19 May 2013 / 4 Comments
RECIPE for 2 challah breads
250 ml tepid water
25 g fresh yeast or 8 g instant (I highly recommend fresh!), room temperature
5 egg yolks, room temperature
2 tbsp sunflower or rapeseed oil
4 tbsp sugar
550 g white bread flour
1 tsp salt
sesame or poppy seeds
1. In a large bowl, sprinkle yeast over barely warm water. Beat in sugar, oil,egg yolks, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
2. Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into six and roll into long strands about 1 1/2 inches in diameter. Pinch the ends of the six strands together firmly and braid a challah.Grease two baking trays and place finished braid on it. Cover with towel and let rise about half an hour.
3.Preheat oven to 180 C/Fan 160 C/Gas 4
4. Beat the remaining egg and brush a generous amount over each braid. Sprinkle with sesame or poppy seeds if desired.
5. Bake for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack before slicing.
I do recommend go on to YOU TUBE and look for some videos how to braid a challah.