• on March 19, 2007

Darlington Hebrew Congregation בית שלום

 This version of challah has been developed to suit dairy/parve occasions but can be easily adapted for those who eat meat by leaving out the milk powder, adding a beaten egg to the mix and reducing the water quantity to allow for the egg. I find the results vary every time I make bread including this recipe. I use cup measuring method as it saves time.
350ml warm water (or less if you use and egg-make up to 350ml liquid in total)
1itre of strong white bread flour
1 tsp salt
2 1/2 tbsps. sugar
2 1/2 tbsps. sunflower or corn  oil
4 tbsps. dried milk powder
 I sachet quick yeast
 a little beaten egg,  or warm water or warm milk  (dissolve 1 tsp sugar in whichever one you use) as glaze
poppy seeds to decorate.
 1.make your dough in usual way or in breadmaker on dough program and leave to rise 1 1/2 hrs or so
2.Divide dough into 2 bits and then each half into 3. (6 pieces) Roll each piece into a ‘snake’. Using 3 pieces plait to make 2 equal sized loaves securing the ends by pressing dough together. (tip push loaf back into shorter shape or can end up too long and thin)
3. Glaze with water, milk or egg to choice and add poppy seeds , leave to rise 30 mins in warm place.
4. bake at 200º for 30-35 mins
 (There are fancy ways of plaiting challah using lots of strands but I have never mastered it)

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