Challah Bread

In a bowl, combine the flour, salt and sugar together. Add the margarine and rub in with the fingertips. Add Anchor Instant Yeast and mix well.

Mix the lukewarm water and beaten egg together and add to the flour mixture to form a soft dough.

Knead the dough well for about 10 minutes, until smooth and elastic. Cover with greased plastic and leave to rest for 10 – 15 minutes.

In a saucepan, mix the sugar and water together. Bring to the boil over low heat, about 5 minutes. Remove from heat and set aside.

Knock the dough down and divide into 4 equal pieces. Roll each piece into a strand about 30 – 40 cm long. Lay 2 strands going up and down and the other 2 going side to side, almost like a hashtag. Make sure the strands go over and under each other in turns so they are woven together in the middle (1). Find the strand that is going underneath another and fold it over the one just to its right. Keep going in the same direction with the strand that is underneath, around the dough (2). Once you’ve gone all the way around, switch follow the same steps in the opposite direction (3). Again, look for the strand that is underneath and fold it over to the left. Keep switching directions until the dough pieces are too short to fold. Gently tuck the loose ends underneath to finish the round shape (4). Place the finished round dough onto a greased pan and cover with greased plastic and allow to rise for 25 – 30 minutes.