One of my
strongest memories, one
that touches you deep within you, is from an early period of my life, kindergarten time, or
even before.
It’s the irresistible
sweet aroma of fresh Challah bread which welcomes Friday and the weekend that follows.
I see my
kids today, big smile shining faces, stepping into their kindergarten realizing
it’s Friday as they see the Challah daw quietly and gracefully rising as it
wait for their little hands.
Whether given
a shape of an abstract little hill “it’s the dragon castle mommy!”, a longish
version “snake! I made snake Challa today!” or a braided shape as they grow,
the taste is always the same:
The taste of
Friday!
Addicted to
the enchanting aroma filling our home and
the gorgeous taste, I will hardly ever skip making Challa bread at home.
I will
always prepare one for my grandparents and one for our family Friday dinner.
We love
giving the third one to our friends, welcoming new neighbors, as a humble
‘thank you’ for a helping hand, or no significant occasion, just to say that we
love you.
As with any
bread, it’s the love and even more important, the patience you put into it.
Take the
time to knead, it will pay back =)
I love the
following recipe, I make 3 decent size Challa from it. I guess
you could make 2 large loaves or even 1 super size, but in such case
oven temp and time should probably be tuned.
(I prefer weighting it all in advance, but you could use the more general application if you don’t have a handy weighs.)
(I prefer weighting it all in advance, but you could use the more general application if you don’t have a handy weighs.)
Ingredients:
320 gr room
temp water (1.5 cups)
30 gr fresh
yeast (3 tablespoons)
800 gr
white, all-purpose flour (6 cups approx.)
2 egg
80 gr sugar
(6 tablespoons)
12 gr salt
(1 flat tablespoon)
60 gr melted butter (1/4 cup oil)
60 gr melted butter (1/4 cup oil)
1 egg -
beaten
Sesame
Directions:
1. In a
large ball,
Pour the
water and add the yeast, crumbled. Let it rest for a few minutes until a creamy
layer forms on top.
Add flour,
mix and start kneading as you add the eggs, sugar, salt and butter.
Keep
kneading until smooth and elastic, about 10 mins. Carefully add a little flour
if too sticky.
You could use a mixer for the mixing part, but the kids, and myself…, love to do it all with our own hands =)
You could use a mixer for the mixing part, but the kids, and myself…, love to do it all with our own hands =)
2. Form a ball
shape, and place it in a slightly floured bowl, covered with wet cloth.
Let it rest
for an hour or so until it will double the size.
3. Using a knife, split the ball into 3 equal-sized
pieces.
Split each
one of them again in 3.
Time to call
your little helpers:
Working on a
floured surface, roll the small dough pieces into ropes, a little thicker than
your thumb.
Place 3
ropes in a fan shape and pinch together at the top.
Braid them
starting from the right strand, placing it between the middle and left one.
Take the
left one, move it over the new middle one and place it between it and the new
right one.
Continue
until the loaf is breaded and pinch together
and fold the tail underneath for a nice neat look.
4. Carefully
place the braided loaves on a baking sheet lined with parchment paper, cover
with wet cloth and let it rest for one another 40-60 mins.
5. About 20
mins before resting time ends, preheat the oven to 428 F / 220 degrees C
6. Brush the
braided loaves with egg and spread sesame.
7. Get ready
for an enchanting, heady sweet aroma: Bake for 25 mins until the top browns to
a rich golden color. If the top browns too early you could carefully place a
second parchment paper on it for the last few cooking minutes left.
8. This is
the hardest part: let it cool on a wire rack before slicing.
Please *DO*
try it at home =)
I would love
to hear your impression, please comment below
Have a great day,
Have a great day,
Doron
