Challah

Tags: #jewish #bread #braided #eggs #sabbath Serving: 1 large loaf Total time: 4 hours

Traditional Jewish braided bread with a golden, glossy crust and soft, slightly sweet interior.

Ingredients

• 500g bread flour
• 10g salt
• 50g granulated sugar
• 7g active dry yeast
• 250ml warm water
• 80ml vegetable oil
• 2 large eggs
• 1 egg yolk for egg wash
• 15ml milk for egg wash
• 15g sesame seeds or poppy seeds

Steps

1. Dissolve yeast in warm water with pinch of sugar
2. Let stand 5 minutes until foamy
3. Mix flour, salt, and remaining sugar in large bowl
4. Whisk together oil and 2 eggs
5. Add yeast mixture and egg mixture to flour
6. Mix until dough forms
7. Knead on floured surface 8-10 minutes until smooth and elastic
8. Place in oiled bowl and cover
9. Let rise 1.5 hours until doubled
10. Punch down and divide into 3 equal pieces
11. Roll each piece into 45cm rope
12. Braid the three ropes together and tuck ends under
13. Place on lined baking sheet and cover
14. Let rise 45 minutes until puffy
15. Preheat oven to 180°C
16. Brush with egg wash and sprinkle with seeds
17. Bake 25-30 minutes until golden brown

Notes

The dough should be slightly sticky but manageable. Cover with damp towel if crust forms during rising.