Challah bread

by avnerlaskin

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According to Jewish tradition, the three Sabbath meals Friday night, Saturday morning, and Saturday afternoon and two holiday meals one at night and one in the morning each begin with two complete loaves of bread This “double loaf” (in Hebrew: lechem mishneh) commemorates the that fell from the heavens when the Israelites wandered in the desert for forty years after the Exodus from Egypt. The manna did not fall on the Sabbath or holidays; instead, a double portion fell before the Sabbath and holidays. It is these hunks of bread, recognizable by their traditional braided style, that are commonly referred to as challah.The simple reason why the challah is covered at the beginning of the Shabbat meal is actually based on some very technical rules governing the various blessings recited over food.

Not only do different types of food require different blessings, but there is actually a hierarchy when it comes to these blessings so that if one intends to eat many different items in one meal – each one requiring its own blessing – one must take care to bless and eat those foods according to the protocol of kedima (literally: “priority” in Hebrew).

The food which has the highest priority of all is – wouldn’t you know it? – Bread, the quintessential staple food, the proverbial “staff of life.”

At the beginning of the Shabbat meal, we recite the Kiddush prayer, officially announcing the sanctity of the day and thereby fulfilling a positive Biblical commandment to “remember” the Sabbath.
My challah is not the triditionel one it is a version of mein and all the pepole around me thinks that it is exelent.
1 kg bread flour
2 eggs
50 g sugar
50 g Yeast
200 g milk
300 g Water
50 g butter
20 g salt
1. Place the water,milk, eggs,butter, yeast, bread flour in a mixing bowl. Use an electric mixer with a kneading hook to knead on low speed for 3 minutes. Add the sugar and salt and increase the speed to medium. Knead for 6 minutes.
2. Transfer the dough to a floured bowl and cover with a kitchen towel. Let stand to rise for 1 hour, until the dough has doubled in size.
3. Transfer the dough to a floured work surface and divide it to 6 mini balls roll every ball to along strip and put a side,after you finished that mace the Challah the Bride using 3 long strips of dough .
4. Place the challas on a baking sheet lined with baking paper and let stand to rise in a warm place, until the dough doubles in size.
5. Preheat the oven to 180 ºc and brash with eggs on top at that point you can put pappy seeds or sesame seeds on top.
6. Bake for 35 minutes.

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