Challah is a Jewish braided loaf bread, typically eaten on special occasions. It contains egg so have very rich flavours. The braiding is very unique and makes the bread looks beautiful. You can enjoy it as it is, slightly toasted with butter or once it becomes a bit hard, I suggest you enjoy it as a French toast!

INGREDIENTS for 1 loaf (app. 30cm)

• 250g Bread Flour
• 30g (3 tbsp) Sugar
• 4g (1/2 tsp) Salt
• 4g (1+ tsp) Dry Yeast
• 30ml Olive Oil
• 120ml Lukewarm Water (around 35°C/95°F)
• 45g Beaten Egg (1 Egg is around 50g so keep the remaining amount, mix with 1 tbsp of water for the Egg wash)

INSTRUCTIONS

• Prepare the bread dough with above ingredients following the “Basic Bread” https://crew-explorer.com/basic-bread-baking-guide/ instructions until dividing the dough into 5 equal size balls
• Spray bit of water and cover with plastic wrap and let them rest around 15 min
• After Resting the dough, place the seam side up and press with your hand to make a round shape
• Then form the dough into long (20-30cm) rope shape making sure the seam is closed tightly

• Braid 5 rope shaped doughs as the below video

*You can find various braiding technique videos on internet from 2-8 strands  

• Place the braided dough on the Loaf Pan
• Brush the surface with the Egg wash
• Cover with big container, then Proof the dough until they become about twice the size (Around 30-40 min)  

• Preheat the oven to 180°C (356°F) around 10 min before the Proofing is finished
• Brush the surface again with the Egg wash

• Place the Baking tray into the oven and bake for 20 min
• After the bread is ready, cool the bread on the cooling rack

Please enjoy! Que aproveche!

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