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We¡¦ve had many requests for the recipe for this very tasty, and easy to make Jewish bread.
Challah is made from a rich dough made with egg and sometimes some added sugar. On Sabbath eve a family will have two plaited loaves of Challah on the table. For Shavuot and other festivals it is more traditional to have round loaves.
1 packet (1/3oz / 7g) easy bake yeast
8 fl oz (330 ml) warm water
4 oz (110 g) sugar
11/2 lbs (700 g) plain white flour.
4 oz (110 g) oil.
3 large eggs, beaten.
1 teaspoon. salt
1 beaten egg to glaze
poppy or sesame seeds
Sift 1lb of the flour and the salt into a large mixing bowl and mix in the dry yeast.
Dissolve the sugar in the water. Add to the flour and yeast, mixing thoroughly.
Add the oil and then the eggs mixing both into the dough.
Add the remaining flour and knead until the dough is soft and elastic (add extra flour if necessary).
Place the dough into a greased bowl and turn so that all sides are greased.
Cover with a towel and put aside for about two hours for the dough to double in size (dough will rise at room temperature and this gives a better result).
Punch down and knead a few times before shaping into plaits, rolls etc.
Cover loosely and let them rise at room temperature again for about half an hour.
Brush with the egg glaze and then sprinkle with poppy seeds.
Bake at 170 C (350 F, gas mark 4) until golden brown and cooked looking. (about 10-15 minutes).