Aviv Moshe's Challah for Shabbat (Photo: Nimrod Saunders)
You can't celebrate Shabbat properly if there isn't fresh and fragrant challah on the table, and although you can always buy excellent challah at a bakery, there's nothing like challah that you've baked yourself at home.
The smell that spreads throughout the house, there is no more Shabbat atmosphere than that.
Aviv Moshe's challah recipe is fun to return to again and again, a classic challah recipe, dairy-free, and the most delicious, which is fun to serve on Shabbat or Rosh Hashanah eve.
Prepare challah at home and enter the Shabbat atmosphere
Ingredients
1 kg of flour
100 grams of sugar (half a cup)
12 grams dry yeast (1/2 1 tablespoons)
12 grams of salt (1 flat spoon)
1 egg
1 egg yolk
120 grams of sunflower or soybean oil (1/2 cup + tablespoon)
460 mm for very cold water
before baking
1 beaten egg with a little water
A little bit
For the conversion table click here >
Preparation
How do you make challah for Aviv Moshe's Shabbat?
1 Put flour, yeast, water and sugar in a mixer with a kneading hook for about 5 minutes.
2 Add egg, yolk and oil and continue kneading on medium speed for about 5 more minutes.
3 Finally, add the salt and continue kneading for another 5 minutes until you get a smooth and not too sticky dough.
4 Cover the bowl with a damp towel or cling film and leave to rise for about an hour.
5 Divide the dough into 6 balls and make a sausage shape from each ball.
Braid all 3 sausages.
Place the braided braids on a baking sheet covered with plastic and let rise for about an hour (in winter even an hour and a half).
6 In the meantime, heat the oven to 180 degrees.
Brush with egg, sprinkle with sesame seeds and bake for about 25-30 minutes or until the crusts are brown.
Tip
7 :
Along with the application, you should put ice cubes in the bottom of the oven to create moisture in it.
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