Challah bread

0
260
Challah bread

Makes 2 loaves


500g strong flour

10g salt

25g butter

7g dried yeast

2 eggs

200g warm water


  1. In a large bowl, sieve together the flour and salt. Use your fingers to rub in the butter, until the mixture resembles fine breadcrumbs.
  2. Add the remaining ingredients. Use a dough hook attachment and mix on a slow speed for five minutes. Increase the speed of the mixer and mix for eight minutes.
  3. Add the dough to a lightly greased bowl, cover with cling film and allow to prove in a warm place for 45 minutes or until doubled in size.
  4. Tip the proved dough onto a floured surface and knock back slightly. Place the dough back into the bowl, cover and allow to prove for a further 10 minutes.
  5. Pour the dough onto a lightly floured surface. Divide the dough into eight even pieces. Keep the dough covered with cling film as you are weighing.
  6. Roll each piece of dough into a long sausage shape. Start by rolling out a piece of dough to create a sausage shape, rolling the dough back and forth with both hands. Angle your hands while rolling so the centre is slightly thicker and the ends are tapered.
  7. Repeat this step for all your pieces of dough, keeping all of your dough covered throughout.
  8. To plait your bread, lay four strands of dough on your work surface leaving space between each strand. Pinch the top of the strands to stick them together. To do a four-strand plait:
  • Cross strand 4 over strand 2
  • Cross strand 1 over strand 3
  • Cross strand 2 over strand 3
  • Repeat until all of the dough is plaited.
  1. Place the dough on a lined baking tray, cover with cling film and allow to prove for 40-45 minutes.
  2. Preheat the oven to 200˚C/180˚C fan/ gas mark 6.
  3. Brush the loaf with beaten egg and bake for 25-30 minutes or until golden brown.

Per Serving 168kcals, 3g fat (1.3g saturated), 31.1g carbs (0.1g sugars), 5.7g protein, 1.4g fibre, 0.344g sodium

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