Challah
Baking and Desserts • Jewish
Description
Recipe taken from the book 'Cuisines of the World. Jewish Cuisine.'
Ingredients
- Water 5 fl oz
- Sugar 0 oz
- Dry yeast 0 oz
- Salt 0 oz
- Farm fresh eggs 5 pieces
- Wheat Flour 15 oz
- Vegetable Oil 0 fl oz
- Poppy seed paste to taste
- Toasted Sesame to taste
Step-by-Step Guide
Step 1
Combine water, sugar, yeast, and salt, stir, and let sit in a warm place for 15–20 minutes.
Step 2
Beat three eggs.
Step 3
Sift flour into a large bowl, make a well in the center, pour in the beaten eggs, yeast mixture, and 30 ml of vegetable oil.
Step 4
Knead a soft dough, cover with a towel, and let rise in a warm place for 1–2 hours, punching it down twice during this time.
Step 5
Remove the dough from the bowl, punch it down again, and divide it into two parts.
Step 6
Cut each part into 3 pieces and roll them into strands.
Step 7
Pinch the ends of the strands together and braid them.
Step 8
Grease a baking sheet with vegetable oil, carefully place the challah on it, and let it rise in a warm place for 25–30 minutes.
Step 9
Beat the remaining eggs.
Step 10
Brush the challah with the beaten eggs, and sprinkle with poppy seeds and sesame seeds.
Step 11
Bake in a preheated oven at 355°F for 25–30 minutes until golden brown, then remove, cover with a towel, and let cool.
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