Homemade Challah

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 160c.

Step 2

Mix 3 cups warm water with dry yeast/ fresh yeast cubes and 1 tablespoon sugar. (I usually use two cups of the water now and then add another 1/2 to 3/4 cup when adding the yeast mixture into the dough to ensure it’s not too sticky).

Step 3

Leave in a bowl sitting on the open door of the oven. Let it sit for 5-10 minutes until frothy and bubbling.

Step 4

Mix the 1.5 kg bag of flour with 1.5 cups sugar and 2 tablespoons salt.

Step 5

Make a well in the middle and pour in 3 eggs, 1.5 cups oil and the yeast mixture.

Step 6

Mix in a dough machine for a good 5-6 minutes or by hand.

Step 7

Transfer dough into a big bowl and cover with a damp tea towel. Leave to rise for 1.5 hours (if using fresh yeast) or about 4 hours (if using dry active yeast).

Step 8

Prepare the babka crumb topping by mixing the flour, sugar and margarine in a bowl with your fingers until it becomes coarse crumbs. Don’t overwork the mixture. (you can freeze any extras in a ziploc bag).

Step 9

Once challah has risen, take challah (without a Bracha) and then plait. Leave to rise again another 30-45 mins once braided.

Step 10

Brush challah with a beaten egg and sprinkle with seeds, babka crumbs or toppings of your choice.

Step 11

Bake in a preheated oven at 180c for 25 minutes.