Milk bread (Challah)

Step 1

Place milk, butter, yeast and sugar into mixing bowl and heat 3 min/37°C/speed 2. Meanwhile, lightly grease a large bowl and set aside.

Step 2

Add baker's flour and salt and knead Dough /3 min. The dough will be slightly sticky. If the dough is very wet, add 1 tbsp extra flour and knead a further Dough /30 sec, if necessary. Place dough into prepared bowl, cover with plastic wrap or a damp kitchen towel and leave to prove in a warm place until doubled in size (approx. 1 hour).

Step 3

Line a baking tray with baking paper and set aside. Transfer dough onto a silicone bread mat or lightly floured work surface. Divide dough into 3 pieces and roll each piece into a long thin 'rope' (approx. 45 cm). Join the 3 'ropes' at one end, plait, and join again at the other end. Place plaited dough onto prepared baking tray, cover with plastic wrap or a damp kitchen towel and leave to prove again in a warm place until doubled in size (approx. 30 minutes). Meanwhile, preheat oven to 180°C.

Step 4

Once dough has proved, brush with beaten egg and bake for 20-25 minutes (180°C) or until bread sounds hollow when tapped on the underside. Allow to cool on a wire rack then slice and serve.