Challah

Challah

By
From
Cooking from the Heart
Makes
4-6
Photographer
Mark Roper

This recipe was given to me by Rebbetzin Chanie Wolff at the Central Synagogue in Sydney.

Ingredients

Quantity Ingredient
1 cup sugar
4 x 7 g packets dry yeast
1 cup vegetable oil
2 eggs
2kg baker’s flour
3 tablespoons sea salt
1 egg, beaten
2 tablespoons sesame seeds

Method

  1. Combine the sugar, yeast and 4 cups warm water in a large bowl. Leave in a warm place for 10 minutes, or until the mixture bubbles.
  2. Stir in the oil, eggs, flour and salt to form a dough. Knead the dough on a floured surface until it is soft and springy, then place it in an oiled bowl and leave to rise in a warm place for 2–3 hours. The dough should have doubled in size.
  3. Knead the dough briefly and form it into small loaves. Allow the loaves to rise again in a warm place for about 1 hour.
  4. Meanwhile, preheat the oven to 180°C.
  5. Brush the challahs with the beaten egg and sprinkle with the sesame seeds. Bake on two large greased baking trays for about 45 minutes, or until the loaves are golden. Remove from the oven and allow to cool on a wire rack.
Tags:
Jewish
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