A three-strand braided loaf, this easy challah bread is light, soft and fluffy, with a golden brown crust. Ideal for sharing at any gathering.
Prep time: 30 mins
Proofing time: approx 2 hours
Bake time: 25 mins
Total time: approx 3 hours
500g Risen Mighty White Bread Flour
240g lukewarm water
40g/2 heaped tbs honey
50g vegetable oil
2 eggs, beaten (one for brushing)
6g instant yeast, one packet
1 tbs sesame seeds
Dissolve the yeast in water and whisk in honey, oil and one beaten egg. The mixture should start to bubble
In a large mixing bowl, mix the flour and salt together.
Add the yeast mixture to the flour mixture and mix well until fully combined, scraping down the sides of the bowl.
Knead the dough on a clean surface for 5 - 7 minutes until it is smoother and easy to handle. Then transfer it back into an oiled bowl and cover with a tea towel or clingfilm.
Let it rise at room temperature until doubled in size which should take an hour.
Punch down on the dough to deflate it completely and roll it into a log. Divide the log into 6 equal pieces and roll each piece into a long rope, about 1-inch thick. (This recipe is for making two 3-strand braided challah).
Place three ropes side by side on a lightly floured surface and pinch them together at the top. Braid the strands by alternating the right strand over the middle strand and the left strand over the middle strand. Continue the pattern until the end and pinch together to seal.
Repeat the same steps with the second challah. Place each on a baking sheet lined with parchment paper and cover for second rise. This should take anywhere between 45 minutes and 1 hour; the dough should almost double in size again.
Preheat oven to 175C.