• 5b537de13f55e68d57f8ff461bbbb67e

Challah

Challah

Prep
Cook
Serves 2people
Ingredients
Challah
3 1/2
cups all purpose flour, plus
3 1/2
cups all purpose flour
2 1/4
ounce) packages dry yeast
1
egg, beaten
1/2
cup vegetable oil
1
tbsp salt
1/2
cup sugar
2
cups warm water
Glaze
1
egg, beaten
poppy seeds (optional) or sesame seed (optional)
Directions
1.
First measure out all your ingredients
2.
Now from the 1/2 of cup sugar take 1 tablespoon of the sugar and combine it with the yeast and water (you know you have the right temperature of warm water when it's the same temperature as the inside of your wrist)
3.
I let my mixer bowl which is metal (kitchen aid) sit in a hot water bath while the yeast dissolves, 10 minutes
4.
After the yeast has dissolved (it's nice and foamy) add to it the rest of the sugar, salt and 3 1/2 cups flour.
5.
Mix well (I use the bread hook)
6.
Add egg (already beaten) and oil
7.
Slowly start mixing in most of the remaining 3 1/2 cups of flour
8.
The dough will become quite thick
9.
when the dough pulls away from the sides of the bowl, turn it onto a floured surface and knead for approximately 10 minute.
10.
Add only enough additional flour to make dough manageable
11.
Knead until dough has acquired a "life of its own"; it should be smooth and elastic, springing back when pressed lightly with your fingertip
12.
Place dough into a large oiled bowl turning the dough once so its oiled on all sides
13.
Cover with a damp towel and let rise in a warm place for 2 hours, punching down in 4-5 places every 20 minutes.
14.
After 2 hours, turn your dough onto your wokring surface
15.
Now comes forming part
16.
For shabbos I always make a 2 level braided challah which looks great and is really easy.
17.
Prepare your baking sheet lining it with parchment paper
18.
Pre-heat oven to 375 degrees.
19.
First, take a large knife and cut the dough in half.
20.
Next, from each 1/2 now cut off a third & place the 2 thirds on the side.
21.
Now, from the first half (where you've removed a third) divide the remaining dough into approximately equal thirds.
22.
Roll each third out till its about 10-12 inches (I'm guessing I never measured it) & braid all 3 roll together pinching the top & bottom half together& turning them slightly under
23.
Place on baking sheet.
24.
Repeat the same for other half.
25.
Now take the first third you removed earlier& divide in 3, braid just like you did before& place on top of the already braided challah.
26.
Repeat same for other third.
27.
Now let the challah rise for 1/2 an hour.
28.
After the challah has risen glaze with beaten egg & add mohn or sesame if you wish.
29.
Put in preheated oven & let bake for exactly 25 minutes
30.
Turn off oven & leave Challahs in for exactly another 10 minutes

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