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Challahs - also a key-shaped challah, with or without toppings, bread
I never give up on the atmosphere and smell of Friday.
When the house is clean and the music is playing, the salads and food for the meal are ready to sit a while too.
This is exactly the time and quiet I have with the challah dough.
The smell of the cooking turns into the smell of yeast and baking,
this is also exactly the stage when my husband and the girls sit in front of the oven, watching for the challah that will be ready in a moment too.
I never give up on the atmosphere and smell of Friday.
Shabbat shalom 🤍
.
.
.
Please note,
a short video with the preparation steps is attached below.
.
.
.
Before baking you can add rosemary for decoration.
After rising, right before baking and shaping, you can add fried onion, olives, sun-dried tomatoes or any other topping you love.
Shape it, let it rise another 20 minutes and bake.
When the house is clean and the music is playing, the salads and food for the meal are ready to sit a while too.
This is exactly the time and quiet I have with the challah dough.
The smell of the cooking turns into the smell of yeast and baking,
this is also exactly the stage when my husband and the girls sit in front of the oven, watching for the challah that will be ready in a moment too.
I never give up on the atmosphere and smell of Friday.
Shabbat shalom 🤍
.
.
.
Please note,
a short video with the preparation steps is attached below.
.
.
.
Before baking you can add rosemary for decoration.
After rising, right before baking and shaping, you can add fried onion, olives, sun-dried tomatoes or any other topping you love.
Shape it, let it rise another 20 minutes and bake.
Ingredients
- 1 kilo flour
- 2 tablespoons yeast
- 1 large egg
- 4 tablespoons sugar
- half liter lukewarm water (500 ml)
- a third cup olive oil
- 1 tablespoon salt
- 1 beaten egg with 3 tablespoons water for brushing before baking. For a slightly sweeter challah, you can add 2 tablespoons sugar.
- For decoration: sesame seeds, nigella seeds, seeds and any other toppings you like
Preparation
Prepare the dough:Mix the yeast, flour and sugar.
Gradually add the egg, the olive oil and finally the water.
Once the dough comes together, add the salt.
Knead for another 10-15 minutes.
Grease the bowl and the sides of the dough with a little olive oil, cover and let rise for about an hour, until the dough doubles in volume.
After rising, gently knead to release all the air from the challah.
Divide the dough into rounds and shape them as you like.
You can make a key shape - said to bring livelihood and abundance,
a braided shape, in a loaf pan, rolls and more.
Let rise a second time for about 20 minutes.
Then dip the challah or rolls in water
(*instead of dipping in water, you can add a few tablespoons of water to the egg mixture for brushing).
Brush with the beaten egg mixture (water/sugar).
Sprinkle with sesame seeds, nigella seeds, seeds and any other toppings you like.
Bake at 180 degrees until golden.
You can bake half-way, freeze, and before serving put them back in the oven at 180 degrees until golden.
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