In Loving Memory of our Dear Parents

Benjamin Assa & Rebeca Assa z"L

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Traditional Challah

INGREDIENTS

4 envelopes of Yeast or 2 Ounces of Fresh Yeast (7 and 2/3 teaspoons of instant yeast Brand SAF)

3 ½ cups Warm Water (1/4 cup more water if it is yeast SAF)

¾ Cup Sugar

1 Trickle of Honey (1 tablespoon more or less)

1 ½ tablespoon of salt

1 - 5 pound bag of Flour (high in gluten) about (13-14 cups)

6 Eggs lightly beaten

1 cup of Oil, sunflower, corn or canola

 

INSTRUCTIONS 

Sift the flour in 2 bowls, half and half more or less.
In the first bowl, put in the center the yeast, sugar, salt and mix well. After add the water, honey and eggs and mix well. Add the oil, and slowly add in the remaining flour but not all. The dough should be a bit watery. Put the dough on the table and kneed for about 10 minutes, adding small amounts of flour until you have reached the right consistency.
Add a trickle of oil in a bowl and add the dough, turn it over so that the dough has oil on all sides and cover with Plastic Paper (Saran Wrap) and a wet towl to cover the bowl.
Let is rise for 2 hours, airing it out every 30 minutes.
Take out the dough and set it on the table, take a small piece for the blessing. At this moment is accustomed to ask for someone sick or for anything else you have in mind.  We take out the small piece with the blessing before we cut it and braid it.
(The small piece of dough is wrapped in aluminum foil and burnt, but we can’t put it in the oven at the same time as the bread).
We can make 6 medium size challahs or 4 large ones. We braid the challah and you place them on baking pans with wax paper. Let them rise to double its size.
Preheat the oven to 375’F.
Mix 1 egg with 1 tablespoon of water and spread over the challahs, you can also add, poppy seeds or sesame seeds or as you wish and we bake them until they Brown which is more or less 25 minutes.
As soon as they come out of the oven, wrap them separately with aluminum foil well and freeze them. The day you will eat it, remove them in the morning and defrost them in the foil at room temperature and later heat up with the food.

 

Debbie Dirnfeld

 

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