I'd like to thank Mary Ellen Jordan for introducing me to Challah, I've developed this Honey Challah recipe from her recipe. 

Challah is a sweet, rich Jewish bread, eaten on Friday nights and at many festivals. It is usually shaped as a long braid.

 

Watch this YouTube Challah braiding video if you haven't braided dough before (preferably before you start making the bread). I cut 6 lengths of rope to practice with (after my first attempt with dough).  

 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 

 

Ingredients

300 g Bakers' Magic Gluten free flour

2 Eggs + 1 for coating the loaf

2 tsp Yeast

2 tsp Psyllium husk

80 g Honey

10 g Sugar

1 tsp Salt

200 - 250 g Warm water

60 g Oil

Extra oil

Sesame seeds

 

Warm water - These values are the minimum and maximum amount of water I'd use when making the challah with honey. The bread is light & fluffy when 250 g of water is used however the braiding is a lot harder. If you are unsure of your dough braiding skills start with 200 g of water. 

 

Method

Warm water is ~1/4 to 1/3 of boiling water with the remaining cold water (tap). Whether you use 1/4 or 1/3 will depend on how cold your tap water is. If the water is too hot it will kill the yeast.

Pre-incubate the yeast at room temperature for approximately 5 - 8 mins in 100 g of warm water containing the 10 g of sugar. Stir the mixture to dissolve the sugar & disperse the yeast. This gives the yeast a readily available food source & they can "revive" in a relatively undisturbed environment. After the allocated time the surface of the yeast mixture should be slightly frothy. This indicates the yeast are viable. 

If the yeast mixture has a frothy top or you can see bubbles proceed with bread making.

Are you going to proof the dough in your oven or in another warm spot? If proofing in your oven turn oven to ~50 C for approximately 10 mins then turn it off again.

I usually whiz all the dry ingredients in a food processor before mixing in the wet ingredients. 

Place all ingredients into the mixing bowl of a stand mixer (including pre-incubated yeast). 

Combine ingredients using the flat beater until a uniform consistency is achieved. You may need to stop the mixer and scrap down the sides.

Let the mix sit for 5 minutes in the bowl.

Mix the dough again. Leave dough in the mixing bowl to prove for approximately 45 mins in a warm moist environment. 

Make the egg wash by whisking the egg with a little salt. Set it aside.

Put a piece of baking paper on your bench. Spread a bit of oil on it.  

Use a spatula to deflate the proved dough and divide it into 6 portions. 

Oil your hands a little and roll out the dough into a sausage shape on the baking paper. Ensure the 'sausages' are long enough for your baking tray. 

Pinch the tops of the strands together.  

Start braiding - move the strands in the L2 or R2 position first, then follow with the strand on the outside. 

  

 

Tuck the ends of the braid underneath.

Use a pastry brush to lightly coat the dough with the egg wash.

Gently move the braid (on top of the baking paper) onto a baking tray. 

Let the braided dough proof for approximately 20 minutes in a warm moist environment.

Turn oven on to 200°C (fan forced). Wait until the oven is up to temperature before putting the braided dough in. 

Just before placing in the oven, coat the dough with more egg wash and sprinkle with sesame seeds.

Bake at 200°C for 10 minutes. Turn the oven down to 160°C and bake for another 40 minutes.

Allow to cool a little (maybe 5 minutes) before cutting into the loaf.

Simply enjoy :).