Challah Bread
This soft Jewish bread is an egg-enriched loaf traditionally braided and easy to make.
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Ingredients:
170ml Water (room temperature)
1tbsp Dry Instant Yeast
500g Lamb Brand All Purpose Flour
1tsp Salt
50g Maltese Honey
2 Eggs
60ml Vegetable Oil
30g Lamb Brand Poppy Seeds
30g Lamb Brand Sesame Seeds
Directions:
Place the water in a large bowl and stir in the honey.
Add the yeast, salt, eggs and oil and give it a mix.
Start adding some of the flour until it gets creamy, then continue until you use all the flour.
You can use a wooden spoon and hands for this process, alternatively use a food mixer.
Once the dough is formed, knead it for 10 minutes.
It might feel a bit sticky at first but don’t add more flour. Continue kneading until it comes together nicely. Sometimes measurements might vary, so if it’s overly moist or dry, adjust with a teaspoon of flour or water. You will feel it when the consistency is right.
After kneading, lightly oil a large bowl and place the dough inside.
Cover with cling film and let it rise for 2 and a half hours. It should double in size.
Deflate the dough and divide it into 6 parts.
Shape them into a ball.
Let them rest under a kitchen towel for 10 minutes.
To combine the braid, flatten each piece and roll it into a long cylinder.
You can make a single braid or a double. If single, you have enough for two loaves.
Pass one dough roll through the sesame, and the other one through the poppy seeds.
Place them on each side of the plain dough cylinder and attach them together at the top.
Then start building the braid folding one on the other.
Place on a baking tray lined with a baking tray.
Cover with some plastic wrap and let it rise for about half an hour.
Bake in a preheated 180°c oven for about 25minutes or until is nice and golden.
