Homemade challah
This challah is a rich loaf with a perfect golden crust and fluffy interior.
Tools
Ingredients
Serving
1 kg
all-purpose flour
50 g
fresh yeast
70 g
caster sugar
80 ml
olive oil
600 ml
water
1
egg white
Step by step
Add the flour, yeast and sugar to a bowl of a stand mixer fitted with a Dough Hook. Mix on speed 1 and add in the oil and water. Knead for 8 minutes until the dough is completely smooth.
Place the dough in a greased bowl, cover with a towel and let rise for 1 hour. Punch the risen dough down and cut into 4 equal parts. Shape into thick ropes with a tapered end.
Press the end of the ropes together. Cross the left rope to the right by braiding it up and over the other ropes. Repeat this step until there is no more braid left to braid. Cover with cling film and let rise for 20 minutes. Brush the risen loaf with egg whites and bake for 30 minutes on 180°C