Challah Sabbath Twist Recipe
Summary
Preparation Time5 MinCooking Time1 Hr 0 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Ingredients
| Warm water | 1 1/4 Cup (16 tbs) | |
| Active dry yeast package | 1 | |
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Salad oil | 1/4 Cup (16 tbs) | |
| 2 eggs, slightly beaten | ||
| All purpose flour | 5 1/2 Cup (16 tbs) | |
| Egg yolk | 1 | |
| Water | 2 Tablespoon | |
| Sesame seed | 2 Tablespoon | |
Directions
1. If possible, check temperature of water with thermometer. In large bowl, sprinkle yeast and sugar over water, stirring until dissolved.
2. Add salt, oil, eggs and 3 cups flour; beat with electric mixer until smooth— about 2 minutes. Gradually add remaining flour, mixing in flour with hand until dough is stiff enough to leave side of bowl.
3. Turn out dough onto lightly floured pastry cloth or board. Knead until smooth and elastic—about 5 minutes.
4. Place in lightly greased large bowl; turn dough over to bring up greased side. Cover with towel; let rise in warm place (85°F), free from drafts, about 1 hour, or until double in bulk.
5. Turn out dough onto lightly floured pastry cloth or board. Divide two-thirds into 3 equal parts. Using palms of hands, roll each part into 20-inch-long strips. Braid 3 strips; pinch ends together. Place on large greased cookie sheet.
6. Divide remaining one-third of the dough into 3 equal parts. Roll each part into 18-inch-long strips; braid 3 strips together; pinch ends together. Place on top of the larger braid.
7. Cover with a clean dish towel; let rise in warm place (85°F), free from drafts, until double in bulk—50 to 60 minutes.
8. Preheat oven to 375°F.
9. Brush surface of loaf with egg yolk mixed with 2 tablespoons water. Sprinkle with sesame seed.
10. Bake 35 to 40 minutes, or until a rich golden-brown. (If crust seems too brown after 25 minutes of baking, cover with foil or brown paper.) Remove to wire rack to cool. Serve warm or cold.
2. Add salt, oil, eggs and 3 cups flour; beat with electric mixer until smooth— about 2 minutes. Gradually add remaining flour, mixing in flour with hand until dough is stiff enough to leave side of bowl.
3. Turn out dough onto lightly floured pastry cloth or board. Knead until smooth and elastic—about 5 minutes.
4. Place in lightly greased large bowl; turn dough over to bring up greased side. Cover with towel; let rise in warm place (85°F), free from drafts, about 1 hour, or until double in bulk.
5. Turn out dough onto lightly floured pastry cloth or board. Divide two-thirds into 3 equal parts. Using palms of hands, roll each part into 20-inch-long strips. Braid 3 strips; pinch ends together. Place on large greased cookie sheet.
6. Divide remaining one-third of the dough into 3 equal parts. Roll each part into 18-inch-long strips; braid 3 strips together; pinch ends together. Place on top of the larger braid.
7. Cover with a clean dish towel; let rise in warm place (85°F), free from drafts, until double in bulk—50 to 60 minutes.
8. Preheat oven to 375°F.
9. Brush surface of loaf with egg yolk mixed with 2 tablespoons water. Sprinkle with sesame seed.
10. Bake 35 to 40 minutes, or until a rich golden-brown. (If crust seems too brown after 25 minutes of baking, cover with foil or brown paper.) Remove to wire rack to cool. Serve warm or cold.
Chef
