We all know the smell of freshly baked Challah on a Fridays whether we are Jewish or non Jewish. It’s one of those really special kinds of bread and something everyone always looks forward to so at this time of the year it would be insane not to make sure that we all have quite a few of them in the home to serve with freshly made paté or smoke salmon for our unexpected guests. We included this recipe for those of you that are having guests and would like to welcome them with the heavenly smell of fresh bread wafting through the home – there’s nothing quite as welcoming!

Ingredients

• 1,500 g bread flour
• 5 tsp active dried yeast
• 500 ml warm water
• 4 whole jumbo organic egg yolks (you can also use to whole eggs if you like)
• 3 tbsp soy oil (or corn oil)
• 3 tbsp Demerara  sugar
• 1 tbsp salt

Method

• Preheat oven to 180 C
• Dissolve the yeast in 125 ml of the water and allow it to rest for 10 minutes and then add the rest of the water, the eggs, the oil and the sugar and mix well.
• Now add all the oil (excepting about 150 g) and knead until everything is combined, then add the salt and start to knead very well – until the dough is silky and smooth.
• Once it is quite smooth, place it in a lightly oiled bowl, cover it and allow it to rise for about and hour until it has doubled in size.
• Punch the dough down, divide into two or into four round balls and cover, allow it to stand for another 15 minutes.
• Then take each ball, one at a time, divide and shape into ropes and plait (braid) them (you can use 3 or 6 ropes – it depends entirely on you).
• Cover the baking trays lightly with corn flour or simply grease them – whatever you prefer, brush the loaves with egg wash, cover them and proof until they have doubled in size – it will take about 35 minutes.
• When ready, brush them again with egg wash, sprinkle with sesame seeds or poppy seeds if you feel like it and bake for 20 – 30 minutes until it has a deep golden colour and has a hollow sound when you tap it.