Challah Bake

TBI CHALLAH BAKE
With Michelle Lazarow
Challah Recipe
1 kg Baker’s Flour
1 1/2 eggs (remaining half egg used as challah
wash)
1/2 cup Rice Bran or Vegetable oil
1/2 cup Caster Sugar
2 1/2 Teaspoons Dried Yeast
1 Tablespoon salt
500 ml Luke warm
Method
1. Combine all of the ingredients in a mixing bowl and mix until by hand
until a ball is formed.
2. Place the dough on a non-stick surface (you might need flour to ensure it
doesn't stick) Knead the dough until the dough becomes smooth (about 5
mins)
3. Place the dough in an oiled bowl and let rise until it doubles in size.
4. Once doubled in size, separate dough and braid into two loaves.
5. Place on a baking sheet, brush with remaining egg wash and leave to rise
again for 30 mins.
6. Place in a preheated oven (180-195 degrees) and bake for about 25
minutes or until golden brown on the outside.
CHALLAH BRAIDING
Before you begin to braid, prepare the baking trays by lining them with baking paper.
This way you can place each loaf in the pan for additional rising as soon as you finish
braiding it.
Use a sharp knife to divide the dough into equal-size parts according to the number
of pieces you need for braiding.
Work each piece of dough into long rolls on a lightly floured surface. If the dough is
too sticky sprinkle with a little flour.
Braid the challahs according to the instructions overleaf and place them immediately
in the pan.
Once the challot are made, brush them with beaten egg and sprinkle with sesame
seeds or other topping. Let rise for another 30 minutes before putting them in the
oven to bake.
Four-Strand Challah
1. Divide dough into 4 equal parts. Knead each part into a
smooth ball and roll each ball into a rope-like strand. Lay the
strands side by side and pinch together at the top.
2. Grasp the left most strand and pass it to the right, under the two strands
adjacent to it, and then back toward the left, over one strand (the one closest to it
now).
3. Grasp the rightmost strand and pass it to the left, under the two strands
adjacent to it (which have already been braided), and then back to the right, over one
strand.
4.
Alternately repeat steps 2 and 3.
5. When done braiding, pinch the ends of
the strands together.
Festive Knot Rolls
1. Form a ball of dough and roll it into a long, ropelike strand, about 12
inches (30 cm) long and 1 inch (about 2 cm) in diameter.
2. Form a loop with one long end and one short end, as shown.
3. Thread the long end through the loop.
4. Pinch the two ends together on the bottom of the roll.
Figure-Eight Rolls
1. Form a ball of dough and roll it into a long, rope-like strand, about 12 inches (30
cm) long and 1 inch (about 2 cm) in diameter.
2. Arrange the strand as shown.
3. Grasp the short end in your left hand, and with your right hand pass the long
end under the short end. Thread the long end through the loop, from the top of the
roll to the bottom.