Khala
4 servings
60 minutes
The recipe is taken from the book "Cuisines of the World. Jewish Cuisine.
1
Combine water, sugar, yeast, and salt, mix and place in a warm area for 15-20 minutes.
- Water: 0.5 glass
- Sugar: 2 tablespoons
- Dry yeast: 2 tablespoons
- Salt: 2 teaspoons
2
Whisk three eggs.
- Chicken egg: 5 piece
3
Sift the flour into a deep bowl, make a well in the center, and pour in the beaten eggs, yeast mixture, and 2 tablespoons of vegetable oil.
- Wheat flour: 4 glasss
- Chicken egg: 5 piece
- Dry yeast: 2 tablespoons
- Vegetable oil: 0.3 glass
4
Knead a soft dough, cover with a napkin, and leave it in a warm place for 1-2 hours, kneading it twice during this time.
5
Take the dough out of the bowl, knead it again, and divide it into two parts.
6
Cut each into 3 pieces and form into bundles.
7
Connect the ends of the cords, braid a braid.
8
Grease the baking tray with vegetable oil, carefully place the challah on it, and leave in a warm place for 25-30 minutes.
- Vegetable oil: 0.3 glass
9
Whisk the remaining eggs.
- Chicken egg: 5 piece
10
Grease the challah with beaten eggs, sprinkle with poppy seeds and sesame.
- Chicken egg: 5 piece
- Poppy: to taste
- Sesame: to taste
11
Bake in an oven preheated to 180 degrees for 25-30 minutes until golden brown, then remove, cover with a towel, and let cool.