Special challah

Updated at: Thu, 16 May 2024 08:13:48 GMT

Step 1

Choose either metric or imperial measurements for accurate baking, try not to swap between them.

Step 2

Preparation

Step 3

1. Preheat your oven (if you plan to cook it the same day you make it) to around 170c Fan Oven.

Step 4

2. In a jug, put the water, yeast and large pinch of sugar and leave while you prepare the dry ingredients

Step 5

3. In a large bowl put all the dry ingredients (Inc rest of the sugar). Mix up to combine.

Step 6

4. Make a well in the centre and pour in the oil and mix it into well in the flour..

Step 7

5. Add the yeast mixture (should be frothy now) into the centre and incorporate all the flour.

Step 8

6. Bring the dough together and start to knead on to a lightly floured surface.

Step 9

7. Knead for around 8 minutes until the dough is smooth and when you press the middle it springs up without making a mark.

Step 10

8. You can freeze this or let it rise from 1⁄2 to 1hr or until it it’s doubled in size.

Step 11

9. When it’s doubled in size, knock the air out and knead it for a few minutes. The dough should be shiny and smooth.

Step 12

10. Plait the dough and let it rise until it doubles in size. Glaze the loaves with a beaten egg. Cook for 25-40 mins checking they are cooked by tapping a knife across the bottom, if it sounds hollow then it should be ready.

Step 13

11. Cool on a wire rack.

Step 14

Enjoy your challah

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