Challah

Side · Polish classic.

Ingredients

• 500g Strong white bread flour
• 70g Caster Sugar
• 10g Yeast
• 2 Beaten Egg
• 70 ml Sunflower Oil
• 1 tablespoon Poppy Seeds

Method

1. Continue cooking — Combine the yeast, a pinch of the sugar and a couple tablespoons of lukewarm water in a small bowl.
2. Stir — Stir to dissolve the yeast, then leave for 10 mins until foamy.
3. Continue cooking — Meanwhile, combine the flour, the remaining sugar and 2 tsp fine salt in a large bowl.
4. Mix together — Make a well in the centre, then add half the beaten egg, the yeast mixture and the oil.
5. Mix together — Pour in 200ml lukewarm water (it should feel slightly warm to the touch) and stir with a spoon, then mix using one hand, keeping the other clean while you bring the dough together.
6. Add ingredients — If there are a lot of very dry bits, gradually add a little water to just bring it together – you don't want it to get too wet and sticky.
7. Continue cooking — The dough should be moist, but not soggy. Once the dough has come together, turn it out onto a lightly floured surface.
8. Knead — Knead using both hands for 10 mins until smooth and a bit springy.
9. Add ingredients — If it gets very sticky, add a very small amount of flour – as little as possible.
10. Continue cooking — A dough scraper is useful if the dough is sticking to the work surface.
11. Continue cooking — Stretch the sides of the dough down and pull together to form a ball.
12. Roll out — Lightly oil a bowl, then lightly roll the dough ball around the bowl so it's coated in the oil.

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