How to make the perfect Challah

A Jewish staple. How do you make yours?

Tami Isaacs Pearce of Karma Bread is seen by many as the challah queen of north west
London. She has shared her personal recipe for the best possible challah with the JC - and
you can watch the two of us making our own versions, filmed at Cameo Kitchens, in the
video below.

Follow these steps for a classic treat you can enjoy on Friday nights … or almost any time.

Salted Caramel Millionaire's Matzah nachos

Matzah

1:37 1:04
Method

Mix the dry ingredients in a large bowl then add the egg, egg yolk and oil.

Slowly add the water, mixing as you go. Only add 200ml initially. Mix all the ingredients
and get a feel of the dough as it starts to come together. If you feel the need, add more
water, drop by drop. The consistency should moist and pliable, with the dry ingredients
absorbing the wet.

Turn out onto a lightly oiled clean surface. Scrape your bowl clean with the dough.

Start to work the dough with the heal of your hands, stretching the dough away from you
and bringing it back to you. Scrape the surface if the dough is sticking but do not add more
flour.

Knead the dough for about 10 minutes until it is smooth and elastic, then form it into a ball,
oil your bowl, then roll the dough ball lightly around the bowl.

Cover with cling film or a wet clean cloth and leave in a warm place until dough has
doubled in size.

Beat the second egg, and line your baking tray with non-stick parchment.

Check the dough is ready by pressing it gently. If your finger leaves an indentation, it is
ready.

Turn it out onto clean surface, and for a medium size challah, weigh out 600g.

Divide this into 3 or 4 equal amounts and roll them into strands and plait. Place the plaited
challah on a lined oven tray and cover, leaving to rise in a draft-free place for a further 30
minutes.

Pre-heat oven to 220°C.

When beautifully risen (slight indentation), brush well with the beaten egg and sprinkle
with seeds.

Place in the middle of oven for around 30 mins.

The mini rolls should be ready after about 20 mins — your kitchen will start to smell of
fresh baked challah and they will look nicely golden brown on top. The loaf will take about
10 minutes more. If it is overbrowning cover lightly with a sheet of foil.

It is ready when the underside is golden brown.

Remove from oven and slide onto a wire rack to cool.

Ingredients
500g strong white bread flour
60g caster sugar
8g dried yeast
10g salt
1 whole egg plus one yolk
1 egg for egg wash
60ml sunflower oil
200-250ml water (at room temp)

RELATED STORIES

Food

Taking kosher to new heights

Victoria Prever

Mon, 08:35

Taking kosher to new heights

Food

Bringing up Bubala: welcoming a new eaterie to the East End

Victoria Prever

Friday, October 18, 2019

Bringing up Bubala: welcoming a new eaterie to the East End

Recipes

Fig and freekeh salad

Denise Phillips

Sunday, October 13, 2019

Fig and freekeh salad

Most read
 UK News

Suspected suicide of Charedi teenager prompts calls for better

safeguarding

Suspected suicide of Charedi teenager prompts calls for better safeguarding

UK News

Former JFS student dies after going missing

Former JFS student dies after going missing

UK News

Jewish bodies condemn Rod Liddle articles on Jews and Muslims

Jewish bodies condemn Rod Liddle articles on Jews and Muslims

UK News

Green Party deputy leader apologises after tweeting 'antisemitic' picture

Green Party deputy leader apologises after tweeting 'antisemitic' picture

Food

Leah Koenig's Jewish Cookbook celebrates a world of flavours

Victoria Prever

Friday, October 4, 2019

Leah Koenig's Jewish Cookbook celebrates a world of flavours

Food

All about the apples: seven Rosh Hashanah puddings

Victoria Prever

Tuesday, September 17, 2019

All about the apples: seven Rosh Hashanah puddings

Holidays

Village of the glam

 Victoria Prever

Sunday, September 1, 2019

Village of the glam

Food

Ancient bakes brought up to date

Victoria Prever

Friday, September 27, 2019

Ancient bakes brought up to date

Food

Seven veggie and vegan Rosh Hashanah winners

Victoria Prever

Sunday, September 15, 2019

Seven veggie and vegan Rosh Hashanah winners

Food

Are veggies the key to campus kashrut?

Victoria Prever

Friday, August 30, 2019

Are veggies the key to campus kashrut?

Food

Seven super salads and sides

Victoria Prever

Tuesday, September 24, 2019

Seven super salads and sides

Food

Seven winning Rosh Hashanah main dishes

 Victoria Prever

Tuesday, September 10, 2019

Seven winning Rosh Hashanah main dishes

Food

Fueling the fight

Victoria Prever

Friday, August 23, 2019

Fueling the fight