Braided Challah is a Jewish bread that traditionally doesn’t contain any dairy and is the choice loaf for breaking chabat (fasting period).
Makes 1 loaf
Prep time 40 minutes + 15 minutes rest time + 2 hours 15 minutes proof time
Bake time 15 minutes
300g bread flour
6g instant dry yeast
45g grapeseed oil, plus more for greasing 75g eggs
1 egg, beaten for egg wash
1 tbsp white sesame seeds
- Place all ingredients except egg wash and sesame seeds in the bowl of an electric mixer fitted with a dough hook.
- Knead on low speed until dough is elastic enough to stretch without breaking. To determine this, conduct a windowpane test: take a small piece of kneaded dough (about the size of a golf ball). Hold it between your thumbs and two index fingers then stretch it apart as widely and thinly as you can. If the dough stretches without breaking and forms a slightly translucent centre (the windowpane), the dough is ready.
- Transfer dough to a mixing bowl lightly greased with olive oil, cover loosely with cling wrap and proof for 11⁄2 hours.
- Divide dough into three equal balls of 170g each. Let rest for 15 minutes.
- Roll each ball to a rope approximately 30cm long. Set the ropes side by side and braid them (the way you would braid hair or yarn), and squeeze the ends together when complete.
- Proof for 45 minutes at 25°C. Brush evenly with egg wash and sprinkle with sesame seeds.
- Transfer to a deck oven and bake at 170°C for 15 minutes.