Challah/Babka Dough Recipe

General Information

• Loaves: 1
• Loaf Weight: 0.875 kg
• Total Dough Weight: 0.875 kg
• Total Flour in Formula: 0.504 kg

Braiding Tutorials

• Full process with 4-strand braid (start to finish):

  https://www.youtube.com/watch?v=5maoYM3AL6w&feature=youtu.be

• How to braid 3-strand and 4-strand round challah:

  https://www.youtube.com/watch?v=uYJYJdTeSu4

Ingredients

Process (Final Dough)

DDT (Desired Dough Temperature): 24-25°C / 75-77°F

Preparing the Dough

1. Pour the water into the bowl of a stand mixer fitted with the bread hook. Use the dough hook to mix it and stir the yeast into the water.
2. Add the eggs, sugar, and olive oil to the bowl.
3. Place the flour and salt on top of the liquid ingredients.