I never stop adjusting and modifying that one: My water Challah recipe.
I’ve always wanted to take upon myself to never miss a week. And I’ve tried many times. But there was always reasons that made me stop - reasons that were probably not as important as they may have seemed.
Rewind to Rosh Hashana, then Sukkot and Simcha Tora, when I usually always make many batches. Then, October 7th.
It’s the moment where our world changed. Challah was the way to make me pray every week and make me channel my inner spirituality. As I bless that dough every single week since, I am reminded of the pain and suffering of our brothers and I pray for our final redemption.
Recipe yields 8 challah
2 tbsp yeast
1 1/4 cup sugar
5 1/2 cup warm water
1 1/2 cup oil
16 cups bread flour (or 2.5 kg)
2 tbsp pink salt
Egg wash
DIRECTIONS
In a mixer (or in a bowl) combine yeast, sugar and water. Let it sit for about 10 minutes to activate that yeast.
Add oil, flour and salt. Make sure not to place the salt directly on the yeast.
Start your mixer and let it run for 10 minutes. If kneading by hand, also knead for 10 minutes to work the gluten.
Let it rest until double in size, about 1- 1.5 hour
Bless your dough
Take 4 equal size balls. Roll out making the edges thiner than the middle. This will ensure that your braid is higher in the middle.
Start braiding. Rule is counting from left to right: (Refer to picture)
Keep repeating that pattern until you finish your braid. Give it a push in from both sides and place on your parchment lined baking sheet. Repeat for all challah.
Cover braids and let them rest for 45 minutes - 1 hour. Egg wash the top of challah.
Bake at 350 (in a preheated oven). If baking 2 pans, switch top and bottom racks after 20 minutes and bake an additional 25 minutes, or until golden.
Enjoy,
Guila
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