Eggless Winston Knot Challah Bread – #BreadBakers

This month’s Bread Baker’s challenge is special to me. Yeah, I am hosting it this month and while selecting this month’s theme, I didn’t want to go for any recipe based or ingredient based theme. The artist in me selected braids. I am sure everyone loves braided breads. Though it may be challenging, they are so beautiful to look at. Starting with a simple two strand braid, you can do a really complicated twelve strand bread or do a beautiful looking knot just like I have done. I am eagerly waiting for all the beautiful breads the members are going to come up with.

I didn’t even know that this knot existed before a month. When I was searching for an idea for this month’s bread, I came across this Winston knot in Pinterest. It was so beautiful and the next day I spent my time going through videos and blogs and learnt how to make it. Though it seems so complicated, it is quite easy and the result is breathtaking. I was jumping with joy when I baked them. I came up with an eggless challah recipe and used it to make these loaves. They turn out so soft and I am sure you will not miss the eggs here. I also made a video to demonstrate the knot. I am sure you will find it helpful. If you like the video, do not forget to give it a thumbs up, comment and share it with your friends. Also subscribe to my channel to receive updates.

Makes 2 Medium Loaves or one huge loaf

Ingredients:
All Purpose Flour/ Maida-4 cups
Milk – 3/4 cup
Vinegar – 1 tbs
Sugar-2 tbs
Salt-1 tsp
Instant Yeast-1 1/2 tsp
Melted Butter-2 tbs
Water-1 1/8 cup
Milk-1/4 cup ( For Milk Wash)
Sesame Seeds for topping

Procedure:
In a bowl mix together flour, salt, sugar and yest.
In another bowl whisk together milk and vinegar and set aside until it curdles.
Pour this over the flour mixture along with water and mix until all the dry ingredients are incorporated.
The dough is slightly sticky.
Transfer the dough to the counter.
Knead this dough for 10 minutes. It should pass the window pane test. By five minutes, add the melted butter and knead.
Oil a bowl, place the dough insde and rotate to coat the dough with oil.
Cover with cling wrap and set it aside for 1 hour.
Remove dough from bowl after 1 hour, degas it and divide into two equal portions.
Divide the each portion into six equal portions.
Roll each smaller portion into a thick log. Keep three logs together.

Place the set of three, one horizontal and one vertical to form a cross.

Make the knot as shown in the video.

Pinch the remaining loose ends and fold it over.

Flip the whole knot to reveal the beautiful Winston knot.

Arrange both the loaves on a baking tray, cover with a towel and set aside for 20 minutes.
By the same time, preheat oven to 200°C.
Apply a milk wash on the proved loaves and sprinkle sesame seeds on top.
Bake for 20 minutes until they are nice and golden. They should sound hollow when tapped.
Remove from oven and cool on wire rack. Wait until completely cool before slicing the loaf.

This is one beautiful knot. I just couldn’t stop myself clicking them.

After they are proved and ready for oven.

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This month’s Bread Baker’s theme is Braided Breads and is hosted by Gayathri Kumar of Gayathri’s Cook Spot

Here is the collection of all the beautiful braided breads from our team.

• Artisan Herb Bread Braid by Cindy’s Recipes and Writings
• Basic Challah Bread by Cook’s Hideout
• Braided Bread with Candied Papaya Chunks by Sara’s Tasty Buds
• Braided Garlic Bread by Sizzling Tastebuds
• Braided Herbed Breadsticks by Ambrosia
• Braided Rum & Raisin Buns by All That’s Left Are The Crumbs
• Challah Bread by Mayuri’s Jikoni
• Cherry Cheese Braid by A Day in the Life on the Farm
• Chicken Cheese Braided Bread by Sneha’s Recipe
• Nutella Braided Bread by Veena’s Vegnation
• Orange Saffron Braided Brioche by Food Lust People Love
• Scali Bread by Karen’s Kitchen Stories
• Spice and Herb French Braid by The Schizo Chef
• Two-Seed Potato Challah by What Smells So Good?
• Whole Wheat Challah Bread by Spill the Spices
• Whole Wheat Pizza Braid by Herbivore Cucina
• Whole Wheat Zopf Bread by I camp in my Kitchen
• Winston Knot Bread by Gayathri’s Cook Spot
• Zucchini Yeast Bread by Baking Sense

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Eggless Challah - Winston Knot Bread Recipe

Print Recipe Pin Recipe

Ingredients

  

Ingredients

• All Purpose Flour/ Maida-4 cups
• Milk – 3/4 cup
• Vinegar – 1 tbs
• Sugar-2 tbs
• Salt-1 tsp
• Instant Yeast-1 1/2 tsp
• Melted Butter-2 tbs
• Water-1 1/8 cup
• cup Milk-1/4 For Milk Wash
• Sesame Seeds for topping

Instructions

 

Procedure

• In a bowl mix together flour, salt, sugar and yest.
• In another bowl whisk together milk and vinegar and set aside until it curdles.
• Pour this over the flour mixture along with water and mix until all the dry ingredients are incorporated.
• The dough is slightly sticky.
• Transfer the dough to the counter.
• Knead this dough for 10 minutes. It should pass the window pane test. By five minutes, add the melted butter and knead.
• Oil a bowl, place the dough insde and rotate to coat the dough with oil.
• Cover with cling wrap and set it aside for 1 hour.
• Remove dough from bowl after 1 hour, degas it and divide into two equal portions.
• Divide the each portion into six equal portions.
• Roll each smaller portion into a thick log. Keep three logs together.
• Place the set of three, one horizontal and one vertical to form a cross.
• Make the knot as shown in the video.
• Pinch the remaining loose ends and fold it over.
• Flip the whole knot to reveal the beautiful Winston knot.
• Arrange both the loaves on a baking tray, cover with a towel and set aside for 20 minutes.
• By the same time, preheat oven to 200C.
• Apply a milk wash on the proved loaves and sprinkle sesame seeds on top.
• Bake for 20 minutes until they are nice and golden. They should sound hollow when tapped.
• Remove from oven and cool on wire rack. Wait until completely cool before slicing the loaf.