Dark Sugar Toast

Ingredient

Method

350g high protein flour 150g low protein flour 1 tsp salt 3.5 tsp instant yeast + 160ml water 100g dark sugar +100 ml boiled water 40g butter

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Soak the dark sugar into boiled water. Let it sit for 10 minutes or until cool, then strain through a fine-mesh sieve to discard coarse sugar. Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture & the rest of wet ingredients. Mix until a dough forms then knead for about 20-30 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3. Divide the dough into 3 portions. Each portion flaten and roll it up like swiss roll into a long rope. Then braid the 3 pieces of dough into a challah shape and place in a greased loaf tin.  4. Leave to proof for second time (about 1-2 hrs). Bake at 180 degree Celsius for 55 minutes. Remove from oven and cool on wire rack.