Chałka

• This a very popular “bread” in Polish and is of Jewish origin.
• In olden days this would not be called bread as it does not contain any rye flour.
• This is made from wheat flour and is a slightly sweet loaf and is more a ‘bulka’- more a yeast cake than a bread.
• In English books it is often called – Challah.
• I have found several recipes and combined them.
• The dough is enriched with eggs, milk and butter.
• I have used honey as the sweetener as this is more traditional than sugar.
• The dough is plaited using at least three strands.
• A glaze of egg yolk and milk is used – but this tends to burn easily – I might try egg white next time, which I have found to be better  
• Poppy seeds, sesame seeds or  kruszonka – (crumble mixture) is scattered over the egg glaze.

Ingredients

• 550g strong or plain flour
• 125ml milk
• 20g dried yeast
• 2 eggs – beaten.
• 2 tablespoons butter – melted
•  5- 6 tablespoons water
• 3 tablespoons of runny honey
• *
• Egg yolk & 1 tablespoon of water – (I will try just an egg white next time)
• Poppy seeds, sesame seeds or crumble mixture for topping

Method

• Make a starter using 3 tablespoons of the flour, the yeast, the milk and 1 tablespoon of the honey.
• *
• Leave until frothy and rising.
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• But the rest of the flour in a large bowl.
• Make a well in the centre.
• Pour in the starter.
• Pour in the beaten egg.
• Pour in the melted butter.
• Pour in some of the water and start to draw the flour and other ingredients together to make a soft dough,
• Add any more water as required.
• Once you have a ball of soft dough move the ball onto a wooden board.
• Knead the dough for 10 minutes.
• Place the dough back into the bowl.
• Cover and leave until the dough has risen and doubled in size.
• *
• Grease a large baking tray.
• Divide the dough into three equal parts.
• Roll out each piece into three strands.
• Plait the three strands together.
• Tuck each end under.
• Place the loaf onto the baking tray.
• *
• Leave for 20-30 minutes.
• *
• Pre-heat the oven to GM6 – 200 C.
• *
• Brush the loaf with the egg yolk mixture.
• Sprinkle with poppy or sesame seeds.
• Bake for  25 – 30  minutes.
• Check after 20 minutes and cover with baking paper if it starts to burn.