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March 2, 2017

CHALLAH

Post by Melissa Mayo

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CHALLAH








CHALLAH


US (Imperial)


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Ingredients

FOR THE WET INGREDIENTS
5 cups of luke warm water
5 tspn active yeast
2 TBS sugar
4 eggs
½ cup oil

FOR THE DRY INGREDIENTS
14 cups (5lbs) all-purpose flour
1 ½ cups sugar
2 TBS salt

FOR THE TOPPINGS
1 egg (for wash)
Chocolate chips, olives, sesame or poppy seeds, cinnamon sugar, herbs de Provence, sun dried tomatoes, caramelized onions, sprinkles etc…



Instructions

In a bowl combine the luke-warm (not boiling) water with the yeast and sugar. Allow the mixture to activate for 10 minutes till a foam begins to form on top. Add the eggs and oil and whisk to combine.

In a large bowl combine half the flour, sugar and salt. Stir to combine. Add the wet ingredients and mix together. Add the remaining half of the flour and mix to incorporate everything.

Turn the dough onto the counter and knead for 10 minutes. If the dough is sticky keep adding flour till you get the right consistency. Place the dough back in the bowl and cover it with a tablespoon of oil.

Cover the dough with plastic wrap and allow it to rise in the refrigerator overnight. If you choose this option allow it to come to room temperature before braiding.

Alternatively you can cover the dough with a damp dish towel and allow it to rise in a warm spot until it doubles in size.

Preheat the oven to 375 F

Once the dough has risen, make the BROCHA **** and shape the challahs.

Place each challah onto a parchment lined baking sheet and brush with a beaten egg. Sprinkle with the toppings of your choice. Allow the challah to rise again for a further 20 minutes.

Bake the challah for 20-25 minutes or until the bottom is brown

BROCHA****
ברוך אתה “ אלהינו הלך העולם אשר קדשנו במצוותיו וציונו להפריש חלה / Boruch Atoh Ado-nay Elo-heinu Melech Ha'Olam Asher Kidshanu B'mitzvosav V'tzivanu L'hafrish Challah / Blessed are You, Lord our G d, King of the Universe, who has sanctified us with His commandments and commanded us to separate challah.

MAKES 4 CHALLAH







Mielie pap & gravy with boerewors


EU (Metric)


Print
Ingredients

FOR THE WET INGREDIENTS
5 cups of luke warm water
5 tspn active yeast
2 TBS sugar
4 eggs
½ cup oil

FOR THE DRY INGREDIENTS
14 cups (2.25 Kg) all-purpose flour
1 ½ cups sugar
2 TBS salt

FOR THE TOPPINGS
1 egg (for wash)
Chocolate chips, olives, sesame or poppy seeds, cinnamon sugar, herbs de Provence, sun dried tomatoes, caramelized onions, sprinkles etc…



Instructions

In a bowl combine the luke-warm (not boiling) water with the yeast and sugar. Allow the mixture to activate for 10 minutes till a foam begins to form on top. Add the eggs and oil and whisk to combine.

In a large bowl combine half the flour, sugar and salt. Stir to combine. Add the wet ingredients and mix together. Add the remaining half of the flour and mix to incorporate everything.

Turn the dough onto the counter and knead for 10 minutes. If the dough is sticky keep adding flour till you get the right consistency. Place the dough back in the bowl and cover it with a tablespoon of oil.

Cover the dough with plastic wrap and allow it to rise in the refrigerator overnight. If you choose this option allow it to come to room temperature before braiding.

Alternatively you can cover the dough with a damp dish towel and allow it to rise in a warm spot until it doubles in size.

Preheat the oven to 190 C

Once the dough has risen, make the BROCHA **** and shape the challahs.

Place each challah onto a parchment lined baking sheet and brush with a beaten egg. Sprinkle with the toppings of your choice. Allow the challah to rise again for a further 20 minutes.

Bake the challah for 20-25 minutes or until the bottom is brown

BROCHA****
ברוך אתה “ אלהינו הלך העולם אשר קדשנו במצוותיו וציונו להפריש חלה / Boruch Atoh Ado-nay Elo-heinu Melech Ha'Olam Asher Kidshanu B'mitzvosav V'tzivanu L'hafrish Challah / Blessed are You, Lord our G d, King of the Universe, who has sanctified us with His commandments and commanded us to separate challah.

MAKES 4 CHALLAH





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