Week 2 – Bread Week

It is Week 2 – Bread Week! This challenge really allows you to flex your creative skills. You can go for a traditional loaf or you can go all out and do a pistachio bread, or Apricot and Cream Cheese bread. Or you could even make a design based bread like Thea and Mo did, spelling out Mo’s name using bread, check out their video below:

Thea and Mo’s recipe gluten free bread recipe


  • 1 teaspoon Haddar Baking Powder
  • 1 large egg (or egg replacement for vegan option)
  • 3 and 1/3 cups (16 ounces) Blends by Orly Manhattan Blend
  • 1/2 cup Gefen Honey
  • 1/3 cup gluten free oats or oat flour (see note)
  • 1/3 cup oil
  • 2 and 1/2 teaspoons salt
  • 1 teaspoon white sugar
  • 1 and 1/4 cups warm water (105–115 degrees Fahrenheit)
  • 1 tablespoon dry yeast

Prepare the Dough

  1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Cover a sheet pan with Gefen Easy Baking Parchment Paper.
  2. In the bowl of a stand mixer with the paddle attachment, combine one tablespoon of yeast, one cup lukewarm water and one teaspoon sugar. Let sit for about five minutes. Add honey, egg, oil and mix together.
  3. In a separate bowl, mix together Manhattan Blend, oats, baking powder and salt.
  4. Add the dry flour mixture into the mixing bowl and mix on medium speed for three minutes. Gradually add another quarter cup of water and mix on medium speed until the dough is fully mixed. The dough should feel soft and slightly sticky, but not like a batter. Add more flour if the dough is too wet.

Shape and Proof

  1. Turn the dough out onto a surface floured with Manhattan Blend or rice flour. Divide dough into three equally sized parts. Sprinkle flour on top of the dough to prevent it from sticking to your hands.
  2. Carefully roll each portion into three long ropes. Add more flour to prevent the dough from sticking. Place each rope parallel to each other on the pan.
  3. Pinch the top ends together and braid the dough into a plaited loaf. If the dough sticks to your hands, you can dip your fingers in oil to help stick the ends of the dough together. Let sit in a warm and moist area for 45–60 minutes covered with a warm wet towel to let the dough rise.


  1. Egg wash the top of the risen challah with a lightly beaten egg and bake the the challah for approximately 30 minutes, or until the color is a golden brown and the outside is crispy.

Courtesy of Kosher.com

Bread in 4 Easy Steps


  • 500g granary, strong wholewheat or white bread flour
  • 7g sachet fast-action dried yeast
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp clear honey


  • STEP 1

    Tip the flour, yeast and salt into a large bowl and mix together with your hands. Stir 300ml hand-hot water with the oil and honey, then stir into the dry ingredients to make a soft dough.

  • STEP 2

    Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour if you need it.

  • STEP 3

    Oil a 900g loaf tin and put the dough in the tin, pressing it in evenly. Put in a large plastic food bag and leave to rise for 1 hr, until the dough has risen to fill the tin and it no longer springs back when you press it with your finger.

  • STEP 4

    Heat oven to 200C/fan 180C/gas 6. Make several slashes across the top of the loaf with a sharp knife, then bake for 30-35 mins until the loaf is risen and golden. Tip it out onto a cooling rack and tap the base of the bread to check it is cooked. It should sound hollow. Leave to cool.

    Courtesy of the BBC

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