Ms G has put in a request for a challah this Christmas, so on Friday I did a dummy run.
As luck would have it, challah is a great bread to turn out, as it looks impressive but is relatively easy to make. Patience seemed to be the key.
It's pretty quick and easy to mix all the ingredients, and the dough rises without any trouble.
The tricky bit was rolling out the long strands of dough. Platted together to make the distinctive challah shape, they need to be of equal length and of a consistent, even girth (a proper baking term). This means you need to divide your dough evenly by weight, and gently, patiently tease the dough into long, smooth strands.
After that, the finished loaf can be slipped into the oven on the tray it's proofed on which makes life very easy.
The final challah looked and tasted pretty good. Hurrah said Ms G.
The challah was delicious and looked impressive too, even if the light didn't lend itself to photography. Th texture was light and moist. It was as good as the challah loaves from the Polish deli in Nottingham.
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