Challah

Method15 steps

1. 1

   Step 1: Beat both eggs (2) together in a separate small bowl and hold them covered, with half reserved for dough and half for the later glaze. In another small bowl stir all the dried yeast with a pinch taken from the measured caster sugar and two tablespoons lukewarm starter water. Leave the yeast starter for ten minutes until foamy; keep the remaining measured sugar separate.

   Activate yeast starter · 10 minUses 7 g fast-action dried yeast · A pinch from the measured 70 g sugar; hold the remainder · 2 tbsp lukewarm water for yeast starter · 2 eggs, beaten together in step 1; half for dough and half for glaze

2. 2

   Step 2: Combine all the measured 500 g flour, the remaining measured sugar and the fine salt (2 tsp) in a large bowl. Make a well and add all the activated yeast starter, half the separately beaten eggs and all 70 ml dough sunflower oil. Keep the remaining beaten eggs covered in the refrigerator for the later glaze.

   Uses 500g Strong white bread flour · All remaining measured sugar after the starter pinch · 2 tsp fine salt · All the activated starter · Half the separately beaten eggs, equivalent to 1 egg · 70 ml Sunflower Oil

3. 3

   Step 3: Pour all 200 ml lukewarm dough water into the bowl and stir with a spoon. Bring the dough together with one hand, keeping the other clean. Only if there are very dry bits, add a little separate additional water gradually; avoid making the dough soggy.

   Uses All the combined dough ingredients · 200 ml lukewarm water for dough · A little additional lukewarm water only if dry dough needs it

4. 4

   Step 4: Check that the gathered dough is moist but not soggy before turning it out to knead.

   Uses All the gathered dough

5. 5

   Step 5: Lightly dust the work surface with some of the additional flour. Turn out the complete dough and knead with both hands for ten minutes until smooth and slightly springy.

   Uses All the gathered dough · A little additional flour to dust the kneading surface

6. 6

   Step 6: If the kneaded dough remains sticky, work in as little additional flour as possible; use a dough scraper to lift it from the surface. Keep the whole dough together.

   Uses All the kneaded dough · A very small additional dusting only if sticky

7. 7

   Step 7: Stretch the sides of the dough down and pull them together underneath to form a ball. Lightly oil a bowl with the separate bowl oil, and roll the dough ball in it to coat lightly.

   Uses All the smooth dough · Additional sunflower oil for lightly oiling bowl and dough ball

8. 8

   Step 8: Cover the bowl with a clean tea towel and leave in a warm place for about one hour, or until doubled in size.

   First dough rise · 60 minUses The complete oiled dough ball

9. 9

   Step 9: Line a baking sheet with baking parchment. Turn out the risen dough onto a clean work surface and divide into three equal pieces, weighing them for accuracy if desired.

   Uses All the risen dough

10. 10

    Step 10: Roll each dough portion into a long rope about 25 cm long, slightly tapering both ends. Lay the three ropes parallel with a small gap between them.

    Uses All three portions

11. 11

    Step 11: Join the ropes at their top ends, plait down their length and tuck both ends underneath. Transfer the braided loaf to the lined baking sheet and loosely cover with a clean tea towel.

    Uses All three shaped ropes

12. 12

    Step 12: Leave the braided loaf to rise for about forty minutes until puffy and billowy.

    Second rise · 40 minUses The complete braided loaf

13. 13

    Step 13: Heat the oven to 200°C conventional / 180°C fan / Gas 6. Gently brush the held other half of the beaten eggs over the proofed loaf, including the crevices. Sprinkle with the measured poppy seeds (1 tbsp) if using.

    Uses The complete proofed loaf · The held other half of the beaten eggs, equivalent to 1 egg · 1 tbsp poppy seeds for loaf topping, optional

14. 14

    Step 14: Bake on the middle oven shelf for twenty-five to thirty minutes until golden underneath and hollow-sounding when tapped. Check the top after about fifteen minutes and cover loosely with foil if it is darkening too quickly.

    Bake challah · 30 minUses The complete prepared loaf

15. 15

    Step 15: Cool the baked challah on a wire rack before serving. This batch makes one loaf, cut into eighteen to twenty slices.

    Uses The complete baked loaf