Challah or Challot

Ingredients for 1 servings:

• 1 kg flour
• 1 tbsp salt
• 2 glasses of water, warm
• 2 tbsp sugar
• 42 g yeast, fresh
• 5 tbsp oil
• 1 egg(s)
• e.g. sesame

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Challot are yeast braids eaten on the Jewish Shabbat

Place the flour in a large bowl and mix with the salt. Dissolve 1/2 cube of yeast in 1 glass of warm water with 1 tablespoon of sugar and add to the flour well. Repeat. Then add the oil. Knead all ingredients into a dough, cover with a damp kitchen towel, and let rise for about 1 hour. Knead again if desired and let rise again. Then braid the dough into 4 plaits (preferably with 2 strands, crisscrossing), place on a prepared baking sheet, and let rise again if desired. Beat the egg and brush the challah with it, then sprinkle with sesame seeds if desired. Bake in a preheated oven at 220°C for about 15-20 minutes. Tip: The challah can also be frozen.