Chal­lah Plaited Loaf

Chal­lah is typ­i­cally baked by Jewish fam­i­lies for Sab­bath and ma­jor hol­i­days. It is tra­di­tion­ally made of dough from which a small por­tion is set aside as an of­fer­ing.

Epicure - - TIPPLE TIPS -

Makes 2 loaves

Prep time 2 hours Bake time 30 min­utes

• 500g bread flour

• 8g salt

• 75g sugar

• 10g in­stant dried yeast

• 1 egg

• 220ml wa­ter

• 100g but­ter, soft­ened

• 20g sesame seeds

• 1 egg mixed with a dash of milk

» Pre­heat oven to 160°C.

» Place the flour, salt, sugar, yeast, egg and wa­ter into a large mix­ing bowl and com­bine the in­gre­di­ents to­gether un­til a dough mass has formed, then tip the dough out onto a work sur­face and knead for 5-8 min­utes un­til the dough is smooth and elas­tic in feel. » Add the soft­ened but­ter grad­u­ally in 4-5 ad­di­tions while still knead­ing and con­tinue to knead for 15–20 min­utes (tak­ing a rest pe­riod of 60 sec­onds, ev­ery 2-3 min­utes). » Lightly oil a bowl large enough to al­low the dough to dou­ble in size, then put the dough into the bowl and cover with plas­tic wrap. Leave in a warm place for 1 hour. » Gen­tly knock back the dough, by care­fully fold­ing it back onto its self. Cover again with plas­tic wrap and leave for 30 min­utes.

» Tip the dough onto a lightly floured work sur­face. Us­ing a plas­tic dough scraper, di­vide the dough into 8 x 120g pieces. »Roll into balls, cover with plas­tic wrap and al­low to rest on the ta­ble for 15 min­utes. Once the dough has rested, roll each piece into a 30cm long rope.

» Tak­ing four ropes place them side by side to each other. Fol­low the se­quence – 1 over 2, 2 over 3 and 4 over 2 re­peated un­til you have cre­ated a 4 strand plait. Squeeze to­gether the ends so they don’t un­ravel dur­ing the fi­nal ris­ing. Repeat for se­cond loaf.

» Place onto a pre­pared bak­ing tray mak­ing sure to leave enough room in be­tween each loaf to al­low them to dou­ble in size.

» Cover with plas­tic wrap and al­low to proof for 45 min­utes in a warm, draught-free place. Use the in­den­ta­tion test to tell when the dough is fully proofed. »Brush with egg wash and sprin­kle with sesame seeds.

» Place into the oven and bake for 30 min­utes or un­til golden.

» Re­move from the oven and place onto a wire rack to cool.

Gray Shindig charger from Crate & Bar­rel. Other items, stylist’s own.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.