Active Time: 30 Minutes
Total Time: 6 Hours 30 Minutes
Preheat oven to 350°F.
In the bowl of a stand mixer add the bread flour, Instaferm Gold, salt, sugar, soy lecithin powder, and non-diastatic malt powder.
Mix on low until just combined.
Add the eggs, oil and water and mix on low for 10 minutes or until it forms a smooth dough.
Cover and proof the dough at 80°F for 2-3 hours or until double in size.
Divide the dough in 3 equal portions about 315g each.
Roll the dough into 3 separate logs and braid them together.
If you do not want to braid the bread you do not need to. Simply shape the dough into a loaf.
Cover and proof the shaped loaf for 2 hours at 80°F.
Mix together egg and water to make an egg wash.
Brush the top of the bread with egg wash and bake for 20 minutes or until it reaches 205°F internal temperature.
Allow the bread to cool for 1 hour before slicing and serving.