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Recipes

 

Challah 

Yields: 1 medium loaf


½ Tbsp dry yeast
½ cup warm water
8 tsp vegetable oil
2 Tbsp sugar
¾ tsp salt
1 ¾ cups all-purpose flour
1 each egg for glaze

  1. Combine the water, sugar and yeast in a bag, shake the bag to dissolve the yeast.
  2. Add the oil, salt and flour to the bag. Mix until fully incorporated. If the dough is sticking to the bag add a little bit of flour (1 Tbsp at a time) until it doesn’t stick to the bag.
  3. Take the dough out of the bag and knead for 30 seconds.
  4. Split the dough to 3 parts, roll out each part and braid.
  5. Put challah on baking pan and let rise covered for 1 hour in a warm place (should double in size).
  6. Heat oven to 350F.
  7. Brush the dough very gently (you could sprinkle toppings like sesame seeds or poppyseeds).
  8. Bake at 350F until the braids are dark golden brown and shiny, 18 to 25 minutes. Cool completely on a rack.

 

 

 

If you have questions about the Blaze Bernstein School of Culinary Arts contact Chef Liron Herzog at: lironh@jccoc.org