{"id":3543,"date":"2024-02-28T14:11:59","date_gmt":"2024-02-28T13:11:59","guid":{"rendered":"https:\/\/saltedpasta.com\/en\/?p=3543"},"modified":"2024-02-28T14:12:02","modified_gmt":"2024-02-28T13:12:02","slug":"challah","status":"publish","type":"post","link":"https:\/\/saltedpasta.com\/en\/challah\/","title":{"rendered":"Challah"},"content":{"rendered":"\n

Recipe for a perfect soft homemade challah. This recipe makes a perfect overnight challah. You can cover the kneaded dough in the bowl with cling film and put it in the fridge overnight, and in the morning, wrap it and bake it for breakfast.<\/p>\n\n\n\n

What country does challah come from?<\/strong>
Challah comes from Jewish cuisine and is traditionally a type of savory bread with symbolic meaning. However, in Polish cuisine it has been modified into a sweet baked bread often sprinkled with crumble (and we call this Cha\u0142ka Dro\u017cd\u017cowa). Nowadays, we can buy such sweet challah in any bakery or supermarket. Unfortunately, they are often made from a mold and not woven. They taste more like a roll than a buttery cake with a characteristic structure that tears perfectly. The crumble on store bought challah is usually almost just flour, and there is very little of it. That’s why it’s better baking challah at home.<\/p>\n\n\n\n

What is challah made of?<\/strong>
To prepare challah we need flour, milk, butter, sugar, egg and yeast.<\/p>\n\n\n\n

How many eggs for challah?<\/strong>
We add only 1 egg to the dough made of 500 g of flour, but we need one more egg to brush the challah before baking. Thanks to this, the crumble will stick to the challah better and the surface of the challah will be shiny after baking.<\/p>\n\n\n\n

What flour can challah be made from?<\/strong>
Challah is prepared from wheat flour. I bake challah with all-purpose flour type 405-500, but you can also use bread flour or type 550 flour, which is best for yeast dough.<\/p>\n\n\n\n

How to make challah crumble?<\/strong>
The crumble is made from flour, cold butter and sugar in proportions of 2:1:1. It is a good idea to cut the butter into small pieces to make your work easier. The crumble is best kneaded with your hands and it takes a maximum of 2-3 minutes. All ingredients must be combined and the crumble should be in the form of larger and smaller pieces.<\/p>\n\n\n\n

How long does challah take to bake?<\/strong>
Bake one challah with 500 g of flour for approx. 35-40 minutes without convection. If you make two or three challah from the same amount of dough, they will probably bake faster. The thicker the challah, the longer it will take to bake.<\/p>\n\n\n\n

Can you eat warm challah?<\/strong>
It is best to cut the challah only when it has cooled down. Thanks to this, the challah will be fully baked in the middle. The larger the challah, the longer it will cool.<\/p>\n\n\n\n

How to store challah?<\/strong>
Challah is best on the same day. To keep it fresh and not let it dry out, wrap it tightly in paper or put it in an airtight container.<\/p>\n\n\n\n

How to wrap challah?<\/strong>
We wrap the challah like a braid (Dutch), i.e.:<\/p>\n\n\n

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