• Subscribe

    Subscribe to This Week In Panospace by eMail.
    Subscribe in a reader
  • License

    Creative Commons License
    This work is © 2008-2012
    by Yuval Levy
    and licensed under a
    Creative Commons License.
  • Entries

    March 2011
    M T W T F S S
    « Feb   Apr »
  • Archives


I can’t believe it’s already one week since March break is over.  Still catching up.  Our son’s school had a two-weeks March break and we’re broke now.  During this time he rediscovered his love for swimming.  I swam with him one hour almost every day and we did some baking.  This time, we baked Challah, and here is the recipe.

Boil some water, you’ll use it to make lukewarm water for the recipe.

Mix 25 ml of the boiled water with 100 ml of fresh tap water.  Add 10 ml of honey and 22.5 ml of dried yeast.  Cover and let rest.

Break three eggs into a big bowl and beat them.  Add 80 gr of honey, 100 ml of the boiled water, 250 ml of fresh tap water, 125 ml of canola oil, 7.5 ml of salt.  Mix thoroughly, then add the frothing yeast mixture and continue to mix.

Slowly add 500 gr of unbleached white flour while mixing.  The dough should be sticky.

Replace the flat beaters with dough hooks and continue to mix, adding slowly another 400 gr of unbleached white flour.  The dough should start to come away easily from the bowl.  Keep adding flour until the dough is one big ball and does not stick much.  Cover with a damp tower and let rest in a draft-free place (the cold oven is ideal) for about one hour or until the dough doubles in volume.

After the dough has doubled in volume, punch it, knead it again and divide it into three equal portions.  Each portion will yield one bread:  one for today, one for tomorrow, and one to share with friends or neighbors.

For a round Challah, work the dough into one long roll and roll it around its center.  For a classical braided Challah, cut the portion in three again, work each third into a thin long roll and braid them.  Or you can do little rolls out of them.

Cover with a cloth and let raise again in a draft-free place for about one and a half our or until double in volume.

Pre-heat the oven to 375°F (convection baking – if you don’t use convection baking, bake at to 400°F).  Break and beat an egg.  Mix it with a few drops of water.  Brush the Challah with mixture.  Sprinkle with poppy seeds or sesame seeds.  Bake on a silicon mat for about 22 minutes.  Let cool for a little while and enjoy!

One Response

  1. I don’t know if I would take the time to bake your awesome recipe but I just want to say that the 2nd picture or your son really made me laugh! :D

    Kudos for those tasty looking breads!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s