I am a bit too lazy when it comes to making bread. All that little I bake is for my hubby who is an absolute fan of good bread (and it looks like the little one is walking that path as well). Continue reading
Challah is a traditional braided Jewish bread that is served at celebrations. A special loaf served for the Jewish Shabbat. To read more on of the bread click here
The recipe here makes 2 loaves.
Recipe source – Jewish cooking
You need –
- Dried yeast – 1 tablespoon
- Sugar – 1 tablespoon
- Lukewarm water – 1 cup
- Bread flour – 4.5 cups plus extra as needed
- Vegetable oil – 2 tablespoons
- Egg – 2, lightly beaten
For glazing –
- Sugar – 1 teaspoon
- salt – 1/2 teaspoon
- Egg – 1
- Sesame seeds/poppy seeds – for sprinkling
How to –
- White bread flour – 500 grams
- Salt – 1 1/2 teaspoons
- Instant yeast – 2 1/2 teaspoons
- Olive oil – 2 tablespoons plus extra for drizzling
- Lukewarm water – 300 mls
- Rosemary – 2 tablespoons
- Fine sea salt
Gently press your finger into the dough to make deep holes all over and leave for a further 5-10 minutes. Sprinkle each loaves with rosemary and sea salt. Drizzle some olive oil and bake for 25 minutes or till pale golden. Remove from the oven and drizzle some more olive oil.
- If you are not sure if your yeast is still active, them prefer you do a proof test. Take half of the lukewarm water ( please make sure the water is not hot. Otherwise your yeast will die). Stir in the yeast along with a pinch of sugar and set aside for 10 minutes. If the form and bubbles foam on top in 10 minutes then your yeast is still active. Add this to the dough with remaining water as per the recipe.
- The above recipe makes 2 loaves. If you do not want to use both loaves then freeze the other for later. Warm in the microwave before serving.