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A six-strand braided challah scattered with sesame seeds on a silver tray
Intermedio
🇮🇱 JewishFoto: Aviv Hod · CC BY 3.0 ↗

Challah

An egg-enriched dough braided in six strands, glazed twice and baked to a deep shine — two loaves on the table every Friday night, and the best French toast in the world on Sunday.

Fonte

Ricetta di Jewish diaspora kitchens · 🏺 Tradizionale · Recipes carried to one country from twenty others — Yemen, Iraq, Morocco, Poland, Turkey — and cooked side by side until they became a shared table.

Jewish · sabbath loaf — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a special bread in Jewish cuisine eaten on the sabbath and holidays, the braided form and the two-loaf custom. It is Ashkenazi European in origin rather than native to Israel, and that is stated rather than glossed over. Quantities and method are this book's own.

Background on Wikipedia ↗

Watch it being made · 3 videos

Preppy KitchenSonya's PrepNatashas_Baking
⏱ 210 min🍽 12 porzioni🔥 280 kcal🇮🇱 Israele
HalalKosherVegetarianoSenza latticiniSenza frutta a guscio

Passaggi

  1. Stir the yeast and 1 tbsp of the sugar into the warm water and leave 10 minutes until foaming.

  2. Mix in the flour, remaining sugar, 2 eggs, the oil and the salt. Knead 12 minutes until smooth and elastic.

  3. Prove in a covered bowl 1 hour 30 minutes until doubled.

  4. Knock back, divide into 6 and roll each into a 40 cm rope, thicker in the middle and tapered at the ends.

  5. Pinch the six ends together and braid: take the far-right strand over two, under one, over two, and repeat from the right each time.

    💡 Over two, under one, over two — from the right, every time. Say it out loud while you do it and a six-strand braid stops being difficult.

  6. Prove 45 minutes, brush with beaten egg yolk, scatter the seeds and bake at 180°C for 30 minutes. Glaze again at the 20-minute mark.

💡 Consigli

  • Two loaves are put on the table for sabbath, and the reason is the double portion of manna described as falling on Fridays. This recipe makes one — double it for the full table.
  • Round braided challah, coiled instead of plaited, is made for Rosh Hashanah — the circle stands for the year coming round.
  • Day-old challah is what French toast was invented for. It is not a consolation prize.

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