1 cup warm water 2 tablespoons sugar 1 package yeast 1 teaspoon salt 6 tablespoons vegetable oil4 eggs 5 1/2 - 6 1/2 cups flour Egg wash (1 egg mixed with 1 Tablespoon water) Sesame or poppy seeds (optional) Directions: In an electric mixer, fitted with a dough hook, place the warm water, sugar and yeast. Stir to combine. Let sit 2 - 3 minutes until bubbling. Meanwhile, combine salt, vegetable oil and eggs in a separate bowl. Add to yeast mixture. On low speed then add the flour. Mix until dough pulls away from the side of the bowl. Remove from mixing bowl and place in a large well-oiled bowl. Cover with plastic wrap. Allow to rise in bowl until dough is doubled in volume, (approximately 1-2 hours). Remove from bowl and punch down. Roll into individual rolls or braid into 1 large, or 2 medium loaves. Place on a baking sheet that had been sprinkled with corn meal (to prevent sticking). Cover for 1 more hour to rise. Brush with egg wash and sprinkle with seeds if desired. Place in pre-heated 350 degrees F. oven for approximately 35 minutes, or until golden.
It's challah
Capitalize challah bread
Jasin Challah was born in 1974.
Jasin Challah is 182 cm.
Johnny Challah is 185 cm.
Challah rises because yeast is added to the dough.
Challah is a braided loaf of egg-bread.
It's used to cut the challah-bread on shabbat.
Challah is not served at Jewish weddings.
You don't cut challah, you never cut challah. It is torn and eaten. The reason is that challah is the bread of Sabbath, and a knife is an instrument of strife. In Micah 4:3, we are told that men will make plows of swords and not learn war any more in the day of the Lord. Since Shabbat is the Day of the Lord, we don't cut the bread we use on that day.
Johnny Challah was born in 1979, in Kavala, Thasos, Greece.
Israel