准备

• 在一个大碗中，将酵母与1/2杯面粉混合。加入温水，搅拌，然后让这种混合物称为海绵，坐着，直到开始吹15到20分钟。加入鸡蛋，油，蜂蜜和盐；搅拌直至充分混合。海绵将保持块状 - 这很好。加入剩余的面粉，将面团混合在碗中，直到将所有成分混合在一起。betway电子竞技俱乐部将面团倒入工作表面，揉到相当光滑的，大约2分钟。面团应该感觉很牢固，很难揉捏。如果柔软粘稠，请添加更多面粉，直到非常牢固。将面团转移到一个大而干净的容器中，并盖好覆盖。 Let it rise until doubled in bulk and very soft to the touch, about 2 hours, depending on the room temperature. Line an insulated baking sheet with parchment or oiled foil. If you don’t have an insulated sheet, stack two sheets together (this keeps the bottom of the bread from overbrowning during baking).

塑造面团：

• Turn the dough out onto a lightly floured work surface and sprinkle a little more flour over it. Spread and flatten the dough a bit, but don’t worry about punching it down. Cut it into six equal pieces. Set aside the dough pieces, cover them lightly with plastic, and brush all the flour off the work surface. Have a small bowl of water handy. Using no flour, roll a piece of dough with a rolling pin into a very thin sheet, between 1/8 and 1/4 inch thick (don’t worry about making a rectangle; an amoeba-type shape is fine). The dough may stick to the work surface; this is all right—just nudge it gently with a dough scraper. Tightly roll up the sheet like a carpet to form a strand. Roll the strand back and forth between your hands until it’s thin, very even, and 12 to 15 inches long. At the ends of the strand, angle the outer edge of your hands into the work surface as you’re rolling to make the ends pointy and the strand thicker in the middle (This will help you get a football-shaped loaf). The strand needs to grip the work surface slightly during this rolling; the “grab” will help as you roll. If the strand is too slick, very lightly dampen it with water to help it grip the work surface better. Repeat the rolling out, rolling up, and elongating steps with the remaining five pieces of dough, rolling them out to the same length. Lightly sprinkle all the strands with flour to prevent them from sticking to one another during proofing. Arrange the strands parallel to one another. At one end, gather and pinch the strands very tightly together. Weight the end with a heavy canister to keep the braid from moving and to leave your hands free, and braid closely, following the illustrations below. Lightly tap each end of the loaf with your palms to tuck it under the loaf.
  1.将二右链移至左侧的位置。
• Transfer the braid to the lined baking sheet and cover it loosely but thoroughly with plastic wrap. Let proof until doubled in bulk and the loaf remains indented when lightly pressed, about 2 hours, depending on room temperature. (If in doubt, let the dough proof more rather than less.)

烘烤：

• 将烤箱架放在烤箱的下三分之一中，然后将烤箱加热至325°F。就在烘烤之前，用打断的鸡蛋刷面团。如果使用，撒上芝麻或罂粟籽。用薄薄的木制串，深深地戳到面包（孔将防止空气口袋，并帮助面包在烘烤期间保持其形状）。烘烤20分钟。旋转鸡蛋面包180度，然后烘烤，直到面包变成黑暗，抛光的棕色，大约15分钟。（如果鸡蛋面包呈褐色太快呈褐色，则用箔纸松散地覆盖它，并让它完成烘烤。不要过早去除面包，因为您会冒着打击的风险。）让彻底冷却在架子上。

This delicious bread disappears quickly. But if there’s any left over, save it for breakfast: day-old challah makes divineFrench Toast。