Sweet challah

Serves: 20

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Total Time: 60

Prep Time: 30

Cook Time: 30

• 600 gram(s) strong white flour
• 1  sachet dried yeast
• 2 teaspoon(s) salt
• 1  egg
• 1  heaped tablespoon clear honey
• 1  apple - peeled - optional
• 30 gram(s) raisins
• 2 teaspoon(s) cinnamon
• 100 ml vegetable oil
• 150 ml warm water
• Garnish: 2 tablespoons sesame seeds

Method

1. Combine the flour, yeast, salt, egg, honey, raisins and cinnamon in a mixing bowl. Using a dough hook if available mix the ingredients together.
2. Place the raw eating apple (if using) into a food processor and mix to semi-pureed mixture.
3. Add this to the bread mixture together with the vegetable oil and warm water.
4. Continue to mix the dough for 2 -3 minutes so that it is smooth and the mixing bowl is clean.
5. Remove the dough from the bowl. Lightly grease this bowl with some olive oil. Knead the dough lightly and return it to the mixing bowl to rise. Cover with cling film.
6. Leave in a warm place for 1½ hours or until double in size.
7. Pre-heat the oven to 200ºC/400ºF/Gas Mark 6.
8. Knock back the dough. Remove a small piece of dough the size of an olive as the Challah tithe and place it on the baking tray. Cut the remaining dough in half. Knead each piece into a long sausage. Curl these into a spiral shape or as desired.
9. Glaze with egg yolk and sesame seeds.
10. Bake for 30 minutes or until golden and when you turn the bread over it feels light and when tapped on the underside sounds hollow.
11. To serve Dip into honey and dust with some cinnamon. Serve slightly warm - if possible! Recipe courtesy of Denise Phillips, www.jewishcookery.com

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