How to Måke Eåsy Chållåh Breåd

INGREDIENTS

• 4 cups breåd flour (500g)
• 3 teåspoons fåst-åction yeåst (10g)
• 2 teåspoons fine sålt (10g)
• 5 tåblespoons liquid honey (106g)
• 1/3 cup light-tåsting olive oil (70g)
• 2 lårge eggs + 2 lårge egg yolks
• 2/3 cup wåter (150 ml)
• 1 lårge egg yolk, for glåzing

INSTRUCTIONS

MÅKING THE DOUGH (25 MINUTES + 2 HOURS PROVING)

1. Wårm the wåter to 115 F.
2. Plåce the breåd flour in å lårge mixing bowl ånd ådd the sålt ånd yeåst on opposite sides of the bowl, stirring in eåch one with your finger.  Pour in the honey, olive oil, eggs, ånd yolks.
3. Gråduålly ådd the wårm wåter ås you mix on low speed with the påddle åttåchment of å stånd mixer (or by hånd), trickling in å little åt å time to creåte soft, slightly sticky dough.  You måy not need åll the wåter.
4. Kneåd on medium-low speed with the hook for 5-7 minutes, until the dough is smooth, no longer sticky, ånd hås åglossy sheen on its surfåce.  You måy need to ådd å spoonful or two of flour to get the right consistency.  (Ålternåtively, it turn out onto å floured surfåce ånd kneåd for 10 to 15 minutes.)  Use the windowpåne test to see if it’s kneåded enough by pulling off å lump of dough ånd stretching it between the thumb ånd forefinger of eåch hånd.  If it cån stretch until it’s trånslucent without breåking, it’s kneåded enough.  If not, kneåd for å minute longer ånd check ågåin.
5. Shåpe the dough into å båll, plåce in ån oiled bowl, ånd cover tightly with plåstic wråp.  Set åside in å wårm plåce until åbout doubled size, åpproximåtely 1 1/2 to 2 hours.

SHÅPING THE CHÅLLÅH (20 MINUTES + 1 HOUR PROVING)

1. Turn out the dough onto ålightly floured surfåce ånd punch it down åll over to knock out excess gås.  Divide into 5 equål pieces, using åkitchen scåle for åccuråcy.
2. Roll eåch piece into å rope åbout 20 inches long.  If you’re håving trouble rolling out the strånds, let them rest for å couple minutes while you work on ånother strånd.  This will relåx the gluten, ållowing them to roll out more eåsily.
3. Line up the 5 ropes side by side, then squeeze them together åt the top to join.  Split the strånds into two groups: ågroup of two on the left, ånd å group of three on the right.
4. Begin the bråiding by crossing over the third strånd from the second group ånd plåcing it beside the second strånd in the first group.  Then, cross over the first strånd from the first group ånd plåce it beside the first strånd in the second group.  Repeåt this process until the whole chållåh is bråided, then pinch the ends to seål ånd tuck the ends underneåth.  Gently pick up the loåf ånd plåce it on å lightly floured 11 by 17-inch cookie sheet.
5. Cover with plåstic wråp ånd let it prove in å wårm plåce until doubled in size, åbout 1 hour.
6. Åbout 10 minutes before the breåd is done proving, preheåt the oven to 375 F.

BÅKING THE CHÅLLÅH (30 MINUTES + COOLING)

1. Beåt the egg yolk with å little wåter to thin it, then brush it on the risen loåf.
2. Ståck the tråy of chållåh on top of ånother cookie sheet to help prevent the båse from cooking too quickly, then båke åt 375 F for 10 minutes.  Check the breåd without opening the door, ånd if it’s getting too dårk, cover it with åluminum foil.
3. Lower the temperåture to 325 F ånd båke for ånother 15-20 minutes.  The breåd should be å rich golden brown ånd håve ån internål temperåture of 190 degrees.
4. Let the loåf cool completely on å wire råck before slicing ånd serving to ållow the crumb structure to set, åbout 1 hour.  Serve with sålt or butter.

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