Whole Wheat Bread

Ingredients:

• 3 ½ cups whole wheat flour
• 1 ¼ cups warm water (110°F/45°C)
• 1 packet (2 ¼ tsp) active dry yeast
• 2 tbsp honey (or sugar if preferred)
• 2 tbsp olive oil (or melted butter)
• 1 tsp salt

Instructions:

Activate the Yeast

• In a small bowl, mix the warm water (110°F/45°C) with honey (or sugar if using).
• Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes foamy.

Combine Ingredients

• In a large mixing bowl, add the whole wheat flour and salt.
• Pour in the yeast mixture and olive oil, stirring to combine until a dough forms.

Knead the Dough

• Place the dough onto a floured surface and knead it for about 10 minutes, until it becomes smooth and elastic. If it’s too sticky, add a little extra flour as needed.

First Rise

• Transfer the dough to a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.

Shape the Dough

• Once the dough has risen, punch it down to release excess air. Shape it into a loaf, tucking in the sides neatly.

Second Rise

• Place the shaped dough into a greased 9×5-inch loaf pan. Cover it again and let it rise for another 30-45 minutes, or until it has risen just above the pan.

Bake the Bread

• Preheat the oven to 375°F (190°C). Bake the loaf for 30-35 minutes, until the top is golden brown and the bread sounds hollow when tapped on the bottom.

Cool the Bread

• Remove the loaf from the pan and let it cool on a wire rack. Make sure it cools completely before slicing to maintain its shape and texture.

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Challah

Ingredients

• 4 ½ to 5 cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 cup warm water (110°F/43°C)
• ⅓ cup sugar
• ¼ cup vegetable oil
• 2 large eggs + 1 egg yolk for egg wash
• 2 teaspoons salt
• Sesame seeds or poppy seeds (optional for topping)

Instructions

Step 1: Activate the Yeast

1. In a small bowl, dissolve the yeast and 1 teaspoon of sugar in the warm water. Let it sit for about 5-10 minutes until it becomes frothy. This means the yeast is active.

Step 2: Make the Dough

1. In a large mixing bowl, combine the yeast mixture, remaining sugar, oil, and 2 eggs. Stir until combined.
2. Gradually add 4 cups of flour and salt, mixing to form a dough. Add additional flour as needed until the dough is soft, slightly sticky, and elastic.

Step 3: Knead the Dough

1. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. If you’re using a stand mixer, knead with a dough hook for 6-8 minutes.

Step 4: First Rise

1. Place the dough in an oiled bowl, turning it to coat all sides. Cover the bowl with a damp cloth and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Step 5: Braid the Challah

1. Punch down the dough to release air bubbles, then divide it into three equal parts (or four or six for more intricate braiding).
2. Roll each piece into a long rope, about 16-18 inches. Pinch the ends of the ropes together and braid the dough, tucking the ends underneath when finished.

Step 6: Second Rise

1. Place the braided dough on a parchment-lined baking sheet. Cover with a cloth and let it rise for another 30-45 minutes until puffy.

Step 7: Egg Wash & Bake

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, beat the egg yolk with a splash of water. Brush the egg wash over the challah, then sprinkle with sesame or poppy seeds if desired.
3. Bake for 25-30 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.

Step 8: Cool & Serve

1. Allow the bread to cool on a wire rack before slicing.

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Brioche

Ingredients

For the dough:

• 4 cups (500g) all-purpose flour, plus extra for dusting
• 1/4 cup (50g) granulated sugar
• 1 packet (2 1/4 tsp or 7g) instant yeast
• 1 tsp salt
• 4 large eggs, at room temperature
• 1/2 cup (120ml) warm milk (110°F or 43°C)
• 1 cup (225g) unsalted butter, softened and cut into small pieces

For the egg wash:

• 1 egg
• 1 tbsp milk

1. Make the Dough

1. Activate the Yeast: In a small bowl, combine warm milk and yeast. Let sit for 5-10 minutes until foamy.
2. Mix Dry Ingredients: In a large mixing bowl or a stand mixer with a dough hook, combine flour, sugar, and salt.
3. Combine Wet and Dry Ingredients: Add the yeast mixture and eggs to the dry ingredients. Mix on low speed until everything comes together, about 2-3 minutes.
4. Incorporate Butter: Gradually add the softened butter, one piece at a time, until fully incorporated. This may take 8-10 minutes. The dough should be smooth and elastic but slightly sticky.
5. First Rise: Transfer the dough to a greased bowl, cover it, and let it rise in a warm place for 1-2 hours or until doubled in size.

2. Shape the Dough

1. Deflate and Shape: Once the dough has doubled, punch it down to remove air. Turn it out onto a lightly floured surface.
2. Divide and Shape: For one large loaf, shape it into a single loaf. For two smaller loaves, divide the dough into two portions.
3. Second Rise: Place the shaped dough in a greased loaf pan (or pans), cover, and let rise again for 1-1.5 hours, or until it has doubled.

3. Bake the Bread

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Egg Wash: In a small bowl, whisk together the egg and milk, then brush the top of the loaf.
3. Bake: Bake for 25-30 minutes or until the top is golden brown and the loaf sounds hollow when tapped. If it browns too quickly, tent with foil.

4. Cool and Serve

• Allow the brioche to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.