Ingredients

• 3/4 tsp - dried yeast
• 2 tsp - sugar
• 50 ml - water
• 350 g - plain flour / maida
• 1/2 tsp - salt
• 80 ml - lukewarm water
• 2 tbsp - soft butter
• 1 -beaten egg yolk

How to Make Challah - A traditional Jewish bread

• For yeast:
• Dissolve yeast in 50 ml lukewarm water with sugar. Cover and keep in a warm place to rise for 15 minutes or until it begins to froth. Yeast solution will be double in quantity.
• For the dough:
• Sift flour and salt.
• Mix with soft butter. Add yeast solution to dough and make a soft dough with 80 ml lukewarm water.
• Cover with a damp cloth and leave in a warm place for at least 2 - 2 1/2 hours to rise. The dough should be double in size.
• Knead again and divide the dough into 3 equal parts.
• Cover with a damp cloth and leave in a warm place for another 1 hour.
• Final preparation:
• Preheat oven (OTG) at 180 degree C or 350 degree F.
• On a floured surface roll 3 parts of the dough into 8 - inch long sausage shapes and plait the 3 together.
• Keep the plaited bread on a well - greased baking tray and brush the whole surface with beaten egg yolk.
• Bake in the centre of the oven for about 40 - 45 minutes, or until golden colour. Cool on a wire rack.
• Recipe Courtesy: Niya's World