Put a twist in your chal­lah

Chal­lah from heaven

The Jewish Chronicle - - LIFE - For the on­line recipe and video, in­clud­ing a chal­lah-braid­ing video, see mon­day­morn­ing­cook­ing­club.com.au/recipe/shab­bat-pro­jectchal­lah.

Reb­bet­zin Chanie Wolff from Cen­tral Syn­a­gogue in Syd­ney, has been kind enough to share her mother-in-law So­nia’s muchloved recipe. Chanie says: “Bak­ing your own chal­lah on a Fri­day is a spe­cial mitz­vah (spir­i­tual good deed) for Jewish women.”

Makes: 2 chal­lahs

IN­GRE­DI­ENTS

1 kg plain flour, plus 75 g ex­tra 500 ml warm wa­ter 6 tsp dried yeast 170 g caster sugar 1½ tbsp salt 2 eggs, beaten 125 ml veg­etable oil 1 egg, beaten, for glaz­ing Poppy or sesame seeds

METHOD

Put 1 kg of the flour in a large bowl. Make a large well in it and add the warm wa­ter. Add the yeast and 100g of the sugar, stir­ring the yeast and wa­ter in the well un­til com­bined. Set aside for 15 min­utes, or un­til the yeast is foamy.

Mix in the salt and re­main­ing sugar. Wait an­other 5–10 min­utes for the mix­ture to foam again.

Add the eggs and oil to the well and mix with a wooden spoon. Grad­u­ally in­cor­po­rate the flour in the bowl into the egg mix­ture in the well.

Once com­bined, tip onto a floured sur­face and knead. If the dough is too sticky, slowly add the ex­tra flour. Knead for 10 min­utes un­til you have smooth, slightly sticky dough, adding a lit­tle more flour if needed.

Place in a large oiled bowl and cover with a tea towel. Set aside in a warm place and al­low the dough to rise un­til it has dou­bled in bulk (2–3 hours).

When the dough has risen, di­vide it into two equal pieces. Shape each piece into a plaited loaf.

Pre­heat oven to 180°C. Place the loaves on a lined bak­ing tray and al­low them to rise for 30 min­utes to 1 hour.

Brush with the egg and sprin­kle with seeds. Bake for 45 min­utes, or un­til golden. Re­move from the tray and cool.

Recipe adapted from Mon­day Morn­ing Cook­ing Club – the food, the sto­ries, the sis­ter­hood, Harper Collins

PHOTO: ALAN BEN­SON

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