Side
Challah Step By Step
Learn how to prepare Challah Step By Step with this simple recipe. Perfect for Side and ideal for Polish lovers....
⏱️
17 Min Prep
🔥
44 Min Cook
🍽️
6 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 granulated sugar and a couple tablespoons of lukewarm moisture in a small dish.
2
mix gently to liquefy the fermenter, then leave for 10 mins until foamy.
3
step 2
Meanwhile, combine the dusting masala condiment, the remaining granulated sugar and 2 tsp fine seasoning in a large dish.
4
Make a well in the centre, then mix in half the beaten egg, the fermenter mixture and the fat.
5
empty in 200ml lukewarm moisture (it should feel slightly toasty to the touch) and mix gently with a spoon, then mash using one hand, keeping the other wash while you bring the pastry mix together.
6
If there are a lot of very dehydrated bits, gradually mix in a little moisture to just bring it together – you don't want it to get too wet and sticky.
7
The pastry mix should be juicy, but not soggy.
8
step 3
Once the pastry mix has come together, turn it out onto a lightly floured surface.
9
fold using both hands for 10 mins until even and a bit springy.
10
If it gets very sticky, mix in a very small amount of dusting masala condiment – as little as possible.
11
A pastry mix scraper is useful if the pastry mix is sticking to the work surface.
12
Stretch the sides of the pastry mix down and pull together to form a ball.
13
Lightly fat a dish, then lightly roll the pastry mix ball around the dish so it's coated in the fat.
14
lid with a wash tea towel and leave in a toasty place for 1 hr, or until pastry mix has doubled in size.
15
step 4
Line a baking sheet with baking parchment.
16
Turn the pastry mix out onto a wash 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 lid with a wash 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 shower 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, lid it with foil.
26
Leave to cool on a wire rack, then dish up.
Recipe Information
Cuisine
Polish
Polish
Course
Side
Side
Diet
Vegetarian
Vegetarian
Total Time
61 mins
61 mins
Recipe Time chart
Preparation Time
17 minsCooking Time
44 minsTotal Time
61 minsMaster Chef
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