Hi my dear viewers! I brought you a perfect recipe for challah from 4 very strips (of course you can make a regular braid).
The challahs are like challahs in a bakery! There are no eggs in the recipe and that is the reason for their perfection!
Here is the full recipe:
* International measuring cup - 250 ml or a disposable hot drink cup.
* In the recipe, 3 large or 4 medium challahs appear. (You can divide the recipe into 2 or double the quantities according to the quantity you want)
1 kilo of flour (1000 gr)
2 tablespoons dry yeast (16 g)
Half a cup of white sugar (100 g)
2 glasses of lukewarm water + another glass of lukewarm water set aside. (480 + 240 ml in the separate glass)
Half a cup of canola oil (120 ml)
One tablespoon of salt (20 g)
Preparation:
1. In the mixer bowl put the flour, yeast, sugar and mix them with a spoon. Add 2 cups of lukewarm water and set aside the third cup in case the dough is dry. Run the mixer with a kneading hook that you have for 30 seconds. Stop and add the oil and salt and continue to mix. A total of 10 minutes kneading. If the dough is dry stop and add a tablespoon or 2 of lukewarm water from the cup we set aside until the dough is pleasant to the touch and not dry.
2. Remove the dough from the mixer, form a round and smooth ball and return the dough to a bowl greased with a tablespoon of oil.
3.Cover for 45 minutes or for an hour! (Even if it swells or not swells do not swell more than that).
4. Remove the dough from the bowl to a drop of greased marble and divide the dough into 3 parts (each such part will be challah so a total of 3 large challahs).
* If you want 4 medium challahs - divide the whole dough into 4 and each one again into 4 - that is 16 small balls each 140 grams.
5. Each such part is divided into 4 equal balls - 4 strips per challah. Each such ball = braid strip = 140 grams for one strip (you do not have to weigh the balls just make them more or less equal).
6. Prepare all 12 balls into smooth balls and cover with a towel for 10 minutes.
7. Take each such ball and roll with a rolling pin into a long ellipse and roll into a snake. Prepare all 12 strips this way. When working on one strip all the rest of the dough should be covered with a towel. If the dough is a little dry, grease your hands or the marble a little with oil.
8. Cover all the strips for another 10 minutes.
9. Each such snake is rolled into an even longer strip.
10. All 4 strips are for one challah. Take 4 strips and tighten them together at the end.
Design of 1 challah from 4 strips:
A second strip from the right is transferred to the extreme left.
The first strip on the right is being moved between strip number 2 and strip number 3. (now becomes number 2 on the right)
And pass on to the left side. A second strip on the left moves to the extreme right and the second strip on the left moves to be in the middle between strips 2 and 3.
Move like this from right to left until you finish. The ends are connected and thus finish shaping the challah.
11. Transfer each challah you have shaped to an oven pan for a second swelling - a moment before, brush it with ordinary water and sprinkle sesame seeds. Swell for an hour and a quarter. no more. Cover it with a towel. Place each challah in a separate pan so that 2 challahs do not stick together. They double in size.
12. Prepare 2 more challahs like this.
13. Preheat oven to 190 degrees, put in one challah and bake for 20 minutes or until golden. The pan of the challah is placed in a second-floor oven from below.
14. Bake the other two challahs separately.
Shabbat Shalom ♥