Recipe | Bread
Challah

I wanted to try a fluffy white bread and picked Challah because Galit has a fondness for it.

200 ml water
2 teaspoons active dried yeast

  • Sprinkle the yeast into the water in a small bowl.
  • Leave for 5 minutes.
  • Stir to dissolve.

500 grams strong white flour
1 teaspoon salt

  • Mix together in a large bowl.
  • Make a well in the centre and pour in the yeasted water.
  • Using a wooden spoon draw enough flour into the water to make a soft paste.
  • Cover and leave to "sponge" until frothy and risen (about 20 minutes).

2 medium eggs, beaten
2 teaspoons runny honey
65 mls oil (or 55 grams melted butter )

  • Add to the flour well.
  • Mix altogether to form a soft dough.
  • Turn dough onto lightly floured surface.
  • Knead until smooth, shiny, and elastic (about 10 minutes).
  • Put the dough in an oiled bowl, turning to coat the dough.
  • Cover and leave to rise until doubled in size (about 2 hours, or up to 24 hours if in the fridge).
  • Knock back.
  • Rest for 10 minutes.
  • Shape into a plait:
    • Divide into 3 equal pieces.
    • Roll each piece into a 40 cm long rope.
    • Tapir the ends of each rope.
    • Plait the ropes.
  • Or shape into a spiral:
    • Roll into 50 cm long rope.
    • Coil into a snail.
    • Tuck the end under.
  • Place on a oiled baking sheet.
  • Cover and prove unitl doubled in size (about 45-60 minutes).

egg glaze (1 egg yolk beaten with 1 tablespoon of water)
2 teaspoons poppy seeds
[Optional] fine ground Instant coffee

  • Brush with the egg glaze and sprinkle with poppy seeds.
  • Bake in the preheated oven at 180° C until richly golden and hollow sounding (about 45 minutes).
  • Cool on a wire rack.