Festive challah

  • Total Time

    50m
    • Prep Time

      20m
    • Bake Time

      30m
  • Makes

    1
  • Skill Level

    Easy
  • Dietary Needs

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Traditional Jewish bread, often eaten at holiday times. The bread has a lovely sweetness with the added raisins and honey. Minimum fuss as it uses a bread maker to create the dough!

Method

  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.

  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. 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.

  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. 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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