Challah is a traditional braided Jewish bread that is served at celebrations. A special loaf served for the Jewish Shabbat. To read more on of the bread click here
The recipe here makes 2 loaves.
Recipe source – Jewish cooking
You need –
- Dried yeast – 1 tablespoon
- Sugar – 1 tablespoon
- Lukewarm water – 1 cup
- Bread flour – 4.5 cups plus extra as needed
- Vegetable oil – 2 tablespoons
- Egg – 2, lightly beaten
For glazing –
- Sugar – 1 teaspoon
- salt – 1/2 teaspoon
- Egg – 1
- Sesame seeds/poppy seeds – for sprinkling
How to –
In mixing bowl add the yeast, tablespoon of sugar and 120 ml (1/2 cup) of lukewarm water.
Mix together and sprinkle a little flour on top. Cover and leave for about 15 minutes or until the bubbles appear on the surface.
Now to the yeast mixture add the salt, oil and eggs and mix well. Gradually add the flour and knead for 5-10 minutes until the mixture forms a soft dough. If the dough is too sticky then add little more flour or if its too dry then add lukewarm water as required and knead again.
In large oiled bowl, place the dough; cover with a plastic wrap and leave it in warm place to double in size for about 1-2 hours. Once the dough has doubled in size; turn it to a lightly floured surface, punch and knead gently for 5-6 minutes. Turn to the bowl and let it sit covered again for 1-2 hours or till double in size.
Turn the dough into a lightly floured surface and divided into 2 equal pieces. Then divide each piece into 3 equal pieces. Roll each into a long sausage shape. Pinch the ends of the 3 pieces together, then braid into a loaf (just like braiding hair). Pinch the ends again and place them on the baking tray lined with parchment paper. Cover with a clean kitchen towel and let it sit in a warm place to double in size.
Pre- heat the oven to 180 C.
For glazing – beat the egg, sugar and a pinch of salt. Brush over the loaf and sprinkle the sesame seeds or poppy seeds.
Bake for 35-40 minutes or till well browned. Leave on wire rack to cool.