How To Make Challah | Waitrose

Start with some lukewarm water.

Add 1 tablespoon of castor sugar and some easy blend active yeast to the water and set aside for about 5 minutes until it starts to foam.

In a bowl, combine plain flour, golden castor sugar, and salt.

Add 3 tablespoons of sunflower oil and 2 eggs along with the yeast mixture to the flour mixture.

Mix by hand or use a machine fitted with a dough hook.

Once the mixture starts to come together, tip it out onto a surface and knead vigorously for about 10 minutes until smooth and silky.

Place the kneaded dough back into the original bowl, cover it, and leave it in a warm place for about an hour to an hour and a half until it has risen.

Lightly oil the surface and shape the risen dough into a round.

Cut the dough in half for a six-strand plait loaf, or into three pieces for a three-strand plait.

Roll each piece into strands about 40 cm long, tapering the ends slightly for a neater finish.

Lay out all six strands, pinching them together firmly at one end.

Plait the strands, crossing them over each other, and gather the pieces together at the end, trimming off any excess and pinching them firmly.

Transfer the plaited dough onto a piece of parchment, being careful not to stretch it or knock it out of shape.

Cover the dough with oiled cling film to prevent it from drying out and leave it for 45 minutes to rise.

Once risen, glaze the dough with a beaten egg, ensuring to get the egg into all nooks and crannies.

Let the egg yolk dry for 5 minutes, then rebrush and sprinkle with sesame seeds.

Bake the dough for 35 minutes until risen and cooked all the way through.

Equipment Needed

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