This was a recipe I found on Pintrest originally, It is one which I have adapted and made easier over time. If you are looking to bake a bread which is gorgeously crusty on the outside and beautifully soft inside, this is one for you. This recipe is easy to follow and the result is absolutely delicious, this bread is visually pleasing, with a shiny and crisp crust. Challah bread is a special Jewish braid bread eaten on Jewish holidays. This bread is perfect for a celebration.
Challah Bread
Challah Bread
Ingredients
3 cups all-purpose flour, plus more for dusting work tops
1 sachet of instant dried yeast
1/4 cup granulated sugar
1 1/4 teaspoons salt
3 large eggs & 1 egg yolk (don't throw away the left over white!)
4 tablespoons unsalted butter, melted
1/2 cup water, at room temperature
1 sachet of instant dried yeast
1/4 cup granulated sugar
1 1/4 teaspoons salt
3 large eggs & 1 egg yolk (don't throw away the left over white!)
4 tablespoons unsalted butter, melted
1/2 cup water, at room temperature
Method
In a bowl combine all of the dry ingredients and mix thoroughly.
In another bowl combine 2 of the eggs and the egg yolk, mix thoroughly with the water and the melted butter.
Gradually add the wet ingredients to the dry, stirring constantly. If the mixture becomes too sticky, add up to 1/4 cup of flour to even it out.
On a lightly floured surface, start to knead the dough until it the dough is smooth and elastic. Aim to knead the dough for about 5 minutes.
Shape the dough into a ball, place in a bowl and cover. Let the dough rise for 1.5-2 hours, at least until it has doubled in size. Meanwhile stir the left over egg white in a bowl and place in the fridge.
Once the dough has doubled in size, press on the dough and deflate, then allow to double in size again for 40-60 minutes.
Take the dough out of the bowl and roughly divide into 3 portions (one should be larger than the other two. I divide the dough into 4 then combine 2 of the portions).
You will repeat this next part of the recipe with all 3 portions: Take a portion and divide into 3 again. Roll the dough in your hands until you create a 12-16 inch sausage, repeat 3 times. Create a plait with the 3 sausages by pinching the dough together at the top, plaiting then pinching the bottom to seal. Place on tray.
Repeat this with the smaller portions of dough, then drape the smaller plaits over the larger one. This creates a more beautiful and visually interesting bread design.
Brush the bread with the egg white.
Bake at 180oc for 30-40 minutes until golden brown.
Gradually add the wet ingredients to the dry, stirring constantly. If the mixture becomes too sticky, add up to 1/4 cup of flour to even it out.
On a lightly floured surface, start to knead the dough until it the dough is smooth and elastic. Aim to knead the dough for about 5 minutes.
Shape the dough into a ball, place in a bowl and cover. Let the dough rise for 1.5-2 hours, at least until it has doubled in size. Meanwhile stir the left over egg white in a bowl and place in the fridge.
Once the dough has doubled in size, press on the dough and deflate, then allow to double in size again for 40-60 minutes.
Take the dough out of the bowl and roughly divide into 3 portions (one should be larger than the other two. I divide the dough into 4 then combine 2 of the portions).
You will repeat this next part of the recipe with all 3 portions: Take a portion and divide into 3 again. Roll the dough in your hands until you create a 12-16 inch sausage, repeat 3 times. Create a plait with the 3 sausages by pinching the dough together at the top, plaiting then pinching the bottom to seal. Place on tray.
Repeat this with the smaller portions of dough, then drape the smaller plaits over the larger one. This creates a more beautiful and visually interesting bread design.
Brush the bread with the egg white.
Bake at 180oc for 30-40 minutes until golden brown.
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