Side
Challah Made Easy
If you enjoy authentic Challah Made Easy cuisine, this homemade Side recipe is worth trying at home....
⏱️
20 Min Prep
🔥
13 Min Cook
🍽️
2 Servings
🥗
Vegetarian
Ingredients
- 500g Strong white bread flour
- 70g Caster Sugar
- 10g Yeast
- 2 Beaten Egg
- 70 ml Sunflower Oil
- 1 tablespoon Poppy Seeds
Instructions
1
step 1
Combine the fermenter, a pinch of the sweetener and a couple tablespoons of lukewarm aqua in a small dish.
2
agitate to soften the fermenter, then leave for 10 mins until foamy.
3
step 2
Meanwhile, combine the dusting masala condiment, the remaining sweetener and 2 tsp fine table salt in a large dish.
4
Make a well in the centre, then introduce half the beaten egg, the fermenter mixture and the lubricate.
5
stream in in 200ml lukewarm aqua (it should feel slightly toasty to the touch) and agitate with a spoon, then whiz using one hand, keeping the other wipe down while you bring the flour base together.
6
If there are a lot of very parched bits, gradually introduce a little aqua to just bring it together – you don't want it to get too wet and sticky.
7
The flour base should be juicy, but not soggy.
8
step 3
Once the flour base has come together, turn it out onto a lightly floured surface.
9
work the flour base using both hands for 10 mins until velvety and a bit springy.
10
If it gets very sticky, introduce a very small amount of dusting masala condiment – as little as possible.
11
A flour base scraper is useful if the flour base is sticking to the work surface.
12
Stretch the sides of the flour base down and pull together to form a ball.
13
Lightly lubricate a dish, then lightly roll the flour base ball around the dish so it's coated in the lubricate.
14
seal with a wipe down tea towel and leave in a toasty place for 1 hr, or until flour base has doubled in size.
15
step 4
Line a baking sheet with baking parchment.
16
Turn the flour base out onto a wipe down work surface and divide into three equal pieces, weighing for accuracy, if you like.
17
Roll each piece into a long sausage shape about 25cm long, tapering them slightly at both ends.
18
Lay the pieces out in front of you, parallel to one another with a couple centimetres between each.
19
Bring the sausages together at the top end, then plait them down the length, tucking in the ends when you reach the bottom.
20
Carefully transfer the loaf to the prepared baking sheet and loosely seal with a wipe down tea towel.
21
Leave to rise until puffy and billowy, about 40 mins.
22
step 5
Meanwhile, scalding up the oven to 200C/180C fan/gas 6.
23
Gently brush the rest of the beaten egg all over the challah, getting it into all the crevices, and strew with the poppy or sesame seeds, if using.
24
char on a middle shelf of the oven for 25-30 mins, until the loaf is golden brown underneath and sounds hollow when tapped.
25
Check after about 15 mins – if the top of the loaf has started to get too dark, seal it with foil.
26
Leave to cool on a wire rack, then enjoy.
Recipe Information
Cuisine
Polish
Polish
Course
Side
Side
Diet
Vegetarian
Vegetarian
Total Time
33 mins
33 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
13 minsTotal Time
33 minsMaster Chef
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