Challah!

For those of you, who were in the army or are in the army, knows that you don’t always have the Shabbat atmosphere that one likes. Where I served in the army Shabbat was just another day of the week. Lucky we were 15 girls every Shabbat with a (at times) working kitchen. Every week we would come up with different idea’s for what we want to make and on Friday morning one of us would go to the nears supermarket and get some groceries. Some things would change from week to week, but one thing never changed. Every Friday as you would walk by the kitchen the smell of my Commanders Challah rolls would flood the air. There is nothing that reminds me more of Friday afternoon’s as a kid, coming home from school with the smell of fresh baked Challah flowing out of the bakers down the streets. On one of the weekends I was home from the army I asked my Commander if I could have the recipe. She sent it to me, and ever since then I have stopped baking Challahs.

Now on with the recipe:

For this recipe you will need;

  • 1 kg or 7 cups of flour
  • 1/2 cup sugar
  • 2  1/2 tsps of dry yeast (a packet)
  • Tbls salt
  • 1/2 cup of oil
  • 2 eggs
  • 2 cups of water

Now if you have a KitchenAid it really comes in handy now- if you don’t that’s okay. You’ll have some very nice looking arms after this. If you are using a KitchenAid you will need to use the dough hook.

As you can tell this recipe calls for a lot of flour and the ingredients just add up.  So if you are keen on keeping clean and you have one of these (see picture), highly recommended.

So now that we have decided on how we are going to make this lets get started.

Take a large mixing bowl add all dry ingredients (flour, sugar, yeast and salt), mix well. Now why might we be mixing dry ingredients together? Since the yeast need plenty of air to help it rise.

Once that’s done we are going to add the oil and eggs. Let that mix and gradually add the 2 cups of water. Okay I know you are looking at your dough going; This doesn’t look anything like what I want it to! Well we aren’t up to that yet.

                                                                                 

 Continue mixing the mixture for 10-15 minutes. At which point your mixture will look like this (see picture above) and your KitchenAid will be very tired. Now cover with plastic wrap and leave it in a place warm for one hour, or until it looks like this:

Doesn’t it look so nice and fluffy like a cloud. Well we don’t want it that way, take your fist and punch it down. And that it you are ready to roll. You can roll in whatever which way you want, but if will still show you how I roll mine like in the picture.

We are making small rolls, so with that in mind we will start off by dividing the dough into small equal sections. Cover your work surface with flour as well as your hands. Roll out the dough into a log between your hands. Wrap the log around 3 fingers and with the what’s left pull into a knot. And that’s that!

Let the rolls rise again for 40 minutes (if you are making challah and you like a light dough, let it rise for longer). Turn on your oven to 150c or 300f 10 minutes before you put the challah in the oven. While that’s heating up take an egg and glaze the tops of the rolls, then let the egg dry on top. Now just before you put them in the oven glaze again and add whatever topping you like. Leave in the oven for 28-30  minutes. Now you  enjoy the lovely smell of fresh baked challah that’s in the air.

And always remember if you don’t  want to bake but do want to take you can order from: bakersntakers@gmail.com

Enjoy!

Vivs 😉

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2 Comments (+add yours?)

  1. Dorine Perach
    Sep 27, 2012 @ 06:21:43

    I love your website… and can’t wait to taste some of your recipes… Lots of good luck with your new business!! I’d love to see a video to make the challah… Dorine

    Reply

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