|1 1/2 Tbsp||Sugar|
|1 1/2 Tbsp||Yeast|
|650g||High-grade flour (6 1/2 Cups)|
|50g||Poppy or sesame seeds|
Add the boiling water to the cold water, giving 325ml in a large measuring cup. Stir in the sugar, salt and yeast (use fresh yeast from your local bakery for best results). Mix well until all of the ingredients are dissolved, and pour into a large breadmaker or mixing pan. Add the oil. Very lightly beat three of the eggs, and mix this in as well. Add the flour, and gently stir for 30 seconds. If you are using a breadmaker, set it to “dough” and let rip, otherwise knead the mixture by hand in a large mixing bowl for 10 minutes or so. The resulting dough ball should be just lightly stick to your finger when poked; if not, add more water or flour to obtain the right consistency.
Let the dough rise for an hour or so, and then punch it down. Let it rise for another hour, punch it down, and remove from breadmaker or mixing bowl.
Preheat the oven to 195° C on “fan bake”.
With well-floured hands, divide into three equal sized balls, roll them into long cylinders, and braid them in situ on a lightly oiled baking sheet. Allow the braided loaf to rise for 18 minutes.
In a small cup, beat the remaining egg with an equal amount of water. Paint this egg-wash mixture onto the loaf, and then sprinkle the loaf with poppy or sesame seeds.
Put the loaf into the oven for 18 minutes.
Take the loaf out, re-paint with egg-wash, especially the bits which have expanded and are now not covered with seeds. Sprinkle more seeds on the loaf. Put back in the oven for another 18 minutes.
Remove the loaf, allow to cool for at least 18 minutes.
Tags : bread, challah, Jewish
Categories : Recipes