Baking and Cooking Opportunities
This week, we will be baking a beautiful Challah bread. Below is a list of ingredients that you will need to have for this Zoom event. Deborah Leibsohn Turobiner will then guide you thru the steps. Happy Baking!
Please have your favorite challah dough ready and risen for rolling and braiding so start preparing your dough about 1 hour and 45 minutes before the zoom event. In addition, dried apples and honey will make your challah extra special. Have an extra egg for egg washing your challot.
Deborah Leibsohn Turobiner is the founder of Holla For Challah, a challah baking Facebook group of over 3400 members. She bakes challot for b’nai mitzvah celebrations, to share at Shabbat tables across the valley, and has taught many classes on the art of Jewish baking. You don’t want to miss this opportunity. Come to class with dough already prepared and having finished its first rise.
One of our favorites is an adaptation of Mandylicious:
- 1 1/3 cup warm water
- 1/3 cup vegetable oil
- 2 eggs or 4 egg yolks
- 2 teaspoons sea or table salt
- 5 to 5 1/2 cups bread flour or all purpose flour
- 1/2 cup sugar
- 1 Tablespoon instant yeast
Combine all the ingredients either in a mixer or by hand or in bread machine on dough cycle. Since the yeast is instant you don’t have to proof it first. Knead by hand or mix with dough hook for at least 5 min, adding flour as needed until it is soft and elastic but not sticky or dry. Then lightly coat a clean bowl with oil, then turn the dough to coat and leave in the bowl to rise, covered with plastic wrap or a clean dish towel. Let it rise about 90 min. Could be more or less depending on the weather.
Divide the dough in half, then divide each half into thirds for a traditional braid. Roll each piece into a rope or snake. You may want to very lightly flour your board for this. Too much flour it won’t hold its shape and affects the taste.
Braid your loaves and put on a baking sheet covered with parchment paper or tinfoil lightly sprayed with cooking spray. Cover again with plastic wrap or dish towel and let rise again about 20-30 min. Lightly beat egg, or egg yolk with a drop of water, or egg with drop of honey, to make an egg wash and cover the challot with egg wash and any choice of sprinkles, salt, sesame seeds, everything but the bagel seasoning etc. (if you want chocolate chips or raisins mix into dough or flatten ropes put them in and fold rope back over an droll it.
Bake at 350 degrees for approx. 30 min. Check after 15 min and rotate the pans. Cool on a rack and enjoy.