He challenged us to make a traditional Jewish challah bread.
I was delighted as I really like the look of braided breads and Dom had very helpfully produced a series of step-by-step photos to show us how to do it.
This loaf was huge and, unfortunately, the edges burned a little by the time it was cooked through, however it tasted wonderful. Just how freshly baked loaf should taste. I served it as part of the buffet table at Adam's birthday party and it was eaten up very quickly - I should have made two!
I will definitely be making this bread more often. A very versatile loaf and easy to make. I particularly like braiding it! Next time I will go for a beautiful golden finish.
Here is Dom's recipe and his photos for how to do the braiding.
Braided Challah Bread
1 sachet easy blend dried yeast
1tsp clear honey
8fl oz lukewarm milk
50g melted butter
16oz plain flour
1 tsp salt
2 eggs lightly beaten - in separate bowls - one for the mix and one for glazing
Poppy seed or sesame seeds (optional)
Combine the yeast, honey, milk and butter, stir and leave for 15mins to dissolve
In a large bowl, mix together the flour and salt. Make a well in the centre and add the yeast mixture and one of the beaten eggs. Stir to make a dough. (It will be very sticky and will definitely need extra flour for kneading)
Knead till smooth and elastic (a good 15 mins) then transfer to a clean bowl, cover and leave to prove for 1 1/2 hours.
Grease a baking sheet. Knock back the dough and divide into 3 equal pieces. Roll to shape each piece into a long strip for plaiting.
Lay 2 of the strips over the third to make a star shape and plait from the centre, tucking the ends under. Do this on the baking sheet, then cover with a tea towel and leave to rise for 30 mins.
Brush with egg and bake in a hot oven at 190 for 35 - 40 mins or until golden and sounds hollow if you tap it.