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