We found a really nice recipe for challah (sweet egg bread) that’s worth sharing. This small quantity is good for just the two of us and makes three mini-challahs.
According to the website we got it from, the recipe is slightly adapted from The Spice and Spirit of Kosher-Jewish Cooking.
3 1/2 cups plain flour
2 1/4 teaspoons dry yeast
1 egg, beaten
1/4 cup olive oil
1/2 tablespoon salt
1/4 cup sugar
1 cup water at body temperature
1. Mix together the yeast, warm water, and 1/2 tablespoon of the sugar, and leave it for about ten minutes to dissolve and become foamy.
2. Combine half of the flour with the salt and the rest of the sugar.
3. Add in the yeast mixture and combine well.
4. Stir in the oil and most of the egg (leave a little egg and refrigerate it to use later for glazing).
5. Add most of the other half of the flour and slowly mix together. Only use all the flour if needed to make it manageable when kneading.
6. Knead dough for about ten minutes, until it’s smooth and elastic and springs back when pressed.
7. Place into a large oiled bowl and turn so it is oiled on all sides. Cover bowl with a damp towel and let dough rise in a warm place for 2 hours, punching down in 4-5 places every 20 minutes (for texture).
8. After the 2 hours, turn out the dough and braid or shape it into loaves. Line your trays with baking paper, oil them, and place the loaves on top. Allow another half an hour for them to finish rising.
9. Preheat oven to 190*C (375*F).
10. After leaving the loaves for the half hour, glaze them with the remaining beaten egg.
11. Bake the loaves for 25 minutes, until golden. Let them cool for another 10 minutes in the oven.