Challah
HB-0443 · Hand-built original · Polish
PolishSideVegetarianDairy-free
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 17¾ oz strong white bread flour
- 2½ oz caster sugar
- ¼ oz instant yeast
- 1 tsp fine salt
- 2 eggs, beaten (reserve 1 tbsp for glazing)
- 4½ Tbsp sunflower oil
- 12 Tbsp warm water
- 1 tbsp poppy seeds
Method
- Mix the flour, sugar, yeast and salt in a large bowl. Make a well in the centre and add the beaten eggs (minus the reserved spoonful), the oil and most of the warm water. Mix to a soft dough, adding the rest of the water if needed.
- Knead on a lightly floured surface for about 10 minutes, until smooth, elastic and only slightly tacky.
- Place in a lightly oiled bowl, cover and leave to rise in a warm place for 1 1/2 hours, until doubled in size.
- Knock the dough back and divide into 4 equal pieces. Roll each into a rope about 15¾ in long and braid them into a plaited loaf, tucking the ends underneath. Place on a lined baking tray.
- Cover loosely and prove for a further 45 minutes, until puffy.
- Heat the oven to 350°F. Brush the loaf with the reserved beaten egg and scatter over the poppy seeds.
- Bake for 30-35 minutes, until deep golden and the base sounds hollow when tapped. Cool on a wire rack before slicing.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).