Challah

Step by step: Challah

• Step1

  Mix two eggs and four yolks with 300 ml (10 fl oz) of water.

• Step2

  Sift 900 grams (32 oz) into the mixer bowl. Add 1 tablespoon of salt, 80 grams (3 oz) of sugar and 10 grams (2 teaspoons) of instant dry yeast. Mixing on low speed, gradually add the eggs and water, and 70 grams (2.5 oz) of vegetable oil. Mix for another 5 minutes, until smooth but slightly firm.

• Step3

  Cover with plastic wrap and let rise until doubled in size. Gently spread the dough on to a working surface. Take one third of each side and fold it towards the center.

• Step4

  Return the dough to the bowl seam side down. Cover with plastic wrap and let rise for 2 hours.

• Step5

  Divide the dough into 10 pieces. Shape each into a round and allow to rest, covered with plastic wrap or a towel for 10 minutes.

• Step6

  Roll out the balls into 50 cm (20-inch) long strands. Keep the dough covered with a towel or plastic wrap. Visit our website for Brioche, Ciabatta, Pita, Uzbek bread and more recipes.

• Step7

  To make a three strand braid, Join the strands on, space them evenly. Cross the left strand over the middle one, then cross the right strand over the middle one. Continue until all the dough is used. Seam the edge and tuck under the challah.

• Step8

  You could also make a two strand braid: Place one strand on top of the other, creating a cross shape. Pick up both ends of the bottom piece and cross over the top piece. Continue until all the dough is used.

• Step9

  Transfer the loaves to a sheet tray lined with parchment paper, and cover with a towel. Proof for 1.5 – 2  hours at room temperature. Brush with an egg yolk, and sprinkle with sesame or poppy seeds.

• Step10

  Bake at 190°C (375°F) for 25-30 minutes, until golden brown. Cool completely on a rack and serve.