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Challah

Name: Challah
Total time: 3 h 30 min
Yield: 12
Cuisine: Jewish
Ingredients: 700 g Strong white flour; 280 ml Warm water; 10 g Dried yeast; 80 g Caster sugar; 3 Eggs; 100 ml Neutral oil; 2 tsp Salt; 1 Egg yolk for the glaze; 2 tbsp Sesame or poppy seeds

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.

แหล่งที่มา

สูตรโดย Jewish diaspora kitchens · 🏺 ดั้งเดิม · 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.

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ดูวิธีทำเป็นวิดีโอ · 3 วิดีโอ

Preppy Kitchen Sonya's Prep Natashas_Baking

⏱ 210 นาที🍽 12 ที่🔥 280 แคล🇮🇱 อิสราเอล

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วิธีทำ

Stir the yeast and 1 tbsp of the sugar into the warm water and leave 10 minutes until foaming.
Mix in the flour, remaining sugar, 2 eggs, the oil and the salt. Knead 12 minutes until smooth and elastic.
Prove in a covered bowl 1 hour 30 minutes until doubled.
Knock back, divide into 6 and roll each into a 40 cm rope, thicker in the middle and tapered at the ends.
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.
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.

💡 เคล็ดลับ

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.