Challah Bread with Butterfly Pea

 Ingredients

360g white flour
160g room temperature water
30ml vegetable oil
30g sugar of choice
5g active dry yeast
1/2 tsp pink salt

2 1/2 tbsp Butterfly Pea powder (dissolved in 4 tbsp water) @theorganiclabs

Coating
Sesame seeds

In a stand mixer, combine all ingredients. Cover and let sit for 20mins. Then turn on the mixer low-medium speed with the hook attachment until the dough comes together, about 10 - 12 mins. Smooth the dough. Cover and let let proof for 1 hour until doubled in size. ⁣

Transfer the dough to a working surface and divide into 8 portions by weight. Roll each portion out flat, then roll it up tightly. Roll each of the portion into a long rope. Dip 4 rolls in water and roll in sesame seeds.

Shape the dough, make the braid. Cover and let it rest for 1 hour. Brush dough with milk. Bake at 180c preheated oven for 25-30 minutes.