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.
- Wheat flour 450-500 g
- Water 100 ml
- Dry yeast 2 tbsp
- Eggs 4 pcs
- Vegetable oil 2 tbsp
- Sugar 2 tbsp
- Salt 0,5 tsp
Beat three eggs and combine with sifted flour and suitable yeast. Add vegetable oil and knead an elastic dough.
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.
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.
When challah has a golden brown crust, it must be removed from the oven, covered with a towel and allowed to cool.