Challah Bread

04/07/2012

This recipe is also available in Hebrew.

Let's make Challah, also known as egg bread, also known as the yummiest bread ever!!

Le' Ingredients:
3 1/2 cups plain white flour
2.5 tablespoons active dry yeast (25g)
2 tablespoon to quarter of a cup of sugar
1 teaspoon salt
1 whole egg
2 tablespoons canola oil
1 cup of like warm water

Here we go…

Sift the Flour (sift I tell you!!)

Add yeast and sugar (1/4 of a cup of sugar for sweet challah or 2 tablespoons for not so sweet challah).

Add salt and whisk to mix.

Pour in the egg and canola oil at the edge of the bowl.

Make a pit in the center of the flour mix and add lukewarm water into it.

Give it a good mix until you get a ball of dough.

Kneading time! Transfer the dough to a work surface and knead this baby as if your life depended on it. Knead for about 10 minutes. The dough should be
soft and smooth.

Once your wrists are sore and the dough is well kneaded put it back in the bowl, cover and let rise for about 40 minutes.

Cut it into two pieces.

Cut each piece into 3 or 4 balls, depending on how you want to braid it.

Roll each ball into a long rope, braid & pinch their ends together.

Place the ladies on baking tray covered with baking paper. Cover them with a cloth and let them rest and rise for 45 minute to an hour.

Preheat your oven to 200°c.

Brush with a beaten egg and sprinkle with your choice of topping (sesame seeds, poppy seeds, oats).

In the oven they go for a nice tan. Bake for about 25-30 minutes until they get gorgeously brown.

Shabbat Shalom

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