RECIPE: Floured Challah (4 strands)
1 kg (2.2 pound) white flour (I use bread flour)
2 tablespoons dry yeast
1/2 cup (100g) white sugar
3 tablespoons canola oil
1 tablespoon of salt
550-600 ml (2-2.5 cups) tap water (warm in winter)
Sift the flour into a mixer bowl and add dry yeast sugar and salt, turn on the mixer at a slow speed.
Add canola oil and the water slowly until the dough forms into a ball.
Let the mixer work the dough for another 8 minutes, transfer to a greased bowl and cover with cling film and a towel for about an hour and a half Up to two hours, until the dough has risen and doubled in size.
Remove the dough to a work surface, and divide the dough into 8 balls (200-220g) (for 2 large 4 strands challahs).
Place the dough balls on a surface or a lightly floured tray and cover with a towel for about 20 minutes.
Take one ball at a time and roll into strips.
Braid the challah (4 strand) and lay on a baking sheet with parchment paper.
Cover them with a towel and let them rise for 40 minutes.
When the challahs are almost puffed, preheat the oven to 180c. (320f)
Using a small strainer, sift some flour the challahs in flour.
Bake in the oven for about 25-30 minutes until golden brown.
Cool slightly and enjoy!!!