Challah Bread
Home cooking
Roll the strands to similar lengths and thicknesses before braiding. Leave a little room between crossings so the braid can rise without losing its pattern.
- Servings (recipe yield)
- 2-4 servings
- Prep time
- 20 min
- Cook time
- 40 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 600ml ( 1 Pint ) warm water
- 1 tablespoon dry active baking yeast
- 7 tablespoons honey
- 1.5kg flour
- 3 eggs
- 1 tablespoon salt
- 1 tablespoon poppy seeds
- 4 tablespoons olive oil
Instructions
- Fill a large bowl with the water, and sprinkle with the yeast.
- Whisk together: honey, oil, 2 eggs, and salt. Add to bowl.
- Add flour to bowl in small amounts, beating/whisking after each addition.
- Once the mixtures becomes a viscous dough, begin kneading until smooth and elastic, and no longer sticky.
- Cover bowl with a damp cloth and let rise for 1-2 hours, or until dough has doubled in size.
- Sprinkle flour onto a chopping board, place the dough onto it and divide in half.
- Knead each half, adding flour as needed to keep the dough non-sticky.
- Divide each half into thirds and roll into a long snake about 4cm (1.5in) in girth.
- Pinch the ends of the each three snakes together firmly and plait them together, making two items of braided dough.
- Grease two baking trays or use baking paper, cover with dry cloth and let rise for one hour. Preheat oven to 190°C / Gas mark 5.
- Whisk an egg and brush onto each plait, sprinkle with seeds.
- Bake until bread has a hollow sound when tapped, cool on a rack for an hour before slicing.
Source: Public Domain Recipes · siggines · Recipe source · Public-domain source license