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Plaited Challah
Introduction from Jennifer Rinkoff
Our most popular bread sold in the shop is our challah, also known by some customers as ‘the sweet bread’. Challah has a very traditional, ritualistic feel to it and this one is particularly popular due, I think, to its unique four-strand plait. It felt right to include this recipe which my great-grandfather, Hyman, made back in 1911 when he came over and set up the bakery. Traditionally, Jewish families eat challah on a Friday night for Shabbat (the Sabbath). Hyman would take one home from the bakery every Friday, and this is something we still do today as a family – my kids ask me at the end of every week, ‘Are you bringing a challah home today?’ We say a prayer and tear the challah into chunks and hand it around the table. While it’s traditionally a food for the Sabbath, it’s so popular that we sell it in the shop every day. Leftover challah is also wonderful for making French toast the next day… a firm favourite in my household.
Ingredients
Method
Mix the flour and sugar in a large bowl, or in the mixer bowl of an electric mixer fitted with the dough-hook attachment, and make a well in the centre. Add the oil along with the instant dried or crumbled fresh yeast. Add the salt, ensuring it doesn’t touch the yeast yet. Knead on a medium speed for 6–7 minutes if using an electric mixer, or for 10–12 minutes if mixing by hand. Gradually add the water. The dough should come together and be slightly sticky. Add a little more water if needed.
Once the dough has come together, knead it on a floured surface for 10 minutes, or until smooth. Form the dough into a ball. Add some oil to a bowl and roll the dough in the oil. Cover with a damp dishtowel and leave in a warm place for 1 hour, or until the dough has doubled in size.
Divide the dough into four equal-sized balls. On a floured surface, roll the balls into strands of the same length, about 25–30 cm (10–15 in). Attach all the strands together at one end and press down. Separate the strands so they’re in a line spaced apart from each other with the join furthest away from you.
Take the furthest right strand, pull it over the other strands and place it on the furthest left side. Take the second-from-left-strand and place it on the right side. Take the furthest left strand and place it between the two remaining untouched strands. Take second-from-right-strand and place it on the left side. Take the furthest right strand and place it between the two remaining strands. Repeat these steps until all the dough is plaited.
Tuck each end of the loaf under to give a neat finish. Adjust the plaited ends and sides with your hands to make everything even. Place on a lined baking tray (pan). Cover with the damp dish towel and let rest for about 40 minutes until the dough looks fluffy.
Preheat the oven to 180°C fan (400°F).
Beat the egg with a little water to form an egg wash and brush the plaited challah with it. Sprinkle the poppy seeds on top. Bake on the middle shelf of the oven for 25–30 minutes until the bread is golden all around. Allow to cool on a wire rack, tear apart and enjoy.
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