A challah recipe for Shabbat/Walla system!
When did we all discover that it's fun, delicious, and inexpensive to bake at home?
The answer is clear, in 2020.
During the first closure of the corona, baking enthusiasts started baking challah for Friday.
The large amount of time we had between four walls, the desire to do something with this free time and the enjoyment of the matter started the first wave.
After all the photos on Instagram, everyone else was jealous and by the second closing everyone had joined the hot trend.
Since then, as in everything, we may have neglected the matter of baking, and in general - for no reason.
Baking challah at home is not a complicated matter (I'm sure you've baked a Shabbat cake that took more effort from you) and after you've mastered the matter, you can decorate the challah with plenty of fancy toppings - sesame, of course, but also pumpkin and sunflower seeds and various pieces of nuts.
Step by step until the impressive result.
Perfect challah in home baking / Reuven Castro
Want to profit processes?
Up to step number 5 you can follow the instructions, then instead of letting the dough rise at room temperature in an hour to an hour and a half, you can start steps 1-4 the night before and slowly let it rise overnight in your refrigerator.
Tomorrow you can continue exactly according to the instructions, try whichever way works out and is convenient for you.
Let's get started with a simple and easy recipe.
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Baked challah (smeder zora in ramek)
Ingredients for the recipe
Ingredients for one very large challah or for 2 medium challahs:
30 grams of fresh yeast or 4 teaspoons of dry yeast
¼ 1 cup (300 ml) lukewarm water
1/3 cup sugar
1 teaspoon of salt
1 large beaten egg
40 grams of melted butter (or margarine).
½ 5-5 cups of white flour
For coating:
1 egg yolk
1 teaspoon of water
A little sesame or poppy seeds
Preparation
1. Mix yeast, water, sugar, salt, egg and melted margarine in a large bowl.
2. Add 2 cups of the flour and beat until a uniform and smooth mixture is obtained.
3. Add another 2 ½ cups of the flour gradually while mixing with a spoon, until a dough is formed.
4. Remove the dough to a floured surface and knead well for about 7 minutes.
If the dough is sticky, add more flour during the kneading in an amount of up to one cup.
Knead until the dough becomes soft, less sticky and very flexible.
5. Grease a clean bowl with a little oil, roll the dough in it, cover with a damp towel or cling film and leave to rise until doubled in volume, for about an hour to an hour and a half, at room temperature.
6. After the dough has risen, remove the air from the dough by kneading it briefly, and shape it into a plexus.
7. Place the entanglement on baking paper diagonally from the oven tray.
Cover with a towel or plastic wrap, and wait about 40 minutes, until the dough almost doubles in volume.
Meanwhile, heat the oven.
8. Beat an egg yolk with a teaspoon of water and gently brush the challah.
Make sure to brush evenly over the entire swollen area.
To finish, sprinkle a little sesame or poppy seeds on top of the challah.
9. Bake in an oven preheated to a medium heat of 180 degrees, for about 45 minutes or until it starts to brown nicely.
10. Remove the challah from the oven and place it on a wire rack to cool.
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More on the same topic:
Applies
Challah for Shabbat
baking