Dan’s challah recipe
This is the recipe for the Challah our chairman Dan has been making for recent Friday night meals at JVS.
For this recipe, we will be using Aquafaba, you can buy it in supermarkets in the UK under the Oggs brand (now approved by KLBD), or you can make your own. To make it yourself, take the liquid from a can of chickpeas (three cans are needed for this recipe) and reduce it by boiling the liquid down until you are left with a thick viscous substance. Allow it to cool so that it becomes gelatinous. I then use an electric whisk to fluff up the aquafaba. It’s then ready to use as an egg replacement.
Ingredients
1.5 tablesboons dry active yeast
130g brown sugar + 1/2 teaspoon of brown sugar
300ml warm water
600g of bread flour
1/2 tablespoon of fine salt
60ml olive oil
Aquafaba from three cans of chickpeas (or 6 tablespoons from store bought)
1 tablespoon of date syrup (or agave or maple)
25ml olive oil
25ml plant milk
Poppy/Sesame seeds (optional)
Instructions
1
Mix the yeast, 1/2 teaspoon of sugar, and lukewarm water in a small bowl. Allow to sit for 10 mins, it will get foamy on top.
2
In a larger bowl mix together the flour, salt and remaining sugar, and add the yeast/water. Mix thoroughly.
3
Remove the dough from the bowl and place it on a surface with a light dusting of flour. Knead the dough for 5-10 mins.
4
Make the dough into a ball. Put a small amount of olive oil on your hands and coat the dough ball with it.
Place into a bowl and cover with a damp towel for three hours.
5
Divide the dough into two and braid (there are many great videos and articles on how to braid online).
6
Place the braided challah on a baking tray lined with baking paper, and cover with a towel. Allow to rise for another hour.
7
Mix the 25ml olive oil, the plant milk and date syrup in a cup and mix. Brush the challah with the mix (optionally sprinkle poppy and/or sesame seeds) and then place in an oven at 220c for approximately 25 mins.
Tap the bottom of the challah to ensure it makes a hollow sound to ensure it’s ready.
Take out the challah and leave it to cool on a metal rack.
Categories:Baking
Dan Jacobs
