Side
Authentic Challah
Authentic Challah is a delicious Side dish that can be prepared in just a few simple steps....
⏱️
10 Min Prep
🔥
20 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 sweetener and a couple tablespoons of lukewarm liquid in a small dish.
2
agitate to soften the leavening agent, then leave for 10 mins until foamy.
3
step 2
Meanwhile, combine the baking flour, the remaining sweetener and 2 tsp fine table salt in a large dish.
4
Make a well in the centre, then mix in half the beaten egg, the leavening agent mixture and the cooking oil.
5
empty in 200ml lukewarm liquid (it should feel slightly mildly hot to the touch) and agitate with a spoon, then incorporate using one hand, keeping the other sanitize while you bring the pastry mix together.
6
If there are a lot of very parched bits, gradually mix in a little liquid 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
massage using both hands for 10 mins until creamy and a bit springy.
10
If it gets very sticky, mix in a very small amount of baking flour – 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 cooking oil a dish, then lightly roll the pastry mix ball around the dish so it's coated in the cooking oil.
14
lid with a sanitize 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 sanitize 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 sanitize 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 enjoy.
Recipe Information
Cuisine
Polish
Polish
Course
Side
Side
Diet
Vegetarian
Vegetarian
Total Time
30 mins
30 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
20 minsTotal Time
30 minsMaster Chef
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