Challah

In a large mixing bowl, whisk together the bread flour, remaining sugar, and fine salt. Create a well in the center and add half of the beaten eggs, the yeast mixture, and the oil.

Ingredients

15 mL of Active Dry Yeast

120 mL of Sugar

950 mL of Bread Flour

5 mL of Salt

2 pieces of Beaten Eggs

Equipment

Mixing Bowl

Whisk

Bowl

Gradually pour in the remaining warm water while stirring with a spoon, then use your hand to bring the dough together into a moist, cohesive mass.

Ingredients

240 mL of Warm Water

Equipment

Wooden Spoon

Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Use a dough scraper if the dough sticks to the surface.

Ingredients

60 mL of Bread Flour

Equipment

Dough Scraper

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.

Ingredients

240 mL of Warm Water

Equipment

Mixing Bowl

Kitchen Towels

Bowl

Divide the dough into three equal pieces and roll each into a 25cm long rope. Braid the ropes together, tucking the ends securely.

Equipment

Rolling Pin

Transfer the braided loaf to a baking sheet lined with parchment paper, cover loosely with a towel, and let rise for 40 minutes.

Equipment

Baking Sheet

Parchment Paper

Kitchen Towels

Preheat the oven to 200°C. Brush the loaf with the remaining beaten egg and sprinkle with poppy seeds or sesame seeds.

Ingredients

1 piece of Beaten Eggs

5 mL of Poppy Seeds

5 mL of Sesame Seeds

Equipment

Oven

Pastry Brush

Bake for 25-30 minutes until golden brown and hollow-sounding when tapped. Cover with aluminum foil if the top browns too quickly.

Equipment

Oven

Aluminum Foil

Cool the loaf on a wire rack before serving.

Equipment

Wire Rack