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Challah

Challah

  • 1.660g strong white flour
  • 90 ml oil 
  • 2 eggs 
  • 180g sugar 
  • 35g dry yeast 
  • 750 -1000 ml water 
  • 30g salt 

Mix together dry ingredients.

Add the oil and eggs along with 3/4 of the water, add more water as needed.

Knead until smooth (about 8 minutes) let rest in an oiled bowl for about an hour covered, until doubled in size.

Cut into 120-150g pieces, roll out into long ropes, and plait.

Put on baking tray lined with paper, cover and let it rise again, about 30 minutes.

Brush with beaten egg, bake at 180 C for about 30 minutes until Challah is cooked through and when tapping on the bottom of the Challah sounds hollow.