Challah Challot Barches Shabbat Bread

Ingredients for 2 servings:

• 3 cup(s) Flour, semi-grip
• 1.33 cup(s) water, warm
• 1 tbsp sugar
• 1 tbsp salt
• 45 g yeast, fresh
• 3 tbsp butter, melted and cooled (or oil)
• 3 eggs, whisked
• 1 egg(s), including the yolk, whisked with water
• Poppy seeds, for sprinkling

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

A Jewish festive bread that should not be missing from any Jewish celebration. Braided bread.

Crumble the yeast into warm water, add the sugar, and let stand in a warm place for a short time. Meanwhile, in a bowl, mix 2 cups of flour, salt, eggs, and fat. Add the yeast, gradually adding enough flour to form a firm dough. Place the dough on a floured board and knead for about 10 minutes, then turn it out in a heavily greased bowl until it is oily on all sides. Cover with a cloth and let it rise in a warm place until it has doubled in size (1-2 hours). Knead for a while longer, and then braid the challah. There are several ways to braid it, for example: cut the dough into 6 equal pieces. Form each piece on the board into a roll about 3 cm in diameter and braid 2 challahs from 3 rolls each. Place the challah at least 15 cm apart on a greased baking sheet and let it rise in a warm place for about 10 minutes. Whisk egg yolk with a little water, brush it over the challah, sprinkle with poppy seeds and bake for 35 – 40 minutes in a preheated oven at 200°C.