Penulis Challah is a traditional Jewish bread typically enjoyed during Sabbath and Jewish holidays. It is a slightly sweet, braided bread with a soft, airy texture. Challah is often made with eggs, which give it a rich, golden color and tender crumb.
It’s commonly served during Shabbat dinners and special occasions.a Challah is usually shaped into braids or loaves, and its preparation often includes a ritualistic element, such as the blessing and setting aside of a portion of the dough (known as "Hafrashat Challah").
The bread can be flavored with ingredients like raisins, honey, or sesame seeds, though the basic version is quite versatile. Its slightly sweet taste and soft texture make it ideal for both savory and sweet uses, including sandwiches or simply enjoyed with butter.
In addition to its traditional uses, Challah has also become popular in various culinary applications, such as French toast or bread pudding. Challah’s significance extends beyond its culinary uses.
It embodies cultural and religious traditions, symbolizing unity and holiness. The braiding of the dough represents the intertwining of family and community, and the act of preparing Challah can be a meditative practice for many.
There are variations in Challah recipes based on cultural traditions and personal preferences. For instance, some might add chocolate chips or nuts, while others keep it classic.
In recent years, Challah has seen adaptations in modern cuisine, including vegan versions that replace eggs with alternative ingredients. Despite these variations, Challah remains a symbol of celebration and connection in Jewish culture.
Here’s a basic recipe for making traditional challah:
Ingredients:
- 1 cup warm water (110°F or 45°C)
- 1/4 cup honey
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup vegetable oil
- 3 large eggs
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 egg (for egg wash)
- Optional: sesame seeds or poppy seeds for topping
Instructions:
1. Prepare the Yeast
In a large bowl, dissolve the honey in warm water. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
2. Mix Ingredients
Add the oil and 3 eggs to the yeast mixture. Mix well.
Gradually add the flour and salt, mixing until a dough forms.
3. Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes, until smooth and elastic.
4. First Rise
Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
5. Shape the Dough
Punch down the dough and turn it out onto a floured surface. Divide the dough into three equal portions (for a classic three-strand braid) or more for different braiding styles. Roll each portion into a long strand.
Braid the strands together, pinching the ends to seal. Place the braid on a baking sheet lined with parchment paper.
6. Second Rise
Cover the braided dough with a damp cloth and let it rise for about 30-45 minutes, until puffed up.
7. Preheat Oven
Preheat your oven to 375°F (190°C).
8. Apply Egg Wash
Beat the remaining egg and brush it over the top of the dough. Sprinkle with sesame seeds or poppy seeds if desired.
9. Bake
Bake for 25-30 minutes, or until the Challah is golden brown and sounds hollow when tapped on the bottom.
10. Cool
Allow the Challah to cool on a wire rack before slicing.
Enjoy your homemade Challah fresh or toasted with your favorite spreads!
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