Every fourth Friday, I bake Shabbat breads, the so-called Challah.
I make four breads at a time, and you’re supposed to use two for the blessings, but we’re only two people, and we cannot eat that much bread. So we compromise.
First I add all the ingredients to the huge 7.5 l (8 quarts = 32 cups) Tupperware bowl, I’ve been using since 1991.
Then I mix the ingredients together.
And finally I knead the dough for a while and let it rest for two to four hours.
Strange thing is that recently we’d run out of yeast, and we only had a bag of dried yeast we’d taken with us from France. I used it for the Shabbat breads, and they were soggy…
Anyway, if you plan to bake challah, this is the recipe I got here:
800 g/28.2 oz flour
2 tbsp sugar
1 tbsp salt
1 1/2 tbsp yeast
3/4 cup oil (I use 1 dl)
350 ml lukewarm water (I always take it from our filter pitcher)
Since I don’t know how to braid with more than 3 parts of dough, that’s what I stick to for now.
And here we are 🙂 After 30-35 minutes in the oven, preheated at 170 degrees Celcius.