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Challah

Origin: jewish tradition

Challah is a braided soft bread eaten during the Sabbath and the Jewish holidays. According to tradition, each meal must start with the blessing of two loaves of bread.

There are as many recipes and styles to this bread as there are families. They can be braided from 3 to as many as 8 strands of dough, but the result is always truly amazing. A golden beatiful looking crust, soft and rich crumb with just the right amount of yeast flavor that you want in your roll.

No need for a special reason, this bread is good as a bread roll, as a loaf to cut slices and make a sandwich,
with a salmon cheese spread, butter and jam... pretty much anything you like !

So have some fun ! Braid away !

Ingredients:

  • 4 cups of "0000" flour 
  • 20 gr of yeast 
  • 100 ml of water
  • 100 ml of warm milk 
  • 1 egg
  • 50ml canola oil
  • 10gr salt
  • 50 gr sugar
  • Poppy seeds or sesame seeds for topping
-Dissolve yeast in warm water and milk. Beat in sugar, oil, eggs, and salt. Add the flour one cup at a time, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
-Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid.
-Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
-Preheat oven to 375 degrees F (190 degrees C).
-Brush with egg wash or milk and sprinkle with sesame or poppy seeds if desired.
-Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

Luz

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