Fresh From The Oven 4 - Feb 2011 - Braided Challah Bread.

Dom from Belleau Kitchen hosted this month's Fresh From The Oven challenge.

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.

Recipe - 

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.