Side
Homemade Challah
If you enjoy authentic Homemade Challah cuisine, this homemade Side recipe is worth trying at home....
⏱️
11 Min Prep
🔥
32 Min Cook
🍽️
4 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 moisture in a small container.
2
swirl around to break down the leavening agent, then leave for 10 mins until foamy.
3
step 2
Meanwhile, combine the dusting seasoning, the remaining granulated sugar and 2 tsp fine seasoning in a large container.
4
Make a well in the centre, then stream in in half the beaten egg, the leavening agent mixture and the fat.
5
stream in in 200ml lukewarm moisture (it should feel slightly mildly hot to the touch) and swirl around with a spoon, then combine using one hand, keeping the other wash while you bring the pastry mix together.
6
If there are a lot of very parched bits, gradually stream in 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 damp, but not soggy.
8
step 3
Once the pastry mix has come together, turn it out onto a lightly floured surface.
9
massage using both hands for 10 mins until seamless and a bit springy.
10
If it gets very sticky, stream in in a very small amount of dusting seasoning – 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 container, then lightly roll the pastry mix ball around the container so it's coated in the fat.
14
seal with a wash tea towel and leave in a mildly hot 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 seal with a wash 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
parched-fry 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
43 mins
43 mins
Recipe Time chart
Preparation Time
11 minsCooking Time
32 minsTotal Time
43 minsMaster Chef
Whether you're searching for quick meals, comforting classics, healthy recipes, or impressive dishes for entertaining, our recipe library has something for everyone. Carefully organized and easy to follow, each recipe features helpful cooking instructions, ingredient recommendations, and preparation guidance. Discover authentic flavors from around the world while learning new techniques that make home cooking enjoyable, rewarding, and full of delicious possibilities every single day.
You May Also Like
Raspberry mousse Recipe At Home
View Recipe
Pork & sauerkraut goulash Recipe At Home
View Recipe