Shabbat Challah

Exodus 16: vv 15b-16 and 31

"Moses said to them, "It is the bread the LORD has given you to eat. This is what the LORD has commanded: 'Each one is to gather as much as he needs. Take an omer for each person you have in your tent.'  

The people of Israel called the bread manna. It was white like coriander seed and tasted like wafers made with honey." 

Manna for your shabbat...

Two loaves of sweet, soft challah are central to the shabbat meal.

They remind us of God's provision of a double portion of Manna when we were in the wilderness on the Shabbat eve so we wouldn't have to work on the day of rest.

• 3.5 cups white bread flour (you can use half brown and half white bread flour for a healthier option)
• 1.5 teaspoons yeast
• 3 tablespoons honey
• 5 tablespoons olive oil or melted butter
• 1 teaspoon salt
• 2/3 cup tepid Water
• 3 eggs (1 for glazing)

1. Place two of the beaten eggs, the water, the honey and the oil in a mixing bowl and mix together. If you measure the olive oil first, then use the same measuring spoon for the honey so the honey doesn't stick to the spoon.
2. Pour the mix into the bottom of the bread making pan and then add the flour, then the salt and yeast.
3. Set the programme to DOUGH (if using a bread maker) or, if not, mix together using your hands until you have a soft even dough.
4. When the dough is ready, place it on a slightly floured surface and knead for 2 -3 minutes. If the dough is sticky maybe adjust your honey / oil next time a little and add more flour as you knead it.
5. Divide the dough in half. Then divide each half into thirds. Shape each third into 3 equal sized pieces, then roll each into a sausage shape. You can then plait two sets so you have 2 loaves for Shabbat.
6. Pinch the top end of each length and plait together and then tuck the ends underneath to secure the plait at the end too.
7. Place the 2 plaited loaves on a lightly floured baking tray.
8. Put a tea towel on top and leave for 30 minutes in a place without a draft for the dough to prove.
9. With the last beaten egg lightly brush the top of each loaf and then bake in a preheated oven for approximately 20 minutes at 180/200 Celsius.
10. Transfer to a wire rack to cool before serving.