CHALLAH BREAD

Ingredients

Serving size 2 loaves 

• 1kg Plain flour for the dough ~ separate out 500g in one bowl 
• 75g Plain flour kept separately 
• 560ml Warm water 
• 18g Dried yeast
• 170g Caster sugar ~ separate out 115g in one bowl 
• 1 1/2 Tablespoon of salt
• 2 Eggs, beaten 
• 1 Egg, beaten for glazing 
• 125ml vegetable oil 
• Poppy seeds or Sesame seeds

KITCHEN ESSENTIALS

• Scale
• Whisk
• Wooden Spoon
• 1 Large Bowl
• 6 Smaller Bowls
• Measuring Cup
• Tea Towel Scale 
• Scraper
• Baking Tray 
• Parchment Paper

TIMING

Approx. 5+ hours

• Prep 15 mins
• Rest 15 mins 
• Make 30 mins
• Rest 2-3 hours
• Make 30 mins
• Rest 30 mins - 1hour
• Cook 45 mins

PART 1 - PREP + REST

15 mins prep + 15 mins rest 

1. Put 500g of flour into a large bowl
2. Make a large well in the flour and add the warm water
3. Add the yeast and 115g of the sugar
4. Stir with your hands until combined
5. Set aside for 15 mins, or until the yeast is foamy

PART 2 - THE DOUGH

30 mins + 2-3 hours rest

1. Add the salt and remaining sugar to the well and mix
2. Wait another 5-10 mins for the mixture to foam again
3. Add the eggs and oil and mix with a wooden spoon 
4. Gradually incorporate the flour into the bowl 
5. Keep mixing with one hand as you add the flour with the other hand
6. Once all the ingredients are combined, continue to add the remaining 500g of flour to form the dough
7. The dough mixture will begin to form and feel sticky and watery
8. Keep adding the flour until you reach the right consistency 
9. Tip the dough onto a floured surface and knead for 10 mins until you have a smooth and slightly sticky dough
10. In order to get the dough just right, keep slowly adding in the 75g of flour left to the side, add a little more if necessary
11. Place in a large lightly greased bowl and cover with a tea towel
12. Set aside in a warm place in your kitchen
13. Leave to rise for 2-3 hours until the dough has doubled in size
14. Depending on the kitchen and the humidity in your area, we advise that you check on your dough after 2 hours and if it has not risen to double in size then let it rest for longer (about another hour)

PART 3 - THE MAKING    

30 mins + 30 mins rest

1. When the dough has risen, remove from bowl
2. Lightly flour your counter top
3. Divide the dough into two equal pieces - for two loaves 
4. Then divide each of these pieces in four and create four rectangle shapes.
5. Roll into 13" - 14” long tubes
6. Braid each loaf with the four tubes
7. Follow the diagram below for directions
8. Place the braided loaves on a slightly greased baking tray
9. Avoid over-greasing, as this will make the base of the bread too soft
10. Cover the braids loosely with a tea towel 
11. Let them rest for 30 mins up to1 hour

PART 4 - BAKE

45 mins 

1. Pre heat oven to 180 degrees Celsius
2. Remove tea towel and brush braid with the egg wash 
3. Sprinkle with Poppy seeds or Sesame seeds or both 
4. Place inside the oven at 180 degrees Celsius
5. Bake for 45 mins
6. Check on your bread at 30 mins, it should look golden
7. Remove from tray and allow to cool 

Recipe shared by a beautiful friend & adapted from Monday Morning Cooking Club "The Ultimate Challah Recipe"