Baking Bread Recipe | Gluten-Free Braided Challah Bread

Gluten-Free Braided Challah Bread

3 tablespoons (25 g) Gluten-Free Bread Flour
½ cup water, at room temperature
3 cups (420 g) Gluten-Free Bread Flour, plus more for sprinkling
¼ teaspoon cream of tartar
3 tablespoons (36 g) sugar
1 2/3 teaspoons (7 g) instant yeast
1 teaspoon (6 g) kosher salt
2 large eggs plus 1 large egg yolk at room temperature, beaten
5 tablespoons (70 g) unsalted butter, at room temperature
½ cup milk, at room temperature

  • To make the water roux, whisk together the flour and water in a small saucepan. Cook over medium-high heat, whisking constantly, until thickened. It is ready when the whisk leaves a visible trail as it moves through the roux. Remove from the heat and allow to cool until no longer hot to the touch.
  • To make the dough, place the flour, cream of tartar, sugar, and yeast in the bowl of a stand mixer, and use a handheld whisk to combine well. Add the salt, and whisk to combine. Add the eggs, butter, milk and roux, and mix on low speed with the dough hook until the dry ingredients are incorporated into the wet. Raise the mixer speed to high and mix again for about 5 minutes. The dough will be quite sticky but should be smooth and stretchy. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl.
  • Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket). Place the dough in the refrigerator for at least 12 hours and up to 5 days.
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