Challah

“The word “cake” is a translation of the Hebrew word “challah.” The strands or arms of the challah have many meanings, which is why you will see challahs in many different shapes and sizes.
Twelve (12) humps recall the miracle of the 12 loaves for the 12 tribes of Israel.
Round loaves, on Rosh Hashanah, symbolize “continuity”.
Ladder shapes, before the Yom Kippur fast, represents ascending to great heights.
Small triangular loaves, on Purim, represent Haman’ ears.
Two (2) oblong loaves side by side, on Shavuot, resembles the Tablets of the Law.
    CHALLAH  
(Sabbath Bread)
 
b2ap3_thumbnail_Challah600x450.jpg    
1 cake fresh yeast
¼ cup warm water
5 cups flour
1 tsp. sugar
1 tsp. salad oil
1 egg beaten
Glaze: 1 egg yolk diluted with 1 tsp. water
Poppy seed or sesame seed (optional)
Soften yeast in ¼ cup warm water. Sift together dry ingredients. Add oil and beaten egg.
Mix thoroughly; add in just enough water for smooth kneading.

Knead well. Cover with tea towel. Let stand until it “bubbles”.
Knead again. Cover, let rise until doubled in bulk.
Divide dough into three equal parts. Pull into three strips and then braid them.
Place into a baking pan and let rise until doubled in bulk.
J
ust before baking, brush with diluted egg yolk.
Sprinkle with poppy seeds or sesame seeds, if desired.
Bake at 350 degrees until golden brown--about 1 hour. 
MODERN VERSION
*Note: Use a bread maker for a quicker and easier way to make your Sabbath Challah.
            Use your bread maker's recipe.

 

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