Challah Wreath

Challah
Makes 2 wreaths

Ingredients

• 1 lb water
• 2 oz fresh yeast
• 2 lb 12 oz hi-gluten flour
• 4 oz sugar
• .75 oz salt
• 8 oz eggs
• 4 oz oil

1. Mix yeast and water together first, then combine all ingredients together in mixing bowl and mix on low for 12 minutes.
2. Ferment dough in a warm place for 1 1/2 hours. (Some people put it in the oven with the oven off but the light on.)
3. Scale the dough into logs.* Each wreath will need 6 logs (3 of each size). So scale six - 6 oz logs, and six - 4 oz logs). Cover with plastic wrap and let rest for 15 minutes.
4. Once the dough has rested, roll out each log into a long strand. Cover and let rest again for a few minutes then roll once more. The longer the strands the bigger your wreath will be.
   
5. Braid 3 pieces of 6 oz strands together, pinching the ends. Do the same for the 4 oz strands.
   
6. Egg wash the top of the 6 oz strand braid and place the 4 oz strand braid on top.
   
7. Shape into a wreath, place on sheet pan with parchment and egg wash.
8. Repeat steps 5 - 7 for your second wreath.
   
9. Place sheet pan in oven once again with just the light on for about 20 minutes or until dough has proofed.
10. Egg wash again and then bake for about 30 minutes at 400 degrees F.

*When scaling the logs, if there is enough left over dough you can use it to make a regular 3 braid challah loaf.

-amanda