Side
How To Make Challah
This version of How To Make Challah is flavorful, easy to prepare and suitable for traditional Side configurations....
⏱️
17 Min Prep
🔥
31 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 sweetener and a couple tablespoons of lukewarm aqua in a small mixing bowl.
2
agitate to infuse the fermenter, then leave for 10 mins until foamy.
3
step 2
Meanwhile, combine the baking flour, the remaining sweetener and 2 tsp fine seasoning in a large mixing bowl.
4
Make a well in the centre, then stream in in half the beaten egg, the fermenter mixture and the fat.
5
stream in in 200ml lukewarm aqua (it should feel slightly toasty to the touch) and agitate with a spoon, then liquidize using one hand, keeping the other wash while you bring the flour base together.
6
If there are a lot of very dehydrated bits, gradually stream in in 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 damp, 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 creamy and a bit springy.
10
If it gets very sticky, stream in 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 fat a mixing bowl, then lightly roll the flour base ball around the mixing bowl so it's coated in the fat.
14
wrap with a wash 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 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 wrap with a wash tea towel.
21
Leave to rise until puffy and billowy, about 40 mins.
22
step 5
Meanwhile, toasty 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
bake 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, wrap it with foil.
26
Leave to cool on a wire rack, then offer.
Recipe Information
Cuisine
Polish
Polish
Course
Side
Side
Diet
Vegetarian
Vegetarian
Total Time
48 mins
48 mins
Recipe Time chart
Preparation Time
17 minsCooking Time
31 minsTotal Time
48 minsMaster Chef
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