Traditionally, the three-braided challah is served in Jewish homes all over the world with the Sabbath Oneg. The prophet Ezekiel gave specific instructions on what grains to use in this bread: "Also take for yourself wheat, barley, beans, lentils, millet and spelt; put them into one vessel and make bread for them yourself." (Ezekiel 4:9)
Sprinkle the yeast into the water in a small, wooden bowl. Leave for 5 minutes. Stir to dissolve.
Mix the wheat flour and salt in a large, wooden bowl.
Pour dissolved yeast into the wheat flour/salt mix. Using a wooden spoon, draw the flour into the dissolved yeast to form a soft paste.
Add raw bread dough lump and mix thoroughly.
Cover the bowl with a wet dish towel for about 20 minutes. Leave in a warm place.
Add honey, 2 eggs plus the white from one egg (save yolk for later) olive oil to the paste. Mix in remaining flour to form a soft dough. Turn the dough out onto a lightly floured surface. Kneed until smooth, shiny and elastic (about 20 minutes).
Spray PAM into the large bowl and place the dough into bowl, turning to coat evenly with the lubricant. Cover with warm, wet dish towel. Let rise, until doubled in size, about 2 hours. Punch down, then rest for 10 minutes.
Remove 1/4 cup risen dough and place in the aforementioned zip lock container, sealed tightly and stored in a warm, dry location.
Pre-heat oven to 350 degrees.
Divide the remaining dough into 2 equal pieces. From each of those pieces, again divide into 3 equal pieces (you should have 6 small balls of dough). Using 3 of the balls, roll out each piece to form a 16-inch rope. Braid the ropes. Repeat with remaining 3 balls.
Place the 2 challah loaves on a well-oiled baking sheet. Cover with wet, warm dish towel. Let rise for 1 hour. Remove towel.
Mix remaining egg (1 egg, 1 yolk) to form a glaze. Brush with the egg glaze and sprinkle with sesame seeds.
Bake for 30 minutes, until richly golden and hollow sounding when tapped underneath. Cool for at least 1 hour on challah serving plate.
Shabbat Shalom
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Serving Size: 1 Serving (114g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 267 | ||
Calories from Fat: 59 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 141mg | 43 % | |
Sodium 57.7mg | 2 % | |
Potassium 370.7mg | 10 % | |
Total Carbohydrate 41g | 12 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 33.5g | ||
Protein 13.9g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 267
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