Challah

Prep: 15 mins
Cook: 40 mins
Challah
This braided bread will impress any guests.

2 ¼ tsp dry yeast

250ml warm water

2 tbsp olive oil

Pinch salt

2 eggs

480g flour, plus extra for kneading

1 tbsp butter

Handful poppy seed

Preheat the oven to 190°C/ 375°F/ gas mark 5. Grease a baking tray.

In a large bowl, combine the yeast and water. Add in the oil and salt.

Beat 2 of the eggs together in a bowl. Pour into the water and oil mix. Whisk to combine.

Slowly add the flour, beating it into the ingredients.

The dough will thicken.

Use your fingers to knead it together.

Cover with a cloth or loose clingfilm and leave to rise. This should take about two hours.

Once it has risen, sprinkle a little flour on a clean surface and turn the dough out onto it.

Knead the dough for 5 minutes. Divide it into three sections. Roll each section into a long, fat strip.

Press the ends of the three sections together and plait the bread. Press the other ends together.

Put the braided bread onto the baking tray.

Coat the braid in the butter

Sprinkle the seeds on top if using

Bake in the oven for about 40 minutes. Cool on a rack wire rack for 60 minutes before slicing.

Serves
makes one

Preparation Time
15 minutes

Cooking Time
40 minutes

Main ingredients
Dairy, Flour, Eggs

Recipe Type
Bread, Breakfast

Level of Difficulty
Easy

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