Challah

Challah is something I’ve had my eye on for a while but hadn’t got round to doing yet. It’s a traditional Jewish light, white enriched loaf with a distinctive shiny crust and plaited shape. I’ve adapted this recipe to metric measurements and easily available ingredients.

240ml lukewarm water

2 tsp dried active yeast

500g strong white bread flour

4 tbsp sugar

2 tsp salt

3 eggs

4 tbsp vegetable oil

Dissolve the yeast in the water with a pinch of sugar until frothy.

Put the flour in a large bowl with the sugar and salt. Stir to combine.

Make a well in the centre and add two of the eggs plus the yolk from the third. Reserve the white from the third for later. Add the oil to the well.

Using a fork or a dough hook on a mixer, mix the egg and oil, drawing a little of the flour in to make a paste. Add the yeast mixture and continue mixing until all the flour has been combined. Keep mixing, adding in more flour a teaspoon at a time until it is no longer sticky, and will make a smooth ball.

Leave to prove until doubled in size.

Once proved, divide the mixture into six and roll each section into a long string about 40cm long.

To make the 6 strand plait, lay the strands out and pinch them together at the top. Start plaiting by taking the furthermost right strand, passing it over 2, under 1 and over the final 2 so that it is now furthermost left. Repeat again until all strands are used up, and pinch the ends together and tuck them under to make a neat end.

Leave to prove again.

Preheat the oven to 180c. While it is heating, take the reserved egg white and brush over the bread, ensuring you get in to every fold.

Bake for 30-35 minutes until richly golden brown and shiny.

I think my braiding possibly needs work, but this was due in part to the dough still being on the sticky side. I tried rolling the strands in a little flour just to make them easier to handle but I was still not able to get as tight a braid as I’d hoped. Nevertheless, it still looks impressive once it’s all puffed up and risen, and the light texture makes me glad I didn’t go overboard with the extra flour.

Anyway, super tasty, would make again!