Over the festive period we have had quite a few requests for our xmas puddings to take home and more recently we have had a few requests for Challah Bread from our customers that are entertaining Jewish guests over the festive period. So before we confirmed that we were going to take these orders we decided to have a crack at making this festive bread ourselves
See below recipe courtesy of cookingbread.com.
- In a bowl combine the water, eggs, honey and oil together and whisk.
- Pour mixture into a bowl. Add in about two cups of the bread flour and the yeast and salt. Beat together till smooth.
- Allow to rest for 15 minutes uncovered. Then add the rest of the flour, half a cup at a time.
- Once the dough becomes firm enough to work with your hands. Pour out onto a flat surface and knead for 10 minute till the dough becomes soft and elastic.
- After the dough has been kneaded place into a greased bowl and turn dough over to lightly coat all sides. Cover and allow to rise till double in bulk. This will take an hour to an hour and a half. After dough has risen place onto a flat surface and cut into three equal parts. Roll out each piece of dough into a 15 inch rope. Now, connect the three pieces of dough at one end. Start to braid the dough starting from the right side.
- Once the dough has been braided pinch the ends and tuck them under the braid to make a braid.
- Take the egg whites that you have left over from the two egg yolks. Using a wire whisk beat the egg white till they become foamy.
- Using just the foam brush the Challah bread till all the dough has some of the egg wash. Set the remaining egg wash aside because you will need to do this again before baking. Cover the braid with plastic wrap and allow to rise till double in bulk about an hour to a hour and a half.
- After the dough has risen remove the plastic wrap and whisk the remaining egg wash again and brush the foam on the braid again. Place into a pre heated 200 degree oven for 20 minutes then rotate the bread and turn the heat down to 170 bake for another 15 to 20 minutes or until the loaf is browned. Cool on a wire rack.