challah
A beautifully braided bread, is not just a culinary delight but a symbol steeped in tradition. In Jewish culture, this amazing loaf is more than just a Shabbos staple; it's a piece of art and history.
Join me to keep this beautiful tradition alive - AM ISRAEL CHAI!
Challah Recipe
6 Ingredient Challah
Challah Recipe (2 medium challahs)
In a mixer (or by hand) mix in ingredients in order:
❤️ 4 cups (480g) all purpose flour
❤️ 1/4 cup (50g) sugar
❤️ 1 Tbsp. (9.3g) dry yeast
❤️ 1 1/4 (300g) cups warm water (may need a few tbsp more)
❤️ 1/4 cup (48g) oil
❤️ 1 tsp (7g). salt
Directions
Combine all ingredients in order and knead for about 7-10 minutes, not less. Dough should be soft, a bit sticky.
Place dough inside a large bowl or keep it in your mixing bowl, oil spray the dough & cover the bowl with a plastic wrap, a bag or a damp towel, let rise 30 minutes.
After 30 minutes punch in the dough, kneed for 1 minute and let rise covered, this time 1 hour, (oil spray on top of dough to avoid drying).
After dough has about doubled, knead about 2-5 minutes and make little balls, let them rest covered 10 minute.
Finally, shape your challah
Let it rise one last time covered another 30 minutes. Turn on your over to 365F.
Brush challahs with egg and bake for 20-30 minutes.
Challahs are ready when golden brown and when you tap on the challah it sounds hollow.
Basic Rules
1. Add the salt last so it does not directly touch the yeast.
2. Add the additional water gradually a tbsp at a time
3. If dough is too wet add a bit of flour 1 tbsp. at a time.
4. The more you knead the fluffier the bread! Play with your food - I highly recommended it 😍
5. Bake when challah almost doubles, don't leave out to rise too long.