Brown and fragrant.
Chala Zariza for Shabbat/Sugat, Afik Gabai
Even if you remembered it at the last minute, that doesn't mean you have to give up homemade challah that will fill the kitchen with the smells of Shabbat.
Oren Luxenburg
, chef and host of the "talking is not fattening" podcast, teaches how to make wonderful brown challah from self-raising flour and yogurt.
You will leave the yeast and the fermentation for another time.
Those who love a crackling challah crust will adopt this recipe regularly/soget, Afik Gabay
Even when there is no time.
Hala without yeast for those in a hurry/Afik Gabay
Ingredients for the recipe
For dough without yeast
½ pack of yogurt (100 grams)
½ cup orchid (120 ml)
2 tablespoons olive oil (or other vegetable oil)
½ spoon of honey or sugar (20 grams)
1 egg
½ cup self-raising flour (350 grams)
½ teaspoon of baking soda
½ teaspoon salt
before baking
1 small egg
2 tablespoons thin or thick oatmeal
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Preparation
How do you make challah for Shabbat without yeast?
1
Heat the oven to 190 degrees.
2
Mix all the dough ingredients and knead until a firm dough is obtained.
3
Divide the dough into three parts and open each part with a rolling pin into a large rectangular sheet.
4
Roll each leaf into a roll until you get 3 long snakes.
5
Braid the three snakes into a challah shape and transfer to a pan lined with baking paper.
6
Brush the challah with a little beaten egg and sprinkle oats on top.
7
Put straight into the hot oven for about 20-25 minutes, until golden brown.
8
Let the challah cool completely before slicing it.
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Oren Luxenburg, in collaboration with Suget
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