travel & recipes

challa, bread for the holy days

I have started making Challa this past winter in Oaxaca, to me when any sauce soaking is required, challa does the ultimate job. 
I have used this recipe so many times, it is simple and hit the spot every time, regardless of how you braid it. 
To make 2 Large loaves you will need to mix following in a bowl (place as listed)

20 gr salt (2 Tbs)
1 kg white flour (7 cups + 2 Tbs)
20 gr dry yeast (2 Tbs)
50 gr sugar ( 1/4 cup)
1 egg
100 gr oil (I use olive) (1/2 cup)
460 gr water (2 cups, less 2 Tbs)

knead for 10 minutes, add flour, a little at a time if needed, allow to rest 5 minutes then knead again for 1 minute and cover with a clear plastic bag.
keep in a warm place until the dough is almost doubled in size.
braid challa, brush with a beaten egg and cover again with the plastic bag.

heat oven to 190°c /375°f  
once the bread has risen to a time and a half its original size, place a bowl of boiling water in the bottom of the oven and bake for 17-25 minutes, depending on size, rotating at least once.

to braid, I recommend starting with a simple 2 piece braid, and as you get better experiment new ways, the internet is full of video and pictures on the subject :) good luck and Shabbat Shalom!!! 

Oded fisher has some great videos on youtube (in hebrew..) 
 



Enter your email address:

Delivered by FeedBurner