Challah RecipeOrigin: Jewish Period: Traditional |
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Challah (hallah [חלה]) is a traditional Ashkenazi Jewish plaited bread eaten on Shabbat and Jewish holidays except Passover, when leavened bread is not allowed to be eaten. Ingredients:
1.8–2 kg plain or bread flour 
Challah Preparation:Method:Mix 550g of flur with the sugar, salt, yeast, water and oil. Mix-in four of the eggs and create a batter. Next thoroughly beat-in a further 340g of flour with a wooden spoon. Slowly add the remaining flour until a very soft dough is formed. At this stage add the raisins (if using). Tip the dough onto a floured surface and knead thoroughly for 10–15 minutes. Tip back into a bowl, cover and allow to rise for 1–2 hours. Once the dough has risen split into twelve equal portions, form balls and roll these into ropes. Take three for each loaf and braid together. Place on oiled baking trays, cover and allow to rise for about an hour. Make an egg wash by beating the remaining egg with 1 tbsp of water and brush on the surface of the challas. Bake the bread in an oven pre-heated to 160°C for half an hour. Take out, increase the oven to 180°C, apply more egg wash to the bread and return to the oven for a further half hour. Yields four medium-sized loaves. |
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