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Shabbat Challah Bread


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Ingredients

Shabbat Challah Bread

  • 240 g warm water
  • 1 envelope dry yeast [8 g] 2 heaped teaspoons
  • 1 teaspoon salt
  • 25 g sugar
  • 55 g oil
  • 1 egg
  • 430 g baking flour
  • Glaze
  • 1 egg
  • 10 g water
  • Sesame or poppy seeds
  • 6
    2h 0min
    Preparation 5min
    Baking/Cooking 30min
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

  1. Put water in TX bowl.

    Add yeast, salt, sugar, oil and egg. Mix speed 4 -10 sec

    Add flour and mix. Bring speed up slowly to 6-7 and look for mixed dough. Approx 5 sec

    Lock lid, interval speed for 3 min.

     

    Drop dough from bowl to thermo mat. Clear blades using turbo. Flour well and form into a ball. Dough is very soft. Put in oiled bowl, cover with cling film and put in warm spot for about 45 min. [Until double in size]

    Use in one of the following ways to form dough for cooking or how you want.

    A: put into a loaf pan [lined or well oiled]

    B: divide dough into 12 pieces, roll each into a “snake” Coil into a snail with the end tucked under

    C: divide dough into 3, Form each into a long roll. Braid into one loaf, put on baking sheet.

    [By Jewish law a small piece of the dough should be kept and blessed. It is then wrapped in alfoil and burned in the oven as an offering while the bread is cooking.]

    Cover and set in a warm place for 30 – 40 min.

    Brush glaze on top and sprinkle with seeds of choice.

    Cook in a 200C oven 15 min for rolls, 20 - 30 min for braid and loaf. Check if done by tapping loaf. It should sound hollow.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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