Challah bread
Origin of the recipe
Those who lived through the Soviet era remember these delicious loaves of bread braided into a braid, and their name—challah—is also a reminiscent of those years. This method of baking white bread comes from Jewish cuisine. In the past, this unusual shape was meant to help religious Jews distinguish "kosher" bread, prepared according to all the strict rules of Judaism, from "non-kosher" bread.
What do you need for cooking?
Ingredients
-
Flour
-
Dry yeast
-
Sugar
-
Egg
-
Rapeseed oil
-
Water
-
Salt
Kitchen utensils
- Bowl
- Baking tray
- Towel
- shoulder blade
- Paper
- Spatula
- Dough processor
Try making aromatic challah using a traditional Jewish recipe! This fresh, golden-crusted loaf will be the perfect addition to your table.
Step-by-step recipe
Step 1:
Place flour in a food processor bowl, add dry instant yeast, sugar and mix.
Step 2:
Beat the egg, add canola oil, warm water, and mix the dough using a food processor. Add salt while mixing and knead for 5 minutes.
Step 3:
Dust the surface with flour and knead the dough with your hands.
Step 4:
Spray a bowl with oil, place the dough in it, spray it with oil, cover with a towel and leave for an hour.
Step 5:
Cut the dough ball in half, roll both halves into a ball and divide each into three parts.
Step 6:
Roll each piece into a sausage.
Step 7:
Pinch the ends of the sausages together at one end and braid them together, sealing the other end. Braid the second bun in the same way.
Step 8:
Place the challah on a parchment-lined baking sheet, cover with a towel and let rise for 1 hour.
Step 9:
Brush the challah with egg and bake for 20-30 minutes in an oven preheated to 180 degrees.
Cooking tips
If you don't have a food processor, you can knead the dough the old-fashioned way, by hand – it'll just take longer and be more labor-intensive.
Seal the ends of the challah well so that they do not come apart.
