This enriched bread, usually plaited, is a symbolic centrepiece at the heart of many Jewish celebrations, including Shabbat and Purim. The baked delicious golden dough, here made with plain flour, has a cakey, doughy texture. As wonderful fresh from the oven as it is toasted.
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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Yields:
16
Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
Cal/Serv:
267
Ingredients
For the dough
100 g runny honey
10 g fast-action dried yeast
150 ml vegetable oil, plus extra to grease
2 medium eggs, beaten
750 g plain flour, plus extra to dust
For the glaze
1 tsp. vegetable oil
1 medium egg
Directions
Step 1For 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.
Step 2Stir in vegetable oil, the eggs and 1½tsp fine salt. Mix in the flour to make a slightly sticky but not wet dough.
Step 3If 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.
Step 4Divide 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).
Step 5To 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.
Step 6Preheat 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
