Weekend scent: a homey mala of Aviv Moshe
There is nothing like a scented challah coming out of the oven to fill the house with festive aromas of Shabbat. Chef Aviv Moshe does not give up homemade challah and shares us with his challah recipe
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Has fallen into the Sabbath of Spring Moses
Recipe By: Aviv Moshe, Walla System! NEWS
45 ratings / 2.73 stars
- 20 minutes work
- Two and a half hours total
- Easy to prepare
- 2 units
New Year's RecipesFollowing Shabbat Fur Recipes
Preparing Challah at Home and Entering the Shabbat Atmosphere (Photo: Nimrod Saunders)
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Ingredients
- 1 kg of flour
- 100g sugar (half a cup)
- 12 g dry yeast (1/2 1 tbsp)
- 12g salt (1 tablespoon flat)
- 1 egg
- 1 yolk
- 120 grams of sunflower or soybean oil (1/2 cup + spoon)
- 460 ml of very cold water
- 1 scrambled egg with little water
- Mechumshum
Before baking
Preparation
Put in a mixer with kneading hook flour, yeast, water and sugar for about 5 minutes.
Add egg, yolk and oil and knead on medium speed for another 5 minutes.
Last add the salt and knead for another 5 minutes until smooth and not too sticky dough is obtained.
Cover the bowl with a damp towel or plastic wrap and swell for about an hour.
Divide the dough into 6 balls and form each sausage-shaped ball. Braiding all 3 sausages to braid. Place the braided braids on a baking sheet covered with plastic and bubble for about an hour (in winter even an hour and a half).
Meanwhile, preheat oven to 180 degrees. Brush in egg, sprinkle with sesame seeds and bake for about 25-30 minutes or until the eggs are browned.
Tip: Along with applying, you should put ice cubes in the bottom of the oven to create moisture in it.
How do you prepare for the Sabbath of Aviv Moshe?
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