This month’s Fresh From The Oven challenge was hosted by Dom at Belleau Kitchen. He decided we should make Challah, a traditional Jewish bread served at Sabbath. The recipe below is adapted by Dom from his mother’s recipe. I found the bread very easy and quick to make. I adapted the recipe slightly as I read somewhere that Challah’s can have currents in them for special occasions so I added a handful of currents in, with a small a sprinkling of flour over them to stop them sinking into the dough. It was a good addition and my colleagues at work loved it.
Many thanks to Dom for hosting this month’s challenge
Braided Challah Bread
(Recipe by Dom)
- 1 sachet easy blend dried yeast
- 1tsp clear honey
- 8fl oz lukewarm milk
- 50g melted butter
- 16oz plain flour
- 1 tsp salt
- 2 eggs lightly beaten – in separate bowls – one for the mix and one for glazing
- Poppy seed or sesame seeds (optional)
- Combine the yeast, honey, milk and butter, stir and leave for 15mins to dissolve
- In a large bowl, mix together the flour and salt. Make a well in the centre and add the yeast mixture and one of the beaten eggs. Stir to make a dough. (It will be very sticky and will definitely need extra flour for kneading)
- Knead till smooth and elastic (a good 15 mins) then transfer to a clean bowl, cover and leave to prove for 1 1/2 hours.
Grease a baking sheet. Knock back the dough and divide into 3 equal pieces. Roll to shape each piece into a long strip for plaiting.
- Lay 2 of the strips over the third to make a star shape and plait from the centre, tucking the ends under. Do this on the baking sheet, then cover with a tea towel and leave to rise for 30 mins.
- Brush with egg and bake in a hot oven at 190 for 35 – 40 mins or until golden and sounds hollow if you tap it.