| Ingredients:
1 1/2 cups bread flour 4 1/2 cups whole wheat flour 2 pkg. (25 grams)active dry yeast 1/2 cup boiling water made up to 1 1/2 cups with cold water 1 tsp. cup honey 3 Tblspn. vegetable oil 3 tsp. salt 2 eggs, beaten (save for glaze) 2 cups whole wheat flour 1 egg white 2 Tblspn. sesame or poppy seed for the Glaze 2 Tblspn. reserved egg 2 Tblspn. poppy or sesame seeds |
| Instructions: 1. Mix the yeast thoroughly with other dry ingredients. 2. Add remmaining ingredients to same bowl. 3. Combine until a sticky ball begins to form. 4. Knead for 4 or 5 minutes until the dough slaps against the edges of the bowl. leaving the bowl clean as it goes around. 5. If the dough looks sticky, work in 1 to 2 more Tblspn. of flour. 6. Tip the dough onto a floured surface and knead for another minute until the dough feels springy with a silky feel, as smooth as a baby's cheek. 7. Grease a large bowl with oil; turn the dough in it. 8. Cover with saran wrap and leave to rise in the refrigerator. 9. If it rises before you can return to it, punch it down and let it rise again. (From 9 to 12 hours, but may be left 24 hours) 10. To shape the dough, remove it from the refrigerator, and let it come to room temmperature, about 1 hour. 11. Divide the dough into two parts, and work on each half as follows. 12. Knead dough by hand to break down any gas bubbles. 13. Cover with a cloth and let it set for 5 minutes. To Plait 14. Divide the dough into 3 parts. Flatten each with a fist. 15. Roll up into a Swiss roll. 16. Flatten again and roll up again (This greatly improves texture of loaf). 17. Roll each part into 3 12-inch strands that taper slightly at at each end. 18. Join three strands together at one end and fan them out on the board. 19. Plait and arrange on a greased tray. Brush with egg and salt with poppy or sesame seeds. To Bake the Bread 20. Preheat oven to 4500 F. 21. Place bread in oven. immediately turn temperature down to 400 degrees F. 22. Bake 25-30 minutes until crusty and brown. |
|
Source: The New Complete International Jewish Cookbook by Evelyn Rose
Chalah bread is served on the Sabbath, Holidays, other ceremonial occasions and for everyday consumption. recipes menu main menu 02/10/08 |