Challah
This easy-to-follow challah bread recipe will help you make the perfect, delicious challah.
CLICK ON THE PICTURE TO WATCH THE VIDEO!
Makes: 1 large or 2 small loaves
Ingredients
For the glaze
Optional decoration
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Instructions
- Dissolve the sugar in the water. Add the yeast, stir and allow to stand for 10 minutes.
- Break the eggs into a small bowl and beat lightly.
- Put the flour and salt in a large bowl and mix.
- Add the yeast-water, the eggs and the butter. Mix to a smooth soft dough.
- Place the dough on a lightly floured surface and knead for 10 minutes.
- Put the dough into a lightly-oiled bowl, cover and put in a warm place to allow the dough to double in size.
- When the dough has doubled in size punch it down, recover and leave to double in size again.
- Turn the dough out onto a lightly-floured surface, knock it back then knead for 3 minutes.
- Split the dough into 4 equal pieces and roll each piece out into a sausage about 45 cm (18") long.
- Braid the strands. Transfer the loaf to a well-greased baking tray, cover and allow to prove for about 45 minutes.
- Brush the loaf all over with the glaze and sprinkle with poppy seeds
- Bake at 180°C/360°F fan oven, 200°C/400°F conventional oven for 30-40 minutes.
- Place the loaf on a wire rack to cool.
Notes
Challah is normally either curled into a snail shell or more often braided with 3 or 4 strands. If you are unsure about braiding more than 3 strands or wish to know how to make challah with up to 9 strands, view my video on braiding by clicking on this link