Festive challah - recipe

Festive challah

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For the egg wash

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  1. 1

    Add ingredients for the dough to the bread maker in the order specified by your machine. Some may have a separate compartment for the raisin addition. Set to a basic dough programme.

    For this step you'll need:

    • 200ml Water
    • 75ml Sunflower oil
    • 400g Very strong white bread flour
    • 1¼tsp Sea salt
    • 75ml Honey
    • 1 Easy bake yeast sachet
    • 150g Raisins
  2. 2

    Line a large baking tray with non-stick parchment. Tip out the dough onto a lightly floured surface and knead gently just until all the air is knocked out.

  3. 3

    Divide into three equal pieces before rolling out each piece into a sausage, approximately 23 cm long. Join the ends of each piece at the top and plait down until you reach the end.  Tuck the ends under to finish and neaten. Transfer the plait to the baking tray and brush with the beaten egg.

    For this step you'll need:

    • 1 Egg(s) (free range) medium
  4. 4

    Loosely cover with oiled clingfilm or a clean tea towel before leaving in a warm place to prove until risen and doubled in size. Preheat your oven to 200°C (fan 180˚C fan, gas mark 6).

  5. 5

    Bake the bread for 25-30 minutes or until it sounds hollow when the base is tapped. Leave to cool or tuck into when still slightly warm if you can’t wait! Best eaten fresh or within a few days.

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