Challah Jewish Celebration
recipe for Challah – Jewish Celebration Bread - comes from
Colin Lindsay of BreadinFife
where you can take part in hands-on bread baking classes in
you can learn how to bake delicious breads in hands-on classes
with practical tips, plenty of opportunities to sample what
you bake as you go along and lots to take home to share with
hungry friends. There is no special equipment needed, just
a normal domestic oven and good flour.
"I went on the Essential Bread course
and came away with oatcakes, pitta bread, two different loaves
and a collection of bread rolls. I also came away with a lot
more knowledge about bread making. And I had an enjoyable
and social day. Colin is very welcoming and able to reassure
the most nervous bread maker. But the results were fantastic
and I will never buy oatcakes again!"
Brian M (www.tripadvisor.co.uk)
Getting ready to plait
to make one plaited loaf
250g strong white flour
5g dried yeast
70g warm water
1.5 eggs ie 75g (half an egg left to glaze the loaf before
30g butter at room temperature
10g poppy seeds to scatter on top after glazing with egg
everything together except the butter and poppy seed. Knead
until the gluten begins to develop then add the butter.
Keep on kneading until you have a supple and well developed
dough with plenty of stretch.
it in a covered bowl and leave it for at least an hour to
double in volume before knocking it back by gently punching
the gas out of it. Let it rise again for about an hour.
the dough into five equal pieces approximately 85g. Gently
roll each piece out, first with one hand then with both
moving from the centre of the dough to the outside. The
gluten will make the strand creep back and it will may take
two or three goes, with a minute or twos relaxation between
to get the strands stretched to the 30 cm (12) or
so required to fit the baking tray.
a dab of water to glue the strands together at one end then
dust the strands with a little flour to stop them sticking
to each other. Plait using the diagram below. Numbers refer
to the position of the strands where they are at any given
moment, counting 1 as being the left-most strand. In other
words, the numbers of the strands do not travel with them
as plaiting proceeds. The sequence is:
over 3, 5 over 2, 1 over 3
your plait on a baking tray and brush it twice with beaten
egg, then sprinkle with poppy seeds. The proof in shape
will take about 40 minutes. Bake at 190ºC for about
45 minutes. Watch that it doesnt darken too much and
cover it with paper if it needs protection.
Makes 1 loaf
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