- 675g strong bread flour
- 300ml warm water
- 7g easy blend yeast
- 50g caster sugar
- 1.5 teaspoons salt
- 3 tablespoons oil
- 2 large eggs, plus 1 egg for the glaze
1. Place all ingredients in a bowl except for the water. Mix on a medium speed and slowly add the water until a dough forms. You may not need all the water. Knead on a medium high speed until the dough becomes soft and elastic. It should spring back
2. Move the dough to a greased bowl and place in the fridge (otherwise the dough won’t come out right) to prove overnight. Bring the dough out three to four hours before you use it to bring it back to room temperature. Knock the dough back, adding flour to keep it from sticking.
3. Preheat the oven to 200°C.
4. If you are making 1 large challah: Split into 3; If you are making 2 medium challahs: Split into half, then each half into three; If you are making 3 small challahs: Split into 3 then each third into three.
5. Plait the challahs, then place on baking trays lined with greaseproof paper and prove for 30 minutes or until doubled in size.
6. Glaze with an egg, then bake for 15 to 18 minutes. Halfway through, when the challah starts going golden, take it out the oven and glaze again to make it more golden and shinier, then return to the oven for the remaining time.
7. Check if the challah is fully baked by tapping the base – it should sound hollow. Shabbat Shalom!