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Sharing meals
is a very important part of any family and especially the Jewish
family. So
important, that special blessings are said. (On
the left you can find the Blessing that is said.)
Below is a recipe for
Shabbat Challah Bread that you and your family can enjoy every
Shabbat.
Joyce’s Challah Bread
(Jewish Egg Bread)
Makes 4 loaves
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Ingredients
- 1 Cup of Milk
- ½ Cup of Sugar or
(¼ cup sugar & ¼ cup of honey, or ½ cup of honey)
- 2 tsp of Salt
- 1 Stick of Butter
Melted
- 2 Tbsp or 3 Pkgs.
of Red Star Active Dry yeast (not instant)
- 1/3 cup of water
- 4 eggs room
temperature
(1 egg will be used for egg wash)
- 5 ½ - 6 ½ cups of
bread flour
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Heat milk and water to
approximately 100 -110 degrees; add yeast and whisk together. Place
in Bosch or Kitchen Aid or do by hand, along with 1 ½ cups of flour
and mix. Cover and let stand for 30 minutes.
While standing melt butter and
break open eggs and whisk. (Separate containers)
When sponge time is up add eggs,
butter, sugar, salt, and begin Bosch on setting #1. Begin adding
flour ½ cup at a time until it pulls clean from the sides. Knead
for 6 - 8 minutes.
Shape and brush with egg wash (1
egg and 1 Tbsp. of water, beat well), let rise on greased sheet pans
for 45 minutes uncovered. Preheat oven to 350 degrees, lower to 325
degrees once bread is inside oven. Bake for 22 minutes then begin
to check until bread reads between 195 - 200 degrees with
thermometer. Let cool on rack. Freezes well.
Tips for braiding loaves:
Take three sections and roll each section into a long rope. Lay one
rope vertical then take remaining two ropes and cross them over the
vertical one. Braid from the middle up and the middle down tucking
the ends tight.
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