Challah Egg Bread

This special Jewish six strand braided bread, also known as khale’, is eaten on The Sabbath and holidays. This double loaf commemorates the manna that fell from the heavens when the Israelites wandered into the desert for forty years. Manna did not fall on Sabbath or holidays, but a double portion would fall the day before the holiday or Sabbath and the loaves represent the twelve represent tribes of Israel.

Ingredients make 2 loaves

1070 g strong flour
20 g salt

110 g caster sugar

2 packets dry yeast (14g)

430 ml lukewarm water

100 g olive oil

4 eggs (200g)

Method

Place flour, salt, sugar and yeast in a mixing bowl and mix evenly. Mix lukewarm water, oil and eggs in bowl. Add liquid to the flour mixture and combine to dough. Dust the work surface with flour and turn the dough out. Knead the dough for approx. 5 minutes until smooth and elastic. Place the dough back into the bowl and cover with cling wrap. Allow resting for 1 hour or until double in size. Turn the dough out on the work surface and divide into twelve equal pieces, approx. 160 g each. Roll each piece into a 40 cm long strand. Place six in a parallel row and pinch the top of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided and tuck the ends underneath. Place the braided bread on a greased baking tray. Use the other set of six strands to make the second loaf the same way. Allow the breads to prove under a towel for approx 50 minutes. Preheat oven to 200ºC normal bake. Brush the breads with egg wash twice. Bake in the oven for approx. 30 minutes. Remove bread from the oven and place loaves on a wire rack. Allow cooling for at least 15 minutes before cutting.

Note: Try to make three strand breads if six strand breads seem too hard. You can also add poppy and sesame seeds on top or 140 gram raisins or sultanas into the dough.