How To Make Challah Bread
Description
This classic challah bread recipe creates a beautifully braided loaf with a rich, slightly sweet flavour and a wonderfully soft, airy texture. Enriched with eggs and a touch of sugar, the dough bakes to a golden-brown sheen, perfect for tearing and sharing. Enjoy its delightful flavour and soft texture – a true treat for any occasion and it's easier than you think.
Ingredients
Instructions
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In a small bowl add the yeast and a large pinch of sugar to the water and stir to mix well.
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Leave to one side to dissolve for 10 minutes.
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Mix the flour, sugar and salt together in a large bowl, make a well in the middle and add 2 eggs and the yolk plus the oil. Stir to make a paste.
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Pour the yeast mix over the paste and stir with a wooden spoon until all combined and it becomes a little difficult to mix.
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Knead in a mixer with a dough hook on low for 8 mins or by hand on a floured work surface for around 15 mins. If your dough is too sticky add more flour a little at a time until its soft and smooth.
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Tip your dough into an oiled bowl and cover with oiled plastic wrap and a clean tea towel.
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Put it somewhere warm to prove to double its size for 2 hours.
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Tip your dough out on to a floured work surface and divide into 3 equal parts. Roll each section into a long rope approx. 16” long
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Squeeze the three ends together and plait your dough, finish off by squeezing the ends together and tucking underneath slightly.
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Place your loaf on a lined baking tray and sprinkle with flour, cover with a clean tea towel. Leave in a warm place with no draughts to rise again for 1 hour.
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Pre heat your oven to 170c (160c fan)
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Mix the egg white with 2 tbsp of water and brush all over the loaf, making sure you get in all the joins
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Bake for 15-20 mins then rotate and bake again for another 15-20 mins
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Cool on a wire rack, slice and enjoy
bread, baking, challah, easy, traditional, jewish baking, jewish cooking
