Jewish Bread Challah
Typical white braided bread of Shabbat, or Jewish Saturday, also consumed during the holidays. Soft and tasty, perfect with sweet and savory accompaniments.
Ingredients
- 600 g All Purpose Flour
- 175 ml Water
- 50 g Honey
- 2 - 3 Eggs
- 25 g Butter soft
- 12 g Fresh Yeast
- 10 g Salt
- 1 Yolk
- 1 tbs Milk
- to taste White Sesame Seeds or Poppy Seed
Instructions
Dough and First Rising
- Dissolve the yeast in the water.175 ml Water, 12 g Fresh Yeast
- In a bowl, put the flour, honey, whole eggs and yeast dissolved in the water.600 g All Purpose Flour, 50 g Honey, 2 - 3 Eggs
- Start kneading, when you see the dough almost ready add the soft butter and salt.25 g Butter, 10 g Salt
- Knead until you get a soft and smooth dough. Cover it with a damp cloth and let it rise at room temperature for 1 hour.
Folds and Second Rising
- After 1 hour, deflate the dough by crushing it, without re-kneading it.
- With a rolling pin, roll it out to get a more or less rectangular shape, without making it too fine.
- Now make a 3 fold: bring one side of the dough towards the center of the pastry and then do the same with the other side.
- Roll it out with a rolling pin and repeat this for 5 or 6 times. At the end of the last fold, form a ball with the ball, cover it with a damp cloth and let it rise for 30 minutes.
Braiding and Third Rising
- Cut the dough into three equal parts, form three long loaves of dough and place them on a baking sheet with parchment paper and let them rest for 10 minutes.
- Pinch the three ends of the loaves together and twist them gently. When you have finished weaving, fix the ends of the loaves.
- Cover with the plastic wrap and let it rise for 1 hour.
Baking
- Heat the oven to 180 °C (356 °F).
- Mix the milk with the egg yolk and brush the loaf of bread, sprinkle with the seeds of your choice and bake for 25 - 30 minutes.1 Yolk, 1 tbs Milk, to taste White Sesame Seeds
Nutrition
Serving: 982g | Calories: 2712kcal | Carbohydrates: 505g | Protein: 81g | Fat: 37.5g | Sugar: 43g
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.
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