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Learn how to make traditional Jewish sweet bread, hand-woven, known as hala or hala.
Hall or hall is wicker bread of Jewish origin, which is consumed on the Sabbath and other Jewish religious celebrations. But its popularity has crossed borders and has already conquered half the world. Texture like a brioche, This is a slightly sweet bread dough (but usually accompanied by salty) to which it is given braid shape.
The original recipe of the hall It does not contain milk or butter and is made with flour, water, yeast, sugar, salt and eggs. And is that it every ingredient matters: the egg as a vital circle, flour separates good and evil, yeast makes happiness grow, water envelops everything, sugar to sweeten life, salt, in its measure as constructive criticism, and butter for productivity.
Challah or Challah bread is a traditional wicker bread that is consumed in Jewish religious celebrations
There are versions from the original hall recipe, which perfumes the dough with anise or covers it with olive oil, sesame or almonds. White flour can also be replaced with spelled flour, wholemeal or oatmeal.
Then we will show you how to do it step by step traditional Jewish knitted bread. To take into account!
Ingredients (1 large sweet bread)
- 120 ml of warm water (10 tablespoons)
- 3 g of dry bread yeast
- 400 g of loose wheat flour
- 50 g white sugar (4 tablespoons)
- 2 teaspoons salt
- 2 eggs and 1 yolk
- 60 ml soft olive oil (4 tablespoons)
- 1 egg white + 1 tablespoon water (for coloring)
Preparation of sweet knitted bread dough
In a small bowl Dissolve 1 teaspoon of sugar in warm water, add the yeast and let it rest for 10 minutes until foam forms.
In a large bowl mix the flour, remaining sugar and salt. Make a hole in the center like a volcano and add the eggs (2 whole and 1 yolk) and butter. Stir until you get a homogeneous dough, add the yeast and mix.
On a floured surface knead the mixture for 10 minutes until you get an elastic texture that separates from your hands. You can add a little more flour during kneading if necessary, keeping in mind that there should be a soft ball of dough.
Place the ball dough in a large bowl greased with oil, cover with plastic wrap and let it rest in a warm place for 1.5-2 hours until it doubles in volume.
To make the entanglement of the bread
For degassing the table, place the ball on a floured surface and press with your hands from the inside out. Leave for 10 minutes, covered with a clean, dry cotton cloth.
Divide the dough into 4 parts, and give it an elongated shape with your hands.
To form a braid of 4 threads Place the strips of dough parallel and join them with your fingers at one end.
Knit the ends with your fingers until you reach the end and seal the other end with your fingers.
The braid should have attached ends, but freelythat are loose as it needs space during growing and baking.
Cover with a kitchen towel and leave it to rise in a warm place for 1 hour until the volume has doubled.
Place the knitted dough on a baking sheet lined with greaseproof paper.
Paint the surface of bread with a pastry brush and a mixture of beaten egg with a little water.
Optional knitted bread can be cover with seeds poppy and black sesame seeds before baking.
Put in the oven preheated to 180ºC on medium heat for 30 minutes until the bread is baked.
Remove the pan from the oven and allow the knitted bread to cool before serving.
How to accompany hala or hala bread?
Jalá or Challah bread, although there is sugar in the dough, is not very sweet, so it is usually accompanied by salty foods such as meat. But you can adapt it to your taste and accompany it with ham and cheese, hummus or the ingredients you like best. Delicious!
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David from 55000 Recipes