RecipeChallah At Me!

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 Recipe
Metric
Bread Flour – 2.51 kg
Granulated Sugar – 250 g
Whole Eggs – 540 g
Vegetable Oil – 190 g
Water – 800 g
Salt – 50 g
Yeast (Dry) – 25 g
Hard Boiled Eggs – 30 hard boiled eggs, dyed pastel colors.

Standard
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) – 0.88 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 Baking Equipment
Erika 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!