Ingredients
- 2 Eggs
- 370g All Purpose Flour
- 120g Water
- 11g Active Dried Yeast
- 180g Bread Flour
- 110g Vegetable Oil
- 85g Honey
- 1 teaspoon Salt
- 1 Egg
- 1 teaspoon Water
- Sesame Seeds as needed
Challah Bread
Challah is a special traditional Jewish bread that is usually braided and served on Shabbat (Sabbath) and most Jewish Holidays. This recipe uses the warming function twice to prove the dough in the bowl, the dough then requires a final prove once shaped. We’ve topped it with sesame seeds or onion seeds, but you could use poppy seeds, or a mixture of seeds if you prefer
Tools
- Oven
- Parchment paper
- Cooling rack
- Plastic wrap
- Chef Patissier XL
- Baking tray - large
- Easywarm bowl
- Lightly floured surface
- Small bowl
Method
- Line a clean baking tray with parchment paper then set aside
- Attach Dough Tool
- Add all purpose flour, water and active dried yeast to the EasyWarm Bowl
- Mix with splashguard fitted - 5 min, Speed 2
- Prove with splashguard fitted - 1 hr, 2
- Then add bread flour, vegetable oil, honey, egg, salt and all purpose flour to the EasyWarm Bowl
- Mix with splashguard fitted - 10 min, Speed 1
- Prove with splashguard fitted - 1 hr, 2
- Transfer dough to lightly floured surface
- Divide into 2 equal pieces
- Divide each half into 4 equal pieces
- Shape each piece into a ball
- Shape each ball into a 30 cm long rope (12"), tapered at each end
- Cover half with kitchen towel then set aside
- Pinch 4 lengths of the remaining dough together at one end and braid into a loaf
- Pinch the ends together and tuck both ends of the braid under the loaf
- Transfer shaped dough to baking tray
- Repeat with the rest
- Cover loosely with plastic wrap
- Prove - 35 min
- Pre-heat oven - 180°C
- Remove the plastic wrap from the baking sheet
- Add egg and water to a clean small bowl
- Beat lightly until combined
- Brush the dough with the egg wash
- Sprinkle with sesame seeds
- Bake until golden brown - 30 min, 180°C
- Remove from oven
- Transfer onto cooling rack and let cool
- Serve warm