Challah with sesame
8 servings
100 minutes
Challah with sesame is not just bread but a symbol of traditions and family unity in Jewish cuisine. Its soft, airy texture and slightly sweet taste create a perfect combination with a golden crust covered in aromatic sesame seeds. Historically, challah holds a special place at the Shabbat table, symbolizing blessing and abundance. The secret to its tenderness lies in careful kneading and double rising of the dough. The uniqueness of the dish is in its braided shape, making it not only aesthetically pleasing but also allowing for even baking that reveals the full palette of flavors. Challah can be eaten as a standalone dish or served with main courses; it pairs wonderfully with honey, jam, or even savory snacks. This bread brings comfort and warmth, filling the home with the aromas of fresh baking.
1
Dissolve yeast and sugar in a glass of warm water, wait for 10-15 minutes until they are covered with a so-called 'cap'.
- Dry yeast: 2 tablespoons
- Sugar: 1 tablespoon
- Water: 2 glasss
2
Sift the flour, add salt, risen yeast, eggs (except one), and oil. Mix everything together. Gradually add water as needed. The dough should be like for pies, not too thick and not too liquid.
- Wheat flour: 1 kg
- Salt: 1 tablespoon
- Chicken egg: 4 pieces
- Vegetable oil: 0.5 glass
- Water: 2 glasss
3
Knead the dough well and place it in a warm place to rise (it's better if the dough rises twice, then it will be softer).
4
Preheat the oven to 180 degrees.
5
Form balls from the dough (the number of balls must be a multiple of 3). Roll each ball into a 'sausage' and braid three of them together. Place the braids on a baking sheet.
6
Beat the remaining egg slightly and brush it on the challahs. Sprinkle sesame or poppy seeds on top.
- Chicken egg: 4 pieces
- Sesame: 20 g
7
Bake until golden brown (20–30 minutes).