Side
Easy Challah Recipe
Easy Challah Recipe is a delicious Side dish that can be prepared in just a few simple steps....
⏱️
9 Min Prep
🔥
35 Min Cook
🍽️
3 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 leavening agent, a pinch of the granulated sugar and a couple tablespoons of lukewarm liquid in a small container.
2
agitate to break down the leavening agent, then leave for 10 mins until foamy.
3
step 2
Meanwhile, combine the baking flour, the remaining granulated sugar and 2 tsp fine table salt in a large container.
4
Make a well in the centre, then toss in half the beaten egg, the leavening agent mixture and the cooking oil.
5
empty in 200ml lukewarm liquid (it should feel slightly toasty to the touch) and agitate with a spoon, then purée using one hand, keeping the other rinse while you bring the flour base together.
6
If there are a lot of very dehydrated bits, gradually toss in a little liquid to just bring it together – you don't want it to get too wet and sticky.
7
The flour base should be succulent, but not soggy.
8
step 3
Once the flour base has come together, turn it out onto a lightly floured surface.
9
shape using both hands for 10 mins until creamy and a bit springy.
10
If it gets very sticky, toss in a very small amount of baking flour – 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 cooking oil a container, then lightly roll the flour base ball around the container so it's coated in the cooking oil.
14
lid with a rinse 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 rinse 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 rinse tea towel.
21
Leave to rise until puffy and billowy, about 40 mins.
22
step 5
Meanwhile, bring to temperature 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 scatter with the poppy or sesame seeds, if using.
24
cook thoroughly 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 enjoy.
Recipe Information
Cuisine
Polish
Polish
Course
Side
Side
Diet
Vegetarian
Vegetarian
Total Time
44 mins
44 mins
Recipe Time chart
Preparation Time
9 minsCooking Time
35 minsTotal Time
44 minsMaster Chef
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