Dinner

Challah

Name: Challah
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Cuisine: Polish
Ingredients: 500g strong white bread flour; 70g caster sugar; 10g yeast; 2 eggs, beaten; 70 ml sunflower oil; 1 tablespoon poppy seeds; lukewarm water, lukewarm, a couple tablespoons; 2 tsp fine salt, fine; 200ml lukewarm water, lukewarm

A golden, braided yeast bread with a soft crumb, finished with beaten egg and poppy seeds.

3 hr
230 kcal
Vegetarian
Polish
Bread

Mellowpan tip: Makes 10 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 10 servings

Steps

Step 1:
Combine the yeast, a pinch of the sugar, and a couple tablespoons of lukewarm water in a small bowl.
Step 2:
Stir to dissolve the yeast, then leave for 10 minutes until foamy.
10 min
Step 3:
Meanwhile, combine the flour, remaining sugar, and fine salt in a large bowl.
Step 4:
Make a well in the centre, then add half the beaten egg, the yeast mixture, and the oil.
Step 5:
Pour in the lukewarm water and stir with a spoon, then mix using one hand to bring the dough together.
Step 6:
If there are many very dry bits, gradually add a little water just to bring the dough together; it should be moist but not soggy or sticky.
Step 7:
Turn the dough out onto a lightly floured surface and knead with both hands for 10 minutes until smooth and slightly springy.
10 min
Step 8:
If the dough becomes very sticky, add as little flour as possible. Stretch the sides down and pull them together to form a ball.
Step 9:
Lightly oil a bowl, roll the dough ball in the bowl to coat it, cover with a clean tea towel, and leave in a warm place for 1 hour, or until doubled in size.
1 h
Step 10:
Line a baking sheet with baking parchment. Divide the dough into three equal pieces and roll each into a tapered sausage shape about 25cm long.
Step 11:
Lay the pieces parallel with a couple of centimetres between them, bring them together at the top, and plait them down the length, tucking in the ends.
Step 12:
Transfer the loaf to the prepared baking sheet, loosely cover with a clean tea towel, and leave to rise for about 40 minutes until puffy and billowy.
40 min
Step 13:
Heat the oven to 200C/180C fan/gas 6. Brush the remaining beaten egg over the challah and sprinkle with poppy seeds.
Step 14:
Bake on a middle shelf for 25–30 minutes, until golden brown underneath and hollow-sounding when tapped. Check after about 15 minutes and cover with foil if the top is getting too dark.
25–30 min
Step 15:
Cool on a wire rack, then serve.