Challah (Jewish Sweet Bread)

Serves 6-8 | Prep time: 30 min + leavening time | Cooking time: 30 mins

INGREDIENTS

• 200 ml (7 fl oz) warm water
• 60 ml (2 fl oz) rice malt syrup
• 10 g (3 tsp) active dried yeast
• 375 g (13 oz) bread flour, plus extra for dusting
• 1 tsp fine salt
• 60 ml (2 fl oz) olive oil or canola oil
• aquafaba, for brushing
• 1 Tbsp poppy seeds, for sprinkling (optional)

METHOD

1. Combine the water and rice malt syrup in a bowl, add the yeast and leave for a few minutes, until frothing with excitement to become challah.
2. Add the yeast mixture and flour to the bowl of a stand mixer fitted with the dough hook and knead on slow speed for 2 minutes. Add the salt, then increase the speed to medium and knead for 5 minutes. Slowly drizzle in the olive oil over the course of another 3 minutes or so of kneading, occasionally scraping down the side if needed, until the dough just passes the windowpane test.
3. Cover the bowl with plastic wrap and let the dough rise in a warm spot for 1–3 hours, until doubled in size. (Alternatively, keep the covered dough in the fridge for at least 8 hours for a slow rise, and allow it to come to room temperature before proceeding.)
4. Line a baking tray with baking paper or a silicone baking mat. Lightly flour a workbench. Punch down the dough, then divide into six pieces. Roll each piece under your palms to make six long, even strands about 30 cm (12 in) long.

To create a 6-strand challah loaf:

Connect all the strands at one end, then splay them out in front of you so you can keep track of each as you braid. Take the strand furthest to your right, lay it over the top of the two strands directly to its left, weave it under the next strand, then over the last two strands. (See image below)

Grab the strand furthest to your right again and repeat the same step: skipping two strands, weaving under the third and skipping the last two. Continue braiding in this manner while slightly turning the dough each time until the strands have been used up. (See image below) Tuck the final pieces underneath, then unravel the pinched together strands at the other end of the loaf. Re-braid them neatly and tuck under as well to complete the loaf.

To create 6-strand round challah:

1. Lay three strands perpendicular to you, then thread three strands through the centre of the perpendicular strands (alternating over, under, over and under, over, under) to create a simple basket weave with 12 strands now splayed around the weave.
2. Take the three strands closest to you and perform an underhand braid: place the middle strand over the left hand one, then pull the right hand strand under the new middle strand. Continue to plait underhand until you come to the end then squeeze the ends together. Repeat this step for the three stands opposite to the first braid.
3. For the remaining sets of strands, perform an overhand braid: place the left hand strand over the centre one, then bring the right hand strand over the new centre strand. Continue until you reach the ends and pinch to seal. Swirl the braids around the loaf in a counter clockwise direction and tuck them under to form a rounded loaf.

Once woven:

1. Transfer the challah to the prepared tray, cover with a tea towel and leave somewhere warm for another 1½–2½ hours of rising, until roughly doubled in size.
2. Preheat the oven to 180°C (350°F). Brush the challah with aquafaba, then sprinkle poppy seeds over the top, if desired. Bake for about 30 minutes, until the top is a deep golden brown, then cool on a wire rack. If you’re feeling extra, brush the top with extra oil as it leaves the oven for a glossy finish.
3. Eat fresh within 3 days, slicing up or tearing the braids apart to get at that soft bread inside. L’Chaim!