Challah (Jewish egg-bread)

Traditional egg bread for the Jewish Sabbath. You can add sultanas to the dough just before shaping and then make the loaves into round plaits for Rosh Hashanah

Ingredients

• 600ml warm water
• 1 tablespoon dried active baking yeast
• 7 tablespoons honey
• 4 tablespoons vegetable oil
• 3 eggs
• 1 tablespoon salt
• 1 kg plain flour
• 1 tablespoon poppy seeds (optional)

Method

In a large bowl, sprinkle yeast over warm water. Beat in honey, oil, 2 eggs and salt. Add the flour in small amounts, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a clean damp cloth and let rise until doubled (1 1/2 hours).

Punch down the risen dough, turn out onto floured board. Divide in half and knead each half for 5 minutes, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into a long snake about 4cm in diameter. Pinch the ends of the 3 strands together firmly and plait from middle.

Grease 2 baking tays and place a finished plait on each. Cover with a towel and let it rise for about an hour.

Pre-heat oven to 190°C. Beat the remaining egg and brush a generous amount over each plait. Sprinkle with poppy seeds.

Bake in pre-heated oven for about 40 minutes. Bread should have a nice hollow sound when tapping on the bottom.

Cool on rack for at least an hour before slicing.