Traditional Challah (Braided Egg Bread)

Ingredients

White flour………………3 cup

Water……………...………1/3 cup (warm)
Yeast…………...………….7 g (2 tea spoons)
Sugar…………………..….3 table spoon
Eggs………………………..4
Poppy seeds………….…2 table spoon
Oil………..…………………1/3 cup
Salt…………………………½ tea spoon

Method

• Mix the warm water and 1 table spoon of sugar in a large mixing bowl.
• Add the yeast to the mixture (do not mix). Keep it aside for 15 min.
• Add in the 3 eggs, remaining sugar, salt and ¾ of the oil. Mix well.
• Now add the flour 1 cup at a time and make a soft dough ball.
• Knead the dough for 2-3 min.
• Apply the remaining oil on the dough ball.
• Place the dough in a well-oiled bowl and cover with a moist cloth.
• Place the bowl in a warm place.
• Once the dough has doubled in size (2 hours), punch it and knead for 1 min.
• Divide it into 5 equal parts.
• Sprinkle some flour on the work place and roll each part into a 1 foot long roll.
• Place the 5 roll side by side and make braid with them.
• Secure the two ends of the braid by tucking it in at the bottom.
• Place the braid on the well-greased baking tray.
• Cover with a cloth and keep it aside in a warm place to rise for 1 hour.
• Beat the fourth egg in a bowl and apply the egg on braided bread dough with a baking brush.
• Sprinkle the poppy seeds on the egg coating.
• Pre heat the oven on convection mode at 175°C.
• Place the raised braided bread in the pre heated oven and bake for 15-20 min.
• Check if the challah is cooked by tapping the base of the bread. If it sounds hollow challah is ready.
• Cool the challah for about 30 min before serving.

Makes: 1 loaf