Challah Bread

This is a traditional Jewish bread eaten during the sabbath and festivals.
I normally make a traditional plaited one, but this week I experimented with my first round plaited one.




Ingredients:
2 tsp of dried yeast, activated in 200ml of warm water mixed with 1 tsp sugar
520g plain flour
2 eggs
2 tablespoons oil
1 tsp salt

Preheat the oven to 190°C
First activate the yeast by mixing it with the warm (NOT HOT - 1 part boiling to 2 parts cold) water, and the sugar. Stir and let sit for 2/3 minutes and you will see little bubbles/foam on the top.

By Hand:
Mix all dry ingredients in a bowl. Make a well in the middle and pour in the oil and the yeasty water mixture. Add in 1 whole egg, and the white of the second egg. (Set the second egg yolk aside for later). Mix together with your hands till you have a dough. Take out the bowl and knead for 30 minutes until it bounces back when you punch into it. Put it back in the bowl and let it rise for 30 mins.

Bread Machine:
This is what I normally do. Put all ingredients in the bread machine (be sure to set aside one of the yolks for later) and set on dough setting. When finished take out.

Final step:
Once you have your dough ball separate it into three balls and roll into long snake shapes and plait. If you want to be adventurous you can then do what I did and tie the plait into a knot.
Place on a baking sheet, and cover with a tea towel and leave in a warm place for 30 minutes to rise.

Mix the egg yolk you set aside with 1 tablespoon of water and brush on your challah for a nice pale brown glow when its baked. Top with sesame seeds or poppy seeds if you have any.
Bake in a preheated oven for 30 minutes.