Traditional Jewish Bread Challah #Challah #Bread #Recipe #Jewish

4.5 ★★★★★ Challah is a traditional Jewish bread, close to a brioche, that is often braided. It is prepared for Shabbath and Jewish holidays. #Challah #Bread #Recipe #Jewish

4.5 ★★★★★ Challah is a traditional Jewish bread, close to a brioche, that is often braided. It is prepared for Shabbath and Jewish holidays. #Challah #Bread #Recipe #Jewish



Traditional Jewish Bread Challah #Challah #Bread #Recipe #Jewish , .


4.5 ★★★★★ | Challah is a traditional Jewish bread, close to a brioche, that is often braided. It is prepared for Shabbath and Jewish holidays. #Challah #Bread #Recipe #Jewish

Total Time: 90 Minutes, Servings: 6 Servings



Ingredients :
  • 8 cups flour , sifted
  • 2½ tablespoons active dry yeast
  • 4 tablespoons sugar (+ 2 tablespoons for a sweeter taste)
  • 5 tablespoons sunflower oil
  • 1 tablespoon golden sesame seeds
  • 2 teaspoons salt
  • 2 eggs + 1 egg white , beaten
  • 2 cups warm water (more or less depending on the flour used)
  • For the top:
  • 2 teaspoons water
  • 2 egg yolks
  • White sesame (and/or poppy seeds)



Instructions :
  • Mix all the ingredients in the large bowl of a stand mixer, except the water and salt. Stir in water slowly while kneading.
  • Add salt and knead the dough for 10 minutes by hand or 5 minutes with a stand-in mixer. The dough should be soft and slightly sticky.
  • Place dough in a large airtight container or a container covered with a clean cloth. Let rise in a warm, area, draft-free area for 60 to 90 minutes, until double in size.
  • Place the dough on a work surface and divide into several pieces that will be used as strands.
  • Flatten each piece of dough with a rolling pin to degas the dough and form strands.
  • Form braided breads. For medium size breads, each strand must weigh about 3 oz. For large loaves, each strand will weigh 4 oz.
  • Place each challah on a baking sheet lined with parchment paper, spacing them 2 to 3 inches apart, to give them room to rise a second time, as well as during baking.
  • Cover the loaves with a clean cloth and let them rise again for about 30 minutes in a dry and draft-free place.
  • Preheat oven to 350 F.
  • In a small bowl, combine water and egg yolks. Beat well. Brush this mixture on each challah. Sprinkle sesame and / or poppy seeds.
  • Bake for roughly 20 minutes or until the loaves are golden brown.



Copyright: Food Recipes Ataaz

Comment 667 / Based On 667 Total User

Rated 4.5 / Based On 667 Customer Reviews

Subscribe