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Challah Recipe



This delicious sweetend bread is absolutley wonderfuil to make and you can impress your family and friends when it comes to the table to share! The recipe includes timings in a dough mixer, which will save you about 10 minutes in kneading time. This is a simple recipe but the braiding (Plaiting) can take some practice. But once you have done it, the results will look fantastic.


Ingredients


300g Strong white bread flour

50g sugar

1tsp salt

7g dried yeast

1 small egg

50ml Sunflower oil

100ml Tepid water

1 egg white separated with tspn water. Egg wash – to brush over








Method


Mix well until combined and knead until soft and smooth. About ten – fifteen minutes. If you would rather use a mixer, set the speed to low to mix and then move up to 2-3 to knead. For about 4 minutes.


Cover the dough in a lightly oiled bowl.

Leave to prove for 1.5 hours (Shorter if needed) or overnight in the fridge.


Pre heat oven to 180 degrees Celsius.


Split the dough into five (Roughly 115g ea)

Roll each piece into a rope 25 cm long

Place each rope alongside each other, leaving a small gap in between and join together at the tip, by pinching the dough.


The plait


Split your five strands into one group of three and one pair.

Then taking the top strand (furthest away from you) from the group of three, cross over to join the two strands, place at the bottom of the pair.

Repeat this action until you are at the bottom of your plait.


Tuck the end of the dough under to tighten.

Place on a lined baking tray and egg wash.


Bake in a hot oven for 25-30 mins. Or until dark golden brown in colour.

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