Soulful Baker by Julie Jones

Author:Julie Jones
Language: eng
Format: epub
Publisher: Jacqui Small
Published: 2017-02-15T00:00:00+00:00

SERVES 8

MAKES ONE LOAF

80g (23/4oz/1/3 cup/3/4 stick) unsalted butter

500g (1lb 2oz/32/3 cups) strong white bread flour

1 tsp salt

2 tbsp caster (superfine) sugar

7g (1/4oz) sachet of easy-bake yeast

150ml (5fl oz/scant 2/3 cup) water

50ml (2fl oz/scant 1/4cup) milk

2 eggs

oil, for greasing

GLAZE

1 egg yolk

1 tsp milk

TO FINISH

icing (powdered) sugar (optional)

Line a baking sheet with non-stick baking paper.

Melt the butter in a small pan and leave to cool until tepid. Secure the dough hook to the mixer and place the flour, salt, sugar and yeast into the bowl, keeping the yeast apart. Mix the water with the milk, then heat until lukewarm. With the mixer running, pour the warmed, milky liquid onto the dry ingredients, adding the eggs and the melted butter. Leave the machine to knead the dough for about 8 minutes until a smooth cohesive dough has formed.

Place the dough into a large lightly oiled bowl, then cover tightly with clingfilm (plastic wrap). Leave to rise in a warm place until doubled in size – usually 11/2 hours but it could take longer depending on the environment.

Once the dough has risen, ease it out of the bowl and split the dough into 4 equal pieces – weighing them if you want to be precise. Roll the portions beneath your hands, shaping each into a long cylindrical strand measuring about 40cm (16 inches).

Lay the strands of dough vertically in front of you, securing the furthest end by firmly pushing and nipping the end of each strand together, then start to plait the dough. The easiest way (in my opinion) is to think of the 4 strands of dough as 2 pairs. Take the right side of each pair and cross it over the left, then cross the 2 strands that are in the middle, left over right. After each middle crossing, go back to looking at the 4 four strands as 2 pairs and repeat the process.

To get a neat finish, try not to pull and stretch the dough as you plait – it will cause weakness and may tear during the next rise. Instead, gently lift and place each strand close to the next to form a tight, neat plait. When the end of the plait is reached, shape the loaf into a ring, joining and pinching the dough together firmly. Slide the lined baking sheet underneath the bread and cover with lightly oiled clingfilm (plastic wrap). Leave to rise in a warm place for about an hour, or until doubled in size.

Preheat the oven to 190°C fan/210°C/413°F/gas 6–7.

Beat together the egg yolk and milk and brush the Challah ring evenly. Bake for 40 minutes, or until the loaf is golden and cooked through. Transfer to a wire rack and leave to cool before slicing.

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