 minutes. Roll each ball with a rolling pin on an unfloured work surface. Then, roll like a jelly roll into a rope about 18 inches long (see video)

7. 7

   Braiding the challah - Ensure the six strands are secured at the top. From left to right, you now have 1, 2, 3, 4, 5, and 6 strands in front of you. - Strand 1 goes over 6 and 6 goes over 1 - simple criss-cross (like two arms on either side).- Then, 1 comes down between 2, 3, and 4, 5.- And 3 goes over in place of 6.- Then, 1 comes down between 2, 3, and 4, 5.- And 4 goes over in place of 1.Continue with the process until you have reached the bottom. Tuck the seams at the top and bottom under.

8. 8

   pan: Second rise - Transfer to a sprayed 9-inch loaf pan. Cover with a clean kitchen cloth and leave to proof for 30 to 45 minutes.

9. 9

   preheat: Oven/Egg wash - About 20 minutes before baking, preheat the oven to 350°F /177°C / Gas Mark 4. Brush the bread with a beaten egg.

10. 10

    Bake - If you make two challah breads with this dough, bake each for 20 to 25 minutes until they are nice and golden brown. If you make one large challah (as I have here), bake for about 45 to 50 minutes until they are nice and golden brown.

11. 11

    Cool - Remove and let cool on a wire rack for 5 minutes. Then, cover it with a clean kitchen cloth to keep it soft.