Challah Together
The challah dough is easy to make but requires an hour to rise before you braid the challah loaf so its best to make it yourself before the activity and use the dough later in a group.
Easy Challah Recipe (Evelyn Rose)
It makes 1 very large plait or 2 medium plaits
1lb (4 cups) flour
2 level tsp salt
3 level tsp superfine sugar
2 tbsp oil
1/2 oz fresh yeast or 2 level tsp dried yeast
1 large egg plus 1 yolk; or 2 standard eggs
8fl oz warm water
put water in a bowl
Add one third of the flour, all the sugar, and the yeast.
Mix until smooth, cover with a tea towel and leave for 20 minutes until it looks frothy.
Now add all the remaining flour, the salt, oil, and egg (saving the yolk or half of one standard egg for glazing the bread)
knead until smooth - 5 minutes.
Put this ball into a greased bag(large enough for the dough to double in size). Fasten bag loosely.
To rise:
Put the dough at the bottom of the refigerator for 12-24 hours, whichever is more convenient.
To shape:
Take the risen dough from the fridge and leave in the kitchen for about half an hour or until it loses its chill.
To make one large plait:
Divide the dough into 3 or 6 pieces. Knead each piece into a round, then roll into a sausage about 12 inches. Press the strands firmly together at one end, then plait tightly (the 6 strand plait makes a better shape). Put the plait on a greased tray.
To make 2 medium plaits:
Divide the dough in 2 and work on each half in exactly the same way.
Then;
Put the loaves into a greased plastic bag and leave until they regain their lightness, springing back when touched with a floured finger - about half an hour in the kitchen. Brush over with the reserved egg, diluted with 1 tsp water and 1 tsp salt. Scatter with poppy seeds.
To bake:
Put in a hot oven 475F degrees for 15 minutes, then turn down to 375F for a further 30 minutes for the small loaves and a further 45 minutes for the large loaves.
To test:
When the loaves are cooked, they will be a rich brown and will sound hollow when the base is tapped.
To make rolls:
The risen dough can be used to make approximately 16 rolls, depending on the size. When at room temperature, divide into 16 pieces.