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Challah, also known as barhes, with a recipe video

2023. 10. 31.

This is the dish whose recipe is handed down from mother to daughter, and it is passed down as a kind of family tradition. Challah is baked before Shabbat and eaten on Saturdays, but it is also served at festive meals.

Make it yourself now, using your ANKARSRUM stand mixer and use this recipe. Watch the recipe video.

Recipe for 2 loaf

Ingredients:

200 ml lukewarm water

60 grams of sugar

9 grams of salt

45 grams of neutral-flavored vegetable oil (such as rapeseed oil)

2 eggs + one egg for greasing

About 550-580 grams of flour (about 11% protein) or Farina gluten-free universal flour mix

6 grams of instant yeast

sesame seed

Challah, the braided bread step by step

•  Assemble the machine with the stainless steel bowl, included in the basic set, the kneading spiral hook and the kneading roller, as well as the scraper for the mixing bowl, which prevents the dough from sticking to the walls of the bowl.

• Pour the water into the metal bowl, add the salt, sugar, oil and egg, then mix on medium speed.

• In a separate bowl, mix the flour with the instant yeast.

• Now reduce the speed of your machine and pour in the flour mixed with the yeast.

• Knead on low speed for 5 minutes. If it's still too sticky, let it rest for about 5 minutes, then continue kneading and if necessary add a little more flour as needed.

• Take out the dough, turn it over, fold it and shape it into a ball, then coat the metal bowl with oil and put the dough back in the bowl. Finally, coat the dough itself with oil, then place the top of the bowl on it.

• Let the dough rise for about 1 hour until it doubles in size.

• After rising, put the dough on a kneading board or on the kitchen counter, turn it over and fold it, then divide it into two equal parts. Now divide each part into 4 more equal parts and form small balls from each part. If you have it, cover it with foil and let it rest for about 8-10 minutes.

• Carefully flatten each ball into a rectangle and roll approx. Cut into 20 cm strips, cover again with foil until the other pasta snakes are ready.

• Take the first strip of dough and roll it until it is 30-35 cm long. Do the same with the rest.

• Take four threads, place them next to each other and gently pinch the uppers together, then weave them into loaves following the quadruple braid technique.. Check out the quadruple braiding in our recipe video!

• When it's ready, cover it with foil and let it rise until it doubles in size (about 1.5-2 hours).

• Brush with egg and sprinkle sesame seeds on top.

• Put the loaves in the oven preheated to 220°C for about 20 minutes and bake them until golden brown. It is good if the internal temperature is around 85°C.

• Place them on a cooling rack and let them cool.

ANKA tip:

Serve with butter or buttercream, but it can also be eaten on its own.