This challah bread is wonderfully pillowy and perfect for breakfast, afternoon tea or even toasted with berries and yoghurt for dessert!
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Cal/Serv:
267
Makes:
16
Prep Time:
0
hours
30
mins
Cook Time:
0
hours
40
mins
Total Time:
1
hour
10
mins
For the dough
g
fast-action dried yeast
ml
vegetable oil, plus extra to grease
g
plain flour, plus extra to dust
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- For the dough, measure the honey into a large mixing bowl (or the bowl of a freestanding mixer fitted with a dough hook) and stir in 275ml warm water, to dissolve. Stir in the yeast and set aside for 10min, until mixture is foaming.
- Stir in vegetable oil, the eggs and 1½tsp fine salt. Mix in the flour to make a slightly sticky but not wet dough.
- If kneading by hand, tip dough out on to a lightly floured surface and knead until smooth and elastic, about 10min. If using a freestanding mixer, knead for 5-8min. Return to a large greased bowl, if needed. Cover with greased clingfilm, oil-side down, and leave to rise in a warm place for 1½hr.
- Divide into 4 pieces (weigh for best results). Roll each piece into an even sausage, about 45cm long (dust surface lightly with flour if dough is sticky). Slightly taper both ends of each length. Arrange the lengths vertically in front of you and squeeze the ends furthest away from you together. Numbering the lengths from left to right 1-4, start by lifting length 4 tightly over the other lengths into position 1. Then lift the now length 2 into position 4 (going over length 3).
- To carry on plaiting: position 1 in between 2 and 3, then place 3 into position 1 (going over length 2). Then place 4 between positions 2 and 3 and move 2 to position 4 (going over length 3). Repeat this pattern until plaited. Squeeze the ends together and tuck just under the end of the plait. Transfer to a baking sheet lined with baking parchment and cover with greased clingfilm (oil-side down). Leave to rise in a warm place for 45min, until noticeably puffed.
- Preheat oven to 180°C (160°C fan) mark 5. To make the glaze, whisk together the oil and egg. Brush all over the loaf. Bake the challah for 30-40min, until deeply golden. Cool completely on a wire rack before slicing.
To store
Once cool, wrap well in baking parchment or foil and store at room temperature for up to 4 days.
GH Tip
This enriched bread makes for insanely good French toast.
Per slice:
- Calories: 267
- Protein: 6g
- Total fat: 9g
- Saturates: 1g
- Carbs: 41g
- Total sugars: 5g
- Fibre: 2g
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