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Challah recipe
Created by Charlie Brown
- Cuisine: Jewish
- Makes 2
This recipe was given to me by Rebbetzin Chanie Wolff at the Central Synagogue in Sydney.
Ingredients
55g (¼ cup) caster sugar7g sachet dried yeast
60ml (¼ cup) vegetable oil
2 eggs
500g (3⅓ cups) bread flour
Sesame seeds, to garnish
Preparation
Combine sugar, yeast and 250ml warm water in a bowl. Set aside in a warm place for 10 minutes or until mixture bubbles.Stir in oil, 1 egg, flour and 1 tbsp salt to form a dough. Knead on a floured surface until smooth and elastic. Place in an oiled bowl and set aside in a warm, draught-free place for 2 hours or until dough doubles in size.
Knead dough briefly, then form into a loaf. Set aside for 1 hour or until dough almost doubles in size. Preheat oven to 180°C.
Beat remaining egg, brush over dough and sprinkle over sesame seeds. Bake on a lined oven tray for 45 minutes or until golden. Allow to cool on a wire rack, before serving.
As seen in Feast magazine, Issue 7, pg108.
Photography by Mark Roper.
If you enjoyed this Challah recipe then browse more Jewish recipes, bread recipes, baking recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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