Zoet challah brood - voor beginners en experts

Zeef je bloem in een extra grote kom. Je hoeft de bloem niet te zeven, maar je resultaten zullen niet zo geweldig zijn.

In a separate bowl combine remaining ingredients except for the salt and mix well.Now add egg mixture to the flour mixture.Add yeast mixture and begin combining.Add salt before dough is fully combined.Now you can start mixing with your hands.Turn dough over and over and punch down again and again until the dough feels smooth and pops back up when you push it down.If it feels too sticky add a couple of tablespoons of flour at a time until you have reached the right consistency ( the dough should not stick to your hands ).You are now ready to let the dough rise.Spray the large bowl with oil spray as well as the top of the dough.Cover with a towel that is wet with warm water ( but not dripping ).Keep in mind that the dough will expand to about two to three times it's original size so your bowl needs to accomodate that.After your dough has reached a good size you can form you challah into desired shapes which is typically braided.Place in baking pan with room left to expand.Cover once again and allow to rise to double it's size.Now you can glaze the challah with a thin layer of egg white and sprinkle on desired topping.Place in a heated 350 oven for approximately 40 minutes.You know it is ready when the tops are nicely browned and when you turn over your challah and tap the bottoms you'll hear a hollow thumping sound.Enjoy!