Cranberry and Walnut Challah

Instructions

1. 1

   Combine warm water and yeast in a large bowl, let sit for 5 minutes until foamy. Add 2 beaten eggs, honey, and oil, mixing until combined.

   Tip: Ensure water is between 40-45°C for optimal yeast activation.

2. 2

   Gradually add flour and salt, mixing until a shaggy dough forms. Knead for 8-10 minutes by hand or 5-6 minutes with a stand mixer until smooth and elastic.

   Tip: The dough should be slightly sticky but hold together well.

3. 3

   Fold in the chopped cranberries and walnuts gently until evenly distributed throughout the dough.

   Tip: Reserve some larger walnut pieces to press onto the surface for visual appeal.

4. 4

   Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 60-90 minutes until doubled in size.

   Tip: You can proof overnight in the refrigerator for deeper flavour.

5. 5

   Divide the risen dough into three equal portions. Roll each into a long rope about 35cm in length.

   Tip: Keep unused dough portions covered to prevent drying.

6. 6

   Braid the three ropes together starting from the center, tucking the ends underneath. Place on a parchment-lined baking tray.

   Tip: A tight, even braid creates a more professional appearance.

7. 7

   Cover the braided loaf with a cloth and let rise for 30-45 minutes until puffy and increased in volume.

   Tip: It should spring back slowly when gently poked with a finger.

8. 8

   Preheat oven to 190°C. Brush the challah with the remaining beaten egg, then sprinkle sesame seeds and reserved walnut pieces over the top.

   Tip: Use an egg wash for a shiny, golden finish.

9. 9

   Bake for 30-35 minutes until deep golden brown. The loaf should sound hollow when tapped on the bottom. Cool on a wire rack for at least 20 minutes before slicing.

   Tip: Cover with foil if browning too quickly during baking.