Challah Loaf Recipe

Recipe from B Bagel.

Ingredients:

• 1 kg strong white bread flour

• 40g dried yeast (or 60g fresh yeast)

• 60g granulated sugar

• 40g honey

• 20g salt

• 100ml vegetable oil

• 200g eggs (approximately 3 large eggs), plus 1 extra egg for your egg wash

• 350ml water at room temperature

• Your favourite topping (e.g. sesame or poppy seeds)

Method:

1. In a free-standing mixer fitted with a bread hook, mix the dry ingredients together (flour, yeast, sugar, salt).

2. Separately, mix the wet ingredients (honey, vegetable oil, eggs and water) and slowly add this to the dry.

3. Mix for around 13 minutes on a medium speed – the dough should be soft and still slightly hot once this time has passed.

4. Cover the dough and leave it to prove until it has doubled in size (this should take around one hour).

5. Once proved, divide the dough into six pieces. Roll each piece a long cylinder shape.

6. To shape the challah, take three of the rolled dough pieces and plate, gently tucking the ends underneath at each end. There are many ways to braid a challah, but in it’s simplest form it is just like plaiting long hair!

7. Carefully transfer to a baking tray lined with paper. Cover with cling film and leave to prove again until doubled in size (this should take around one hour) .

8. Heat your oven to 180°C

9. To make the egg wash, beat your extra egg until smooth. Brush the egg wash over the risen challah. Sprinkle with seeds, or leave plain if you prefer.

10. Bake in the pre-heated oven for around 35-40 minutes, until the challah is cooked and a deep golden colour.