POPPY SEED CHALLAH BREAD
This recipe is a slightly more challenging bread recipe. This is more of a celebration/ show off bread, it’s not something you make everyday/ every week. When you get this bread right you’ll know it an you won’t be disappointed.
Recipe from delicious magazine.
- 75g Caster Sugar
- 1 x 7g Sachet Fast Action Yeast
- 300ml Lukewarm Water
- 3 Medium Egg Yolks
- 60ml Vegetable Oil
- 250g Plain Flour
- 2 Tsp Salt
- 350g Strong White Bread Flour (Extra For Dusting)
- 1 Medium Egg (Beaten)
- 2 Heaped Tbsp Poppy Seeds
- Mix 1 Tbsp of the sugar in a jug with the yeast and enough of the warm water to make a paste, then mix in the rest of the water, the eggs and the oil. Leave for 20 minutes, covered with a tea towel, until the mixture is frothy.
- Put the plain flour and remaining sugar in a mixing bowl with the salt and make a well in the centre. Gradually pour in the yeast mixture, stirring with a palette knife until combined.
- Mix in the bread flour to form a fairly wet and sticky dough. Tip the mixture onto a well floured surface and knead. If it’s too wet gradually add more of the bread flour. Once the dough starts to lift off the work surface cleanly – when this happens, put it into a clean, lightly oiled mixing bowl, cover with a tea towel and leave somewhere warm to rise for 2 hours or until doubled in size. (If you have a stand mixer with a dough hook, knead in the mixer on a medium speed for 10 minutes.
- Heat the oven to 180°C/160°C fan/gas 4 and oil a large baking sheet. Push the dough down, then knead briefly in the bowl to evenly distribute the air. Tip out and cut into 4 even pieces.
- Roll out each piece on a lightly floured surface to a 35cm sausage shape, then put on the baking sheet side by side, lengthways away from you. Pinch all the pieces at the furthest end to fuse them together. Braid the bread as per the images. (You can find very helpful youtube tutorials for this step, thats what I used.)
- Leave to prove for 30 minutes or until well risen.
- Brush the whole loaf very generously with the beaten egg, then bake in the oven for 20 minutes. Remove and glaze generously all over again with the egg, making sure you cover any bits that have risen in the oven. Scatter with poppy seeds, then return to the oven for 15-20 minutes more.
- Cool completely before serving.