22 Street Lane Nursery - Dish of the Month
October 2020 Dish of the Month Recipe
Ingredients: • 500g of strong white bread flour, plus extra for dusting • 70g of caster sugar • A 7g sachet fast-action dried yeast • 2 eggs, beaten • 70ml of sunflower oil, plus extra for the bowl • 1 tbsp of chia or sesame seeds (optional) • 1 tsp of honey (optional glazing)
Method: 1. Combine the yeast, a pinch of the sugar and a couple tablespoons of lukewarm water in a small bowl. Stir to dissolve the yeast, then leave for 10 minutes. 2. Meanwhile, combine the flour, the remaining sugar and 3 tsp of fine salt in a large bowl. Make a well in the centre, then add half the beaten egg, the yeast mixture and the oil. Pour in 200ml lukewarm water and stir with a spoon, then mix using one hand, keeping the other clean while you bring the dough together. Gradually add a little water to just bring it together if the mix is too dry, you don't want it to get too wet and sticky. The dough should be moist, but not soggy. 3. Once the dough has come together, turn it out onto a lightly floured surface. Knead using both hands for 10 minutes until smooth. If it gets very sticky, add a very small amount of flour. Stretch the sides of the dough down and pull together to form a ball. Lightly oil a bowl, then lightly roll the dough ball around the bowl so it's coated in the oil. Cover with a clean tea towel and leave in a warm place for 1 hour. 4. Line a baking sheet with baking parchment. Turn the dough out onto a clean work surface and divide into three equal pieces. Roll each piece into a long shape about 25cm long, tapering them slightly at both ends. Lay the pieces out in front of you, parallel to one another. Bring together at the top end, then plait them down the length, tucking in the ends when you reach the bottom. Leave to rise until puffy and billowy, about 40 minutes. 5. Heat the oven to 200 ° C/180 ° C Fan/Gas 6. Gently brush the rest of the beaten egg all over the challah, getting it into all the crevices, and sprinkle with the chia or sesame seeds, if using. 6. Bake on a middle shelf of the oven for 25-30 minutes, until the loaf is golden brown underneath and sounds hollow when tapped. Cool on a wire rack when taken out of the oven.
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