BRILLIANT BREAD WORTH BAKING

Whether you’re new to kneading or a master baker, serving up home-made bread is a pure joy. From crusty baguettes to puffed pittas, it’s time to get the flour out and the oven on… ALEX LUCK

Recipes you ‘knead’ to try

Challah

This bread, usually plaited, is at the heart of many Jewish celebrations, including Shabbat and Purim. The baked golden dough, here made with plain flour, has a cakey texture. Wonderful fresh from the oven or toasted.

Hands-on time 30min, plus standing, rising and cooling. Cooking time about 40min. Cuts into 16 slices FOR THE DOUGH 100g runny honey

10g fast-action dried yeast 150ml vegetable oil, plus extra to grease

2 medium eggs, beaten

750g plain flour, plus extra to dust FOR THE GLAZE 1tsp vegetable oil 1 medium egg

For the dough, measure the honey into a large mixing bowl (or the bowl of a freestanding mixer fitted with a dough hook) and stir in 275ml tepid water, to dissolve. Stir in the yeast and set aside for 10min, until mixture is foaming.

Stir in oil, eggs and 1½tsp fine salt. Mix in flour to make a slightly sticky dough.

3 If kneading by hand, tip dough out on to a lightly floured surface and knead until smooth and elastic, about 10min. If using a freestanding mixer, knead for 5-8min. Return to a large greased bowl, if needed. Cover with a clean tea towel or greased clingfilm (oil-side down) and leave to rise in a warm place for 1½hr.

4 Divide into 4 pieces (weigh for best results). Roll each piece into an even sausage, about 45cm long (dust surface lightly with flour if dough is sticky). Slightly taper both ends of each length. Arrange the lengths vertically in front of you and squeeze the ends furthest away from you together. Always numbering the lengths from left to right 1-4, start by lifting length 4 tightly over the other lengths into position 1. Then lift the now length 2 into position 4 (going over length 3).

5 To carry on plaiting: position 1 in between 2 and 3, then place 3 into position 1 (going over the other 2 lengths). Then place 4 between positions 2 and 3 and move 2 to position 4 (going over the other 2 lengths). Repeat this pattern until plaited. Squeeze the ends together and tuck just under the end of the plait. Transfer to a baking sheet lined with baking parchment and cover with the tea towel or greased clingfilm (oil-side down). Leave to rise in a warm place for 45min, until noticeably puffed up.

6 Preheat oven to 180°C (160°C fan) mark 4. To make the glaze, whisk together the oil and egg. Brush all over the loaf. Bake the challah for 30-40min, until deeply golden. Cool completely on a wire rack before slicing.

PER SLICE 267cals, 6g protein, 9g fat (1g saturates), 41g carbs (5g total sugars), 2g fibre

TO STORE Once cool, wrap well in baking parchment or foil and store at room temperature for up to 4 days.