Hanukkah Star Challah

When invited to a Hanukkah dinner, I thought of making something appropriate. Finally we decided on a Challah bread shaped as a 6-pointed Star of David.

Step: 1

Place 1 cup of water, eggs, salt, sugar, bread flour, and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough setting, and start the machine.

Step: 2

When cycle is completed, remove dough from the machine, and set onto a floured work surface for 15 minutes to rest. Cover dough with a towel or large bowl to prevent drying out.

Step: 3

Knead the dough several times, and cut into 6 equal pieces. Roll each piece out into a rope about 10 inches long and 1 inch in diameter.

Step: 4

Line a baking sheet with parchment paper. Lay 3 ropes of bread onto the prepared baking sheet, and pinch ropes together firmly at the ends to form a pointed triangle. Weave 3 more ropes over and underneath each point of the first triangle to make a second, interwoven triangle. Pinch it closed tightly at the edges to make a 6-pointed star. Set the baking sheet in a warm place, and allow to rise until doubled, 30 to 45 minutes.

Step: 5

Preheat the oven to 375 degrees F (190 degrees C). Whisk egg yolk with 1 tablespoon of water, and brush the mixture over the loaf; sprinkle with sesame seeds.

Step: 6

Bake in the preheated oven until the challah is shiny, golden brown, and sounds hollow when tapped, about 35 minutes.

Per Serving: 34 calories; protein 1.5g; carbohydrates 3.5g; fat 1.6g; cholesterol 48.1mg; sodium 255.4mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which not always rise as well as white bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.