Rosemary Challah bread with blackberry jam

Rosemary Challah bread with blackberry jam

Serves 10


5g dried yeast

200ml warm water

90g caster sugar

580g strong flour

1/2 tbsp salt

2 medium eggs

60ml sunflower oil

60g butter

1 tbsp chopped rosemary


Mix the water, yeast and a teaspoon of sugar together and set aside for 15 minutes.

In a mixer, fitted with a dough hook, mix the four, remaining sugar and salt.

Add the yeast mixture and mix on low speed for 3 minutes. Add the eggs and oil, combine.

Finally add the butter and rosemary and mix on medium speed for 8 minutes.

Remove and place in a greased bowl, cover with a cloth and leave in a warm place for 1 hour or until doubled in size.

Once this stage is reached, knock back the dough and knead on a flavoured work surface.

Divide the dough in three and roll each one to form a long rope (approx 15 Inches).

Gather the three ropes and squeeze them together at the top, braid/plait the ropes and squeeze again at the bottom.

Pace this on a floured tray and cover with a cloth for a further hour or until doubled in size.

Preheat your oven to 180C

Brush the proved loaf with a mixture of whole egg and milk making sure to cove it all.

Place in the oven and bake for 30-35 minutes.

Remove and place on a wire rack to cool.

Blackberry jam

Makes 1×250ml jar


300g blackberries

250g caster sugar

1 cinnamon stick

Juice of 1/2 orange


Very simply, place all the ingredients in a large pot and heat gently until the sugar is dissolved.

Bring the mixture to the boil and cook for about 20 minutes, stirring continuously to prevent sticking.

Remove the cinnamon stick and place the jam in sterilised jars and this can be kept for up to 12 months.

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