Challah Bread

Ingredients for Challah Bread

• 3 tablespoons active dry yeast

• 90g plus 1 1/2 tablespoons sugar

• 1250g plain flour plus more for dusting

• 180ml vegetable oil

• 1 tablespoon salt

• 2 eggs (1 whole, 1 separated)

• nonstick cooking spray

In a small bowl, dissolve yeast and 1 1/2 tablespoons sugar in 475ml warm water (110°). Cover and set aside for 10 minutes or until bubbles form. In the bowl of a stand mixer fitted with dough hook, combine flour, remaining 180ml sugar, oil, salt, 1 whole egg, and 1 egg white. Mix on very low speed.

With mixer running, slowly add 120ml warm water and continue to knead for 5 minutes.

The dough should feel soft and not too sticky. Transfer dough to an oiled bowl, cover with a towel, and allow to rest in a warm place for 1 hour or until it has doubled in size. Punch down the dough, cover it, and let it rise again in a warm place for 30 minutes.

Coat two 8" cast-iron skillets with nonstick cooking spray.

Turn dough out onto a lightly floured surface and divide into 8 equal balls. Roll each ball into a strand about 12" long. Weave 2 horizontal and 2 vertical strands to form a hashtag. Braid strands, moving right to left, always taking the strand underneath and crossing it over the next strand until a circle has formed. Repeat to form second challah.

Tuck remaining ends under, and place each challah in one of the prepared cast-iron pans.

In a small bowl, beat together remaining egg yolk and 1 teaspoon water; brush top of each challah with egg wash.

Set pans in a warm place; allow dough to rise, uncovered, for 1 hour or until doubled in size. Preheat oven to 350°.

Bake for 35-40 minutes, until golden brown. Let cool before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.