00:07what's up guys on today's video we're going to holla for holla get it we're
00:16gonna holla for holla now all right anyway we're gonna make holla bread
00:22today we're gonna braid it we're gonna do the whole shebang so it's either
00:27gonna be awesome or I'm not going to do it very well so we're gonna find out
00:31together now the first thing you want to do is get roughly one half cup or 102
00:37grams of water make sure that it isn't too cold or too hot you want it to be
00:42about a hundred degrees Fahrenheit next you'll add six grams of active dry yeast
00:48and one tablespoon of granulated sugar go ahead and grab a fork or a small whisk
00:55and get sexy with that mixture until it dissolves completely don't be afraid to
01:00get in there and really give it the old college try now I want to stress here
01:04water temperature don't overheat your water yeast is a living organism and you'll
01:09kill it respect the yeast homie once it's completely dissolved set it aside and
01:16just allow it to do its thing for the next five or ten minutes next you'll need
01:20five hundred and fifteen grams of flour and sixteen grams of salt dump them in
01:25your mixing bowl and whisk them together making sure to pour a little on the
01:29counter just for all your dead homies lost their lives slinging baked goods go
01:36ahead and get your mixer out and grab some honey I'm gonna use about 78 grams of
01:40this jalapeno whipped honey I got from a local farmers market made by wildfire
01:45ridge honey in Anderson Indiana now once you get your honey mixed in go ahead and
01:55start your mixer on low and add in your yeast mixture
02:08afterwards grab two whole eggs and I'm gonna use a tip from Joshua Wiseman and
02:13toss in four additional egg yolks it's gonna add a lot of color to your loaf and
02:17it's gonna give it that deeper richer color and finally you're gonna add 16
02:23grams of vegetable oil now right here is where we're gonna get a little crazy and
02:28bump that speed up to medium we'll let that dough hook get wild until the dough
02:33quit sticking to the sides you may have to add a little flour or water depending on
02:38your dough but don't go overboard with either be patient and let the dough do its
02:42thing once your dough is ready lightly flour your work surface and plop that dough right
02:47out mine's still pretty sticky so I'm gonna do a little hand kneading and that's fine it
02:52shouldn't take too much work don't be afraid to get into it sometimes you just have to
02:57show the dough who's in charge once your dough is ready form a rough ball and lightly
03:01oil the bottom and sides of your mixing bowl grab the dough drop it in the bowl cover it and
03:06let it
03:07sit at about 78 degrees Fahrenheit I sat mine in the oven with the lights on just watch the
03:12temperature as your oven light could be a little bit too hot now that we've waited an hour we're
03:17gonna work the dough a little doing a pinch and pull we're gonna grab the dough and pull it over
03:22to
03:22the opposite side we're gonna do this on all four sides once that done we're gonna flip the seam side
03:28down leaving the smooth side on top we're gonna cover it back up throw it back in the oven and
03:34let it rise
03:35for another hour now that we're two full hours in we're gonna lightly flour our work surface again
03:52now get your dough out and divide it into as many equal parts as you intend on braiding once you
03:58get
03:58past four or five it really starts to get sketchy so don't be a hero here three or four is
04:03plenty to look
04:04awesome and flex on your non bread making pals my dudes I suggest weighing them out to ensure that
04:10you're pretty close to even I'm not because I'm a rebel and I like to have to redo my work
04:15as often as
04:15possible now once you have your bread divided gently work it into the shape of a rectangle once you get
04:31a rough
04:32rectangle shape go ahead and fold it on itself until it's about one-fourth of its original size once
04:43you do that it's gonna set you up nicely to gently roll it into a rough cylinder you're going to
04:49repeat
04:50this step with the rest of your pieces don't be afraid to add a little more flour to your work
04:57surface if
04:57it's sticking like mine is once you have all four rolled out you're going to want to get a damp
05:14cloth and
05:16cover them to let your dough rest for an additional 15 to 20 minutes once it's rested roll your dough
05:25out
05:25gently tapering out the ends don't force the dough if you notice it pulling back don't fight it resisting
05:33just let it rest for a few more minutes and try again eventually it's going to give in and work
05:39with
05:39you now you'll want to roll each of your dough pieces out to about 12 to 14 inches they don't
05:51have to be
05:51perfectly smooth once you braid it they're going to rise and it's going to bake out fine you're not
05:57really going to be able to tell much of a difference as long as you're in the vicinity the next
06:02thing
06:02you'll do is arrange your dough so that it fans out pushing the ends together on one side and then
06:08braiding them how you see fit you can follow my braid which I'll show in its entirety or you can
06:15make
06:15up your own just make sure that you braid them as evenly as possible
06:52now the final step of the braiding process is to make sure you smash the other ends of your dough
06:57together as well now you want to take your baking sheet toss some parchment paper on it and transfer
07:03your loaf onto that son of a and now you want to egg wash the hell out of this thing
07:09don't skimp you need
07:11the moisture from the egg wash to protect your loaf during the final rise make sure you really work
07:18that egg wash into every nook and cranny once you really get it slathered down we're going to toss it
07:29back into the oven for an additional two hours to rise now I know this is taking a while but
07:41you're
07:41almost to the finish line once you hit the two-hour mark remove your loaf let your oven preheat to
07:49375
07:51degrees Fahrenheit when it heats up toss your dough in and drop the temperature to 325 now once you pull
07:59your bread out of the oven go ahead and grab some butter and give it a quick rundown you want
08:04to
08:04make sure it's still hot here but try not to grab the baking sheet and burn your fingertips like an
08:09idiot next set it aside and let it cool down now you've got an amazing bread so you know what
08:16it
08:16needs an amazing butter to go along with it what we're going to do is take some butter and kind
08:22of
08:22smash it into a rough rectangle on some plastic wrap then drizzle some honey over the top and finally
08:28because I'm not tripping on the fact that I'm diabetic let's dust it with a light coating of
08:33cinnamon and sugar and by light I mean get loose on it next we're gonna fold our plastic wrap and
08:41roll
08:41our butter up just kind of grab it on the edges here and just twirl your plastic wrap around we're
08:50gonna throw this into the refrigerator and once we've let that butter dry on our bread the only thing
08:56left to do is cut this bad boy open and slice it up which of course is way easier if
09:01you cut it all
09:01the way through there you have it challah bread now me personally I've slathered the crap out of it
09:10with butter this bread is phenomenal I couldn't be happier with how it turned out and if you're
09:15interested this video shoot it a like throw me a comment of course I'll be back next week with a
09:19new recipe
09:51you
09:55you
09:57you
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