Challah Challot Barches Shabbat Bread
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 2 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 cup flour, half-grip
- 1.33 cup water, warm
- 1 tablespoon sugar
- 1 tablespoon salt
- 45 g yeast, fresh
- 3 tablespoon butter, melted and cooled (or oil)
- 3 egg (s), whisked
- 1 egg (s), including the yolk, whisked with water
- Poppy seeds, for sprinkling
Print Recipe
Pin Recipe Instructions
- Crumble the yeast in warm water, add sugar and let stand in a warm place for a short time. In the meantime, mix together 2 cups of flour, salt, eggs and fat in a bowl. Add the yeast and gradually add enough flour to make a firm dough. Place the dough on a floured board and knead for about 10 minutes, then turn in a heavily greased bowl until fat on all sides. Cover with a cloth and let rise in a warm place until it has doubled in size (1 - 2 hours).
- Knead for a while and then braid the challot (plait shape). There are several ways of braiding, e.g. E.g. cut the dough into 6 equal parts. Shape each piece on the board into a roll about 3 cm in diameter and weave 2 challots from 3 rolls each. Place the challot at least 15 cm apart on a greased baking sheet and let rise in a warm place for about 10 minutes. Whisk the egg yolks with a little water to brush the challot, sprinkle with poppy seeds and bake for 35 - 40 minutes in the preheated oven at 200 ° C.
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