Challah
1 hour 30 min. Recipe Yield:
700 g Difficulty:
Simple recipe
Challah – the national recipe of Jewish cuisine. Challah is a festive bread and is baked on Shabbat and Rosh Hashanah. I have not yet met a person who would not like this bread. Airy and fragrant braid, as it is also called, cannot leave anyone indifferent. In my childhood, rarely did any of the kids bring challah home without being bitten.
Recipe Ingredients
Cooking Recipe
To cook challah, dilute the yeast in warm water, add salt, sugar, mix and heat for 15-20 minutes.
Beat three eggs and combine with sifted flour and suitable yeast. Add vegetable oil and knead an elastic dough.
Divide the kneaded dough into 6 equal parts. For accuracy, you can use a balance.
Roll up bundles from parts of the dough, fasten them on one side and braid in the form of a braid. Bend the ends of the braid under the challah.
Put the prepared challah on a greased baking sheet and put in the heat for 20 minutes.
After the challah is suitable, brush it with a slightly beaten egg, sprinkle with sesame seeds and poppy seeds. Bake challah at 180°C (355°F) for 25-30 minutes.
When challah has a golden brown crust, it must be removed from the oven, covered with a towel and allowed to cool.