Delicious lightly sweet and soft challah bread with vanilla flavouring – perfect for breakfast. Simply served with butter, jam and a cup of coffee…
Ingredients for two large loaves:
- 900g bread flour
- 90g caster sugar
- 90g melted butter
- 2 eggs
- 375ml warm milk
- 15g dried yeast
- 1 tsp salt
- Vanilla extract
- Poppy seeds
Mix flour, sugar, salt and dried yeast in a large bowl. Pour in milk, melted and cooled butter, beaten eggs and tablespoon of vanilla extract. Mix until well combined, then tip out onto a floured surface and knead for about 10 minutes. When the dough becomes smooth and elastic, place it in a lightly oiled bowl, cover with tea towel and leave to proof for about an hour in a warm place.
After an hour take the dough out of the bowl and knead for a minute. Split the dough in half. Each half divide into four portions and form 30cm long rolls. Take four of them and join like on the picture:
To braid the loaf take the first strand on the left and move it over the second one, then under the third and over the fourth. Repeat the process until the loaf is ready and tuck the ends underneath.
Place the loafs on a baking tray lined with a baking parchment, cover with a tea towel and leave to proof until doubled in size. To get the shiny and rich coloured crust brush the top of your loaves with an egg wash. Simply beat the egg and a tbsp of milk together and cover the loaves. Sprinkle with the poppy seed.
Preheat the oven to 175°C and bake challah for 30-35 minutes.
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