Batya's Challah Bread
Makes 2 Challahs
1 kg. (2 1/4 lb.) whole wheat flour
2 Tbsp. dry yeast
1 Tbsp. brown sugar
4 Tbsp. date honey or molasses
2 1/2 cups warm water
1/2 cup oil
1 tsp. salt
Sesame seeds for garnish
Mix all ingredients and knead until dough forms. If the dough is too sticky, add a little more flour until dough is easy to handle.
Let dough rise 20 minutes. Knead the dough with a bit of oil. Let it rise again for 20 minutes.
Turn dough onto a lightly floured surface. Punch down and roll out into a rectangle. Cut into 6 equal parts. Roll each part into a rope. Make a braid out of three ropes. Place on a baking sheet and let rise again for 20 minutes. Brush with egg wash and sprinkle sesame on top.
Bake for 30 minutes at 180°C/350°F.
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