Meals and Courses

Challah

prep Time 1½—2½ hours, depending on machine, plus shaping, proving and baking
Ingredients
  • 175 ml (6 fl oz) water
  • 2 eggs, beaten
  • 50 g (2 oz) unsalted butter, melted
  • 3 tablespoons clear honey
  • 1 teaspoon salt
  • 500 g (1 lb) strong white bread flour
  • 1¼ teaspoons fast-action dried yeast
  • 1 egg yolk, to glaze
  • 2 teaspoons poppy seeds, for sprinkling
Directions

Lift the bread pan out of the machine and fit the blade. Put the dough ingredients in the pan, following the order specified in the manual.

Fit the pan into the machine and close the lid. Set to the dough programme.

At the end of the programme turn the dough out on to a floured surface. Shape it into a thick rope about 73 cm (29 inches) long. Coil up loosely and put it into a 20 cm (8 inch) greased springform tin. Cover loosely with oiled clingfilm and leave in a warm place for 45 minutes or until the dough reaches the top of the tin.

Mix the egg yolk with 1 tablespoon of water and brush the surface of the dough. Sprinkle with the poppy seeds and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 30 minutes until the bread is deep brown and sounds hollow when tapped with the fingertips. Check after 10 minutes and cover with foil if over-browning. Transfer to a wire rack to cool.

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