Learn how to bake challah bread with this recipe from chef Estrella Jafif
Learn how to prepare traditional challah bread, present in Jewish festivities and excellent to eat alone or accompanied by your favorite dish.
INGREDIENTS:
- 44 g of yeast (4 sachets of 11 g)
- 60g of sugar
- 360 ml of lukewarm water
- 2 cups of warm water
- 2 kg of flour
- 230 g of sugar
- 30 g of salt
- 350 ml of oil (corn, sunflower seed, or avocado oil: it must be a neutral oil)
- For decoration: 1 egg, 60g of white or black sesame seeds.
Preparation method
- Dissolve the yeast in the 360 ml of warm water with the sugar and set aside.
- Separately, mix the flour, sugar, salt and oil, and add the yeast mixture.
- Add 2 cups of warm water and knead until you have a soft, smooth dough—if the mixture is too smooth, you can add a little more flour.
- Let it rest for 2 hours in a warm place until it doubles in size.
- When it has doubled in size, roll out the dough, divide it in two, and braid each piece. Let it rest for another 30 minutes; then brush it with egg and sprinkle it with sesame seeds.
- Bake at 170°C for 25 minutes.
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