Challah Bread

4h
Medium

1 serving

🍞

500 g

Flour

💧

250 ml

Water

🍞

5 g

Dry Yeast

🧂

8 g

Salt

🍚

30 g

Sugar

🛢️

20 g

Oil

🥚

1

Egg

Preparation Steps

  1. Step 1/2

    Mix 300g flour, 200g water and 5g dry yeast. Knead for 10-15 minutes. Let it rise in the oven with the light on for 2-3 hours until it has at least doubled, if not tripled in size.

  2. Step 2/2

    Add 200g flour, 40-60ml water, 8g salt, 30g sugar, 20g oil and optionally 1 egg. Knead everything for at least 10 minutes until the dough is no longer sticky. Let it rise in the oven with the light on for 45 minutes until the dough no longer springs back when you press it.

Composition

Ingredients

Types

Grains, Liquids, Condiments, Dairy

Ingredients

flour, water, dry yeast, salt, sugar, oil, egg

Allergens

Gluten, Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

4 hours 0 minutes

Overall

4 hours 0 minutes

Difficulty

Level

Medium (2/4)

Steps

2 steps

Equipments

Utensils

mixing bowl, oven

Appliances

oven

Type

Type

Type Of Dish

Bread

Occasions

Rosh Hashanah

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

Jewish

Geographic

to inform

Various

Aspect

Texture

Fluffy, Crunchy

Flavors

Salty, Sweet

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2-3 days (Keep it in a bread box or wrapped in a cloth to prevent it from drying out.), fridge : , freezer :