Challah

Challah – recipe with photo, recipe with photos, Jewish cuisine
rating: 4
wotes: 1

Cooking time: 1 h 30 minutes

Difficulty: Simple recipe

Recipe yield: 700 g

Jewish food

Challah – the national recipe of Jewish cuisine. Challah is a festive bread and is baked on Shabbat and Rosh Hashanah. I have not yet met a person who would not like this bread. Airy and fragrant braid, as it is also called, cannot leave anyone indifferent. In my childhood, rarely did any of the kids bring challah home without being bitten.

Challah ingredients

Challah recipe

Dough for challah
1

To cook challah, dilute the yeast in warm water, add salt, sugar, mix and heat for 15-20 minutes.

Dough that came up
2

Beat three eggs and combine with sifted flour and suitable yeast. Add vegetable oil and knead an elastic dough.

Dough strips
3

Divide the kneaded dough into 6 equal parts. For accuracy, you can use a balance.

Braided dough braid
4

Roll up bundles from parts of the dough, fasten them on one side and braid in the form of a braid. Bend the ends of the braid under the challah.

Dough braid is formed
5

Put the prepared challah on a greased baking sheet and put in the heat for 20 minutes.

Brush the challah with an egg
6

After the challah is suitable, brush it with a slightly beaten egg, sprinkle with sesame seeds and poppy seeds. Bake challah at 180°C (355°F) for 25-30 minutes.

Ready challah
7

When challah has a golden brown crust, it must be removed from the oven, covered with a towel and allowed to cool.

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