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Challah bread
Challah bread
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Total Time:
1 hour
Try our unique round challah, a perfect treat for Rosh Hashanah, a delightful twist on the traditional braided version.
Ingredients:
  • 750 g strong bread flour plus extra for dusting
  • 10 g fast-action dried yeast
  • 50 g caster sugar
  • 2 large free-range eggs
  • olive oil
  • 1 tablespoon sesame seeds
Instructions:
  • Combine dry ingredients in a large bowl with 1½ teaspoons sea salt, then create a well in the center. Beat eggs in a small bowl. Pour 1½ tablespoons of oil and 350ml water into the well along with most of the beaten egg (save some for later). Mix with a fork, then knead to form a smooth dough. Avoid adding excess flour. Allow the dough to rise in a covered oiled bowl for 1 hour until doubled. Divide dough into two balls, then cut one ball into 4 pieces. Roll each piece into a 60cm long sausage. Place two strands vertically and weave the other two horizontally. Braid by crossing strands and tucking ends to form a loaf. Repeat with the second ball. Let both loaves rise for 30 minutes. Preheat oven to 180°C/350°F/gas 4. Glaze challah with remaining egg, sprinkle sesame seeds, then bake for 40 minutes until golden, reapplying egg wash if needed.

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