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Simple challah

September 5, 2017

challah wreath

Today I have a recipe for you from March. I know, March was quite a time ago, but this week was exhausting. I took part in a charity run for the first time in my life. It was super stressful. When you are a girl who always runs the slowest showing up at an event like this is already a great achievement. But pushing aside all the internal and external talks was even harder. Dealing with questions how fast you run, how fast a normal person should run, Should you even take part if you slowing down the team (it was relay race)?

I know all the theory. Getting outside of your own comfort zone, running faster than you ever had, getting your first medal is all you should care about. So I will practice not saying “but” and just celebrating victories.

While making the challah I ran out of plain flour and needed to substitute it with spelt flour. I also forgot to brush it with egg wash and rushed to do so after 10 minutes of baking. That only proves that the recipe is great and will be easy on your mistakes.

That was actually the very first yeast bake in my new oven. It looks pretty awesome.

What is your latest little victory?

challah wreath

Simple challah

1 huge challah

  • 15g fresh yeast
  • 200ml water, lukewarm
  • 425g + 75g plain flour
  • 45g caster sugar
  • 1/2 tsp salt
  • 2 eggs, beaten
  • 50g butter, melted, lukewarm
  • poppy seeds to sprinkle
In a jug mix yeast and water. After a while they will dissolve.
In a stand mixer bowl combine 425g flour, sugar, salt and yeast mixture. Mix with the dough hook until it comes together.
Add eggs (just leave 2 tsp of beaten eggs to brush challah later) and after a while melted butter and keep kneading until it is all incorporated.
Knead the dough until it is smooth and elastic (about 10 minutes). If the dough is too sticky add the remaining 75g flour (best to do it spoon by spoon).
Shape it into a ball. Place it in a bowl cover it with a tea towel or cling film and let it rest in a warm place for an 2 hours or until it doubles in size. During this time knock back the dough twice to remove all the air.
Separate the dough into four or six equal pieces, depending on the type of braid you want. Roll each piece of dough into a long rope. Braid the dough (there are many online tutorials how to braid challah).
Place the challah into a parachment paper and let it to rise for 30-40 minutes.
Brush it with egg wash, sprinkle it with poppy seeds.
At least 20 minutes before you plan to bake, preheat the oven to 180°C/160°C fan.
Bake for 30-40 minutes or until golden.

challah wreath

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  • Reply Yael @ Nosherium September 5, 2017 at 21:34

    You challah came out beautifully! I started making it with my mother when I was a child, and still love to!

    • Reply Magda Fa September 6, 2017 at 21:43

      Hi Yael, thank you :) I really like challah, but I rarely make it, because I could eat it all by myself.

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