You Knead To Do This
Start with One Challah
We are practicing making Challah every Friday. There are a ton of amazing recipes, I am working with recipes and learning both process and measurements. Here is my basic Challah recipe, obfuscated with a mix of weights and measurements to reduce dishes and create an enjoyable process.
One Medium Challah
Flour 592 grams
Water 198 grams
Sugar 56 grams
Olive Oil 39 grams
Salt 1 Tsp.
Instant Yeast 1 Tsp.
Mix the Water, Oil until the Sugar Dissolves, Sift in 2/3 of the flour, Mix, add the Instant Yeast, add the remainder of the flour. Knead. Slowly add the sugar, knead for 10-20, Rest for 30 minutes (cover and let rise), massage out the air and cover for another 2 hours. Divide and braid, rest for 30, Bake for 20 at 360, then brush on glaze (maple and oat milk mix), bake for another 30 minutes, remove and let cool.
Notes: I use a lot of water with the Durum Wheat Flour which is thirsty(100 G extra), Wheat flour likes even more water. Play with this, experiment. This is a Medium Challah.
It is more fun to make a LARGE CHALLAH. Am I right? That’s just a math trick, you can make a double batch and you will wind up with a Large Challah.
There are a ton of amazing recipes, we are highly reccommending you check out The Jewish Vegan. Maddie has a GREAT selection of recipes and amazing tips for Challah. Kismet??? Maddie has a great 3 Challah recipe to get you started! She also gives great tips to experiment with. If you are ready to bake one Challah, she’s got a vegan recipe here for you.
Why make 3 Challah? One to enjoy, one to give and one to share!
Start Today!
Knead For Peace 3 Challah Recipe
Ingredients
- 7.5 Cups Flour
- 2.5 Cups Water
- .75 Cups Sugar
- .5 Cups Olive Oil
- 1 TBSP Yeast
- 1.5 TBSP Salt
Instructions
- Mix the liquids with the sugar until it dissolves completely, sift the flour into the liquid mixing by hand, add the yeast and finish sifting the last 1/4 of flour in. I've been using Baker's Flour from Central Milling. I put the Active Yeast in some water with sprinkle of sugar on top and mix that into the dough for the last section.
- Knead and meditate for 5-20 minutes.
- Let the dough rest and rise for 30 minutes.
- Cut the dough into 3 sections, stretch out into even lengths, rolling lightly between your hands.
- Braid the 3 lengths, gently tucking the ends under, rounding the braided bread.
- Bake at 350 for 20 minutes, paint the Challah and continue backing for the last 30 minutes. I check the bread the last 5 minutes, willing to pull the bread early if the bottom looks cooked.
- Be patient and allow the bread to cool, then indulge and share!
Notes
