Recipe: Challah with preserved lemon and za’atar - The Jewish Chronicle
Give the Friday night favourite a zesty edge
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Ingredients
- 320ml lukewarm water
- 30g fresh yeast (or 15g active dried yeast)
- 800g plain flour
- 2 large eggs, plus an extra egg (beaten) for egg wash
- 80g caster sugar
- 2 1/8 tsp fine sea salt
- 60g unsalted butter, melted
- 90g preserved lemon, roughly chopped
- 3 tbsp za’atar, to sprinkle
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