Chilli Challah

Instructions

1. 1

   Combine warm water, honey, and yeast in a bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: Water temperature should be around 40°C for optimal yeast activation.

2. 2

   In a large mixing bowl, combine flour and salt. Create a well in the centre and pour the yeast mixture along with olive oil. Mix until a shaggy dough forms, then knead for 10 minutes until smooth and elastic.

   Tip: If the dough is too sticky, dust with a little more flour gradually.

3. 3

   Fold the minced chillies and garlic into the dough along with toasted cumin seeds, distributing them evenly throughout. Cover and let rise for 90 minutes until doubled in size.

   Tip: Reserve some cumin seeds for sprinkling on top before baking for extra flavour.

4. 4

   Turn the dough onto a floured surface and divide into 3 equal portions. Roll each portion into a long rope about 40 cm in length.

   Tip: Make the ropes as even as possible for a symmetrical braid.

5. 5

   Braid the three ropes together on a lined baking tray, tucking the ends under neatly. Cover and let proof for 45 minutes.

   Tip: A loose braid will expand more evenly during baking.

6. 6

   Preheat oven to 200°C. Brush the braided loaf with beaten egg wash and sprinkle generously with sesame seeds and any remaining toasted cumin seeds.

   Tip: The egg wash creates a beautiful golden-brown colour and slight shine.

7. 7

   Bake for 35 minutes until the loaf is deep golden brown and sounds hollow when tapped on the bottom.

   Tip: If the top browns too quickly, tent loosely with foil for the last 10 minutes.

8. 8

   Remove from the oven and cool on a wire rack for at least 15 minutes before slicing and serving.

   Tip: Cutting too early will result in a gummy crumb; patience rewards you with perfect texture.