Challah: the traditional Jewish bread recipe
The Brioche it’s a jewish bread traditional of twisted shape similar to brioche bread, usually served during the Shabbat, the feast of rest, celebrated from Friday sunset to Saturday sunset. A soft and airy bread that does not contain animal fats or dairy products and is therefore suitable for all those who are lactose intolerant, or who have chosen a vegetarian diet. Beautiful to look at, thanks to the typical braided pattern, it tastes rich and delicious, but less sweet than brioche bread, which goes well with many different dishes: it is ideal if accompanied by cold meats and cheeses, but it can also be used with sweet products such as creams and jams. Here’s how to make the perfect challah bread.
Ingredients
Extra virgin olive oil
How to Make Hala Bread
Step 1
Step 1
Prepare the yeast: In a small bowl, mix 150 ml of water with the dry brewer’s yeast, the sugar and 1 tablespoon of flour. Let stand 5 minutes 1.
Prepare the yeast: In a small bowl, mix 150 ml of water with the dry brewer’s yeast, the sugar and 1 tablespoon of flour. Let stand 5 minutes 1.
2nd step
2nd step
In a large bowl, beat the eggs with the salt. Add yeast, olive oil 2 and incorporate the ingredients.
In a large bowl, beat the eggs with the salt. Add yeast, olive oil 2 and incorporate the ingredients.
Step 3
Step 3
Sift the flour and knead to obtain a smooth and compact dough. Add the olive oil and continue kneading 3.
Sift the flour and knead to obtain a smooth and compact dough. Add the olive oil and continue kneading 3.
Step 4
Step 4
Let rise for 90 minutes 4 or until doubled in size.
Let rise for 90 minutes 4 or until doubled in size.
Step 5
Step 5
Divide the dough into 4 equal balls. Place them on a floured plate. 5cover them with a tea towel and let them rest for 10 minutes.
Divide the dough into 4 equal balls. Place them on a floured plate. 5cover them with a tea towel and let them rest for 10 minutes.
Step 6
Step 6
Using a rolling pin, roll out each ball into a rectangle, roll it tightly to form a band. Pinch the edges to close it well. Make 4 strips 6.
Using a rolling pin, roll out each ball into a rectangle, roll it tightly to form a band. Pinch the edges to close it well. Make 4 strips 6.
Step 7
Step 7
Stretch them up to 50 cm. Join the pieces 2 by 2 then braid them to form the braid 7.
Stretch them up to 50 cm. Join the pieces 2 by 2 then braid them to form the braid 7.
Step 8
Step 8
Transfer the braid to the baking sheet. Brush the egg yolk on the dough and sprinkle the sesame seeds 8. Cover it with plastic wrap and let it sit for 30-35 minutes.
Transfer the braid to the baking sheet. Brush the egg yolk on the dough and sprinkle the sesame seeds 8. Cover it with plastic wrap and let it sit for 30-35 minutes.
Step 9
Step 9
Bake in a static oven at 180°C for 35 minutes 9.
Bake in a static oven at 180°C for 35 minutes 9.
Step 10
Step 10
The challah is ready to be served ten.
The challah is ready to be served ten.
Tips
You can use any type of oil to make the challah: we made it with extra virgin olive oil, but many people prefer a more neutral-tasting oil like seed or sunflower oil.
Leaves let the dough rise in a warm but dry place: if it’s cold, put it to rise in the oven turned off with the light on.
You can replace the top with sesame seeds Sun-flower seedsOf poppy oh linen or omit them. You can also sweet versionadd grains of sugar.
In the last stage of cooking, if the challah tends to darkenput it on bottom shelfcovering it with aluminum foil.
storage room
You can store challah in a bread bag or food storage container 5-6 days.
