A special and meaningful shape to serve for your next Shabbat.


Method

Mix all ingredients - except the beaten egg - together until you can form a neat ball. You should not need more flour at this stage.

On a clean worktop, knead the dough for about 5 minutes, then add the salt and knead again for 5 minutes until it becomes smooth and elastic.

Shape the dough into a tight ball and place in a lightly oiled bowl. Cover with a plate or a tea towel.

Leave the dough to rise at least 1 ½ - 2 two hours until it has at least doubled in size.

Line a rectangular oven tray (37 X 45 x 3cm) with baking parchment.

Divide your dough into six equal portions then divide each roll into three. You will have 18 equally sized balls.

Take 3 balls and roll them into 3 long sausage shapes (of equal thickness and length – try to get them about 15cm long) then braid them. Repeat to form 6 plaits.

Form the first triangle of the star with three plaits on the lined baking sheet. Make sure you pinch the ends firmly together.

Then to form the star, place the triangle in front of you with the point upwards and flat side towards you. Take another plait (number 4) and place one end over the middle one of the lines of the triangle, laying it across the centre of the triangle and under the line on the other side so the end is just outside the triangle.

Repeat the process with the last two plaits to for a star.

I put some little pieces of screwed up baking paper in between the holes in the points of the star to make sure we can see the gaps between the plaits and the two triangles.

Brush the challah with the egg to make it golden and shiny, and if you like, you can decorate it with sugar crystals

Leave to rise again for 30 minutes and preheat your oven to 175°C. When the dough feels puffy then bake at 175°C for about 10-15 minutes until golden. The cooking time is short so make sure you’re in the room to check the colour of your bread.

Fabienneshomecooking