Easy challah
Makes 2 loaves
Medium
10 minutes, plus 1 hour’s proving time
25 minutesThis easy challah recipe comes to us from Jewish grandmother Charlotte Thurgood – a scientist and skilled baker. It’s what’s known as a ‘water challah’ – also called berches or wasser challah – a lighter, less dense version of the traditional bread, made without egg in the dough, which originated out of necessity during the Ashkenazi diaspora. Many still favour water challah for its incredibly tender, soft crumb. Charlotte does suggest brushing it with egg on the outside for shine, but you’ve run out of eggs, are vegan or have an egg allergy, this can be subbed for a maple syrup or milk
Ingredients
Method
- 1 kg cake flour
- 2 t salt
- 1 x 10 g packet active dried yeast
- ½ cup sunflower or olive oil
- 1½ cups warm water
- 1 free-range egg, beaten, for brushing
Method
Ingredients
1. Sift 600 g flour and the salt into the bowl of a stand mixer. Add the sugar and yeast and mix well.
2. Pour in the oil and water and knead using the dough hook attachment form a soft ball of dough. You may need to add the remaining flour if the dough seems too sticky. Rest the dough for a few minutes, then knead again, adding more flour until it looks smooth and malleable. Cover the dough with a clean, damp tea towel and leave to prove in a warm place until doubled in size – about 30–45 minutes.
3. Once the dough has risen, dust your work surface with flour and knead again by hand for 2 minutes.
4. Divide the dough in half to make 2 loaves, into smaller pieces for rolls, or make one large challah. Follow the video to make a round plaited challah for Rosh Hashanah. Another idea is to grease and line a round 23 cm baking tin, break off small handfuls of dough, roll into balls and pack into the baking tin, leaving space for the dough to rise. This will give you a lovely pull- apart round loaf.
5. Shape the dough to your preference and leave to prove again on a baking tray for about 20 minutes. Preheat the oven to 180°C. Brush the loaf with beaten egg or water and bake for 20–25 minutes or until golden and it sounds hollow when tapped underneath.
Videographer: Trevor McPherson
Photographer: Shavan Rahim
Food Assistant: Bianca Jones
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