Challah At Me!
A look at both traditional challah and it's counterpart Italian Easter BreadEpisode Description
Join us as our host Dan DaRocha and Chris Houle, an experienced baker and sales consultant at Erika Record Baking Equipment discuss the method for producing both traditional Challah and Italian Easter Bread!
Traditional Challah
Check out our recipe for traditional Challah bread!
Metric Recipe
Bread Flour
2.51 kg
Granulated Sugar
225g
Egg Yolks
190g
Whole Eggs
350g
Butter
190g
Whole Milk
850g
Salt
50g
Yeast (Dry)
35g
Standard Recipe
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.
Methodology
Mixing
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.
Bulk Ferment
Let dough bulk ferment for 1 hour.
Scaling
Scale dough into 2.16kg (4 lb. 12.19 oz.) pieces.
Dividing
Divide dough into 60g (2.11 oz.) pieces either by hand or with a 36 part hand divider.
Moulding
Mould each piece of divided dough into a 22.86 cm (9 inch) strand.
Braiding
Braid 6 strands into a braided load and place on sheet pans for proofing.
Proofing
Proof loaves until double in size. This will take approximately 1.5 hours.
Egg Wash
After proofing, be sure to egg wash each loaf.
Bake
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.
Italian Easter Bread
Check out our recipe for Italian Easter Bread!
Metric Recipe
Bread Flour
2.51 kg
Granulated Sugar
250g
Whole Eggs
540g
Vegetable Oil
190g
Water
800g
Salt
50g
Yeast (Dry)
25g
Hard Boiled Eggs
30 hard boiled eggs, dyed pastel colors.
Standard Recipe
Bread Flour
5 lb. 8.5 oz.
Granulated Sugar
8.8 oz.
Whole Eggs
1 lb. 3 oz.
Vegetable Oil
6.7 oz.
Water
1 lb. 12.21 oz.
Salt
1.7 oz.
Yeast (Dry)
.88 oz.
Hard Boiled Eggs
30 hard boiled eggs, dyed pastel colors.
Methodology
Mixing
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.
Bulk Ferment
Let dough bulk ferment for 1 hour.
Scaling
Scale dough into 2.16kg (4 lb. 12.19 oz.) pieces.
Dividing
Divide dough into 60g (2.11 oz.) pieces either by hand or with a 36 part hand divider.
Moulding
Mould each piece of divided dough into a 22.86 cm (9 inch) strand.
Braiding
Braid 6 strands into a braided load and place on sheet pans for proofing.
Proofing
Proof loaves until double in size. This will take approximately 1.5 hours.
Hard Boiled Eggs
After proofing, insert 2 -3 eggs into the loaf by completely pressing them into the dough.
Egg Wash
After proofing, be sure to egg wash each loaf.
Bake
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).
Glaze
After baking, brush with an apricot glaze and sprinkle with nonpareils.
Serve
Enjoy your freshly baked Italian Easter Bread. Yields approximately 12 braided loaves.
About Erika Record Baking Equipment
Erika Record Baking Equipment is the leading manufacturer and distributor of retail/commercial bakery equipment. For over 20 years, we have provided our customers with both excellent equipment and outstanding customer service. Our products include: bagel/bread/roll slicers, bread and roll systems, cake slicers, cookie presses, depositors, divider/rounders, mixers, sheeters/makeup tables, ovens, and more!
Featured Equipment
If you are interested in any of the equipment depicted in today’s episode of Baker’s Insight, please click below to learn more, or call our sales office at: 800.682.8203.
VIS-R Spiral Mixer
The VIS-R Spiral Mixer is a high quality, reinforced powerhouse perfect for doughs with lower hydration levels. Click here to learn more.
Erika Record Hand Divider
The Hand Divider quickly and easily divides dough into 36 or 15 equally sized portions. Click here to learn more.
Tagliavini Termovent Electric Convection Oven
The Tagliavini Termovent Electric Convection Oven is a high-quality oven designed to provide consistent and even baking. This includes programmable steam injection. This oven also has a variety of available tray capacities and can be purchased with an available proofing cabinet. Click here to learn more.