Challah is a Jewish yeast-risen bread which is baked for Sabbat and for holidays. Its very similar to our Swiss sunday bread called “Zopf”. The bread is very ligh and delicious with butter and jam. Don’t worry its easy- peasy to make.
- 1.25 kg flour
- 1tsp salt
- 100gr. sugar
- 40gr. raisins
- 2 eggs
- 125ml vegetable oil
- 550ml warm water
- 42gr fresh yeast or two packets dried yeast
- 1 pinch sugar
- zest from 1 lemon
- zest from 1/2 orange
- 1 egg yolk
- 2tbsp water
- sesame or poppyseeds to sprinkle
- Put the yeast and the salt into the warm water and leave alone for about 5 minutes.
- Mix the dry ingredients togheter in a large bowl.
- Beat the egg together with the oil and add the orange and lemon zest.
- First, give the dry ingredients into a kitchen maschine and then add the yeast mixture. Let the egg-oil mixture follow. Use the dough hook to mix. If everything is well mixed, pull the dough out of the machine and knead the dough on a floured work space. Knead until smooth. The dought has to come back if you press a finget in it.
- Put the dough into a bowl and cover with a wet towel or cling film. Let the dough rise until it has doubled in size. (ca. 45 minutes)
- Preheat the oven to 180°C.
- For a big loaf split the dough into two parts and roll them to strands and do this. If you want to have two loafs cut the dough into 4 parts and do the same as above.
- Let the loaf or the loafs rest for another 30 minutes on the baking tin.
- Mix the egg and the two tbsp of water together and brush the loaf/s with it. Sprinkel with sesame or poppyseeds.
- Bake the big loaf for about 50 minutes and the two little ones for 30 minutes.