Braided Challah Bread

This is only the second savoury bread recipe I have posted here on the blog and this is definitely the better looking one.  Challah bread looks so pretty with its braiding and seeded topping.   You want to eat it just because it looks so nice.     My other recipe is my everyday  bread that I just throw in the breadmaker so this was actually the first time I had made a proper loaf of bread by hand.  Yes, you heard that, when I made this a couple of weeks ago it was the first time I’d ever kneaded dough, left it to rise and knocked it back.  I love that phrase – to knock it back.   It sounds like the dough is getting overconfident and needs putting in its place, and that’s what it felt like too.

Challah Bread is a traditional Jewish bread that is eaten on the Sabbath and is supposed to represent the manna that fell from heaven when the Israelites were wandering in the desert.

I have to be honest, I would probably never have got around to making this if it hadn’t been for Fresh from the Oven.  Fresh from the Oven is an online baking community where members all make the same recipe each month.   I joined as I felt it would expand my baking skills and I’m really looking forward to future challenges.  This month the challenge was hosted by Dom at Belleau Kitchen.

Ingredients

1 sachet easy blend dried yeast

1tsp clear honey

250ml lukewarm milk

50g butter

450g plain flour

1 tsp salt

2 eggs lightly beaten – in separate bowls – one for the mix and one for glazing

Poppy seeds

How to make Braided Challah Bread

1. In a jug add the milk and butter.  Heat briefly in the microwave so the butter disolves and the milk is warm, but not hot.   Add the yeast and honey.   Stir and leave to dissolve for about 15 minutes.

2. Put the flour and salt in a large mixing bowl.   Make a well in the centre and add one beaten egg and the milk mixture.

3. Stir till it becomes like dough.  If it is too sticky add extra flour and then knead.   Keep adding a little extra flour to the work surface and your hands to stop it sticking.

4. After about 15 minutes put it into a clean bowl, cover and leave for about 1.5 hours.

5. Punch the dough to knock it back.   Divide into three pieces and roll each one into a long strip.

6. Make a star shape with the strips i.e. Put one strip on a baking tray (lined with baking parchment) and lay the other two over the top so it makes a star with 6 points.  Fold the ends around each other as if you are plaiting them. Cover with a tea towel and leave to rise for half an hour.

7. Brush with egg and sprinkle with poppy seeds.   Bake in the oven for about 35-40 minutes.