Four Strands Challah
Soft, rich, and beautifully golden, finished with a glossy honey-egg wash and a scattering of sesame seeds, this four-braid challah with it's delicate sweetens and tender crumb, makes a perfect comforting loaf.
Ingredients
Ingredients:
- 300 gram strong flour
- 300 gram plain flour
- 7 gram dry yeast
- 1¼ cup lukewarm water
- ½ cup vegetable oil
- 1 large egg
- 2 tbsp light brown sugar
- 2 tbsp honey
- 1 tsp salt
Instructions
- In a small bowl or measuring jug, dissolvethe honey in 1 cup of lukewarm water. Sprinkle over the yeast and whiskuntil fully dissolved. Leave in a warm place for 5 minutes, or untilfrothy and activated.
- In a large mixing bowl, mix together the flours,the sugar, and the salt.
- Create a well in the centre of the flour mix, andpour the wet ingredients (eggs, oil, and the activated yeast mixture) intoit.
- Gently mix with a wooden spoon until a soft, shaggydough begins to form.
- Gradually add the remaining water as needed,kneading until the dough becomes soft, smooth, and elastic. Take care not tooverhydrate the dough.
- Transfer the dough to a lightly floured worksurface and knead gently by hand. Fold and press the dough until it comestogether into a smooth ball. Lightly dust the surface with flour if needed andcontinue folding the dough over itself a few times until it is supple andsmooth.
- Place the dough in a lightly oiled bowl and brush alittle oil over the surface to prevent it from drying out.
- Cover with a clean cloth and leave to proof in awarm place for 1½–2 hours, or until doubled in size.
- Once risen, gently knock back the dough andtransfer it to a lightly floured surface.
- Divide the dough into eight equal portions. Lightlyknead and shape each piece into a short, thick bun like shape. Cover looselywith a clean cloth and leave to rest for five minutes to allow the dough torelax before shaping.
- Roll each bun into an even strand, then braid fourstrands together to form each challah loaf (this dough will give two loaves).Tuck the ends neatly underneath to create a tidy finish.
- Leave the braided challahs to proof for a further45 minutes, or until lightly puffed and airy.
- Generously brush each loaf with honey-egg wash andsprinkle with sesame seeds.
- Bake in a preheated oven at 200°C (180°C fan) / GasMark 6 / 400°F for 25–30 minutes, until deeply golden with a beautifully glossycrust.
For a step-by-step guide to braiding a four-strandchallah, see How to Braid a Four-Strand Challah.