Challah for Shabbat
Baking and Desserts | European cuisine
⏳ Time
2 hours
🥕 Ingredients
6
🍽️ Servings
6
Description
Challah for Shabbat
Ingredients
- Wheat Flour - 16.9 oz
- Chocolate eggs - 3 pieces
- Olive Oil - 10 fl oz
- Sugar - 1.1 oz
- Dry yeast - 0.4 oz
- Salt - 0.4 oz
Step by Step guide
Step 1
Mix vegetable oil with salt and sugar, add a cup of boiling water, stir, then add 1.5 cups of cold water and mix again.
Step 2
Dissolve the yeast with sugar: take a spoonful of yeast and pour it into a glass, then add one spoon of sugar, leaving the rest for the dough. Then add water to the yeast and sugar mixture, it should reach less than half a glass. The water should be warm; let the mixture sit for 3-4 minutes.
Step 3
Once your yeast has bubbled up, dissolve it in warm water (1/3 cup), separately beat two eggs and mix the two mixtures together.
Step 4
Then add flour to our mixture, making sure the dough is not dry; do not overdo it with the flour.
Step 5
After kneading the dough, cover it and let it rest for about 1 hour and 20 minutes to rise.
Step 6
When our dough has doubled in size, we take it out and start kneading again. Divide the finished dough into 3 balls. To avoid adding flour to the dough and making it dry, grease your hands with olive or vegetable oil.
Step 7
Then start making long rolls from each ball. Once you have made them to your desired size, braid them and place on a baking sheet, shaping the braid like a pie according to your dish.
Step 8
Separate the remaining egg from the white and brush the yolk over our bread.
Step 9
Let the dough rest for another 10-15 minutes.
Step 10
After that, place it in the preheated oven for 40 minutes.
Step 11
Optionally, you can sprinkle poppy seeds on the dough.
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