Challah. The recipe for traditional Jewish Zopfbrot for Shabbat.
I In the Jewish culture and religion, the braided bread Challah on Shabbat and on holidays has a very important and permanent place. I can understand this from a culinary point of view very well, because Challah is a blast: The Zopfbrot not only looks incredibly appetizing, it is also pleasantly lush in consistency, rich and juicy as a dense mares - and it lasts several days without problems , It goes well with savory and sweet foods and is perfect for sandwiches. In addition, the Jewish Hefebrot with its short baking time is really quite easy to manufacture and suitable for beginners. (If you've been reading here for some time, you know that I and baking are not really the all-time friends, nah.) Questions? Oh yes ...
Maybe we'll talk about the story of Challah for a moment? It is several thousand years old. In the Torah (and thus, of course, in the Old Testament), it can be read in the fourth book of Moses that Jews in Israel should always deliver a piece of their bread to the priests in the temple. For the priests did not have their own (land) property or a secular profession that could feed them and thus had to rely on the mild gifts of the population. It was an important task of the housewife to give part of the unbaked bread dough as a food donation in the temple. This gift was called "Hafraschat Challa". How much dough was intended as a donation, is unfortunately not known. Maybe that was based on the economic situation of each family. In any case, the name Challa (also Challah or Challe written) has become the name of the Zopfbrot.
However, when the temple was destroyed in 70 AD and the priests were no longer able to practice their religious activities there, the tradition of challah continued. If Challah is baked today for the Shabbat, a tiny dough portion - about the size of an olive - is still respectfully cut off and usually burned. In religious or traditional circles, the woman in the family still carries out this important task.
To commemorate the Jewish holiday of Shabbat, traditionally the whole family gathers at nightfall at dusk. Candles are lit, the homemade bread is covered with a cloth and - after the blessing of the wine - also blessed with a blessing. Then there is a lot of food. So it suits very well that Challah does not need any dairy products and thus fits quite flexi-kosher to meaty or milky food.
When I was in Tel Aviv, I was able to walk through the dusky Friday night to many traditional families see in their houses, which had come together by candlelight for Shabbat meal. It is a beautiful ritual to meet as a family, to take time for each other, to eat together without any television or other electrical distractions and to spend the evening together. But even without a family, many younger Jews who live away from their family do not want to miss this important element of their culture and religion. They meet with friends as a surrogate family and celebrate the Shabbat together. And certainly even in female homosexual communities without a wife, even Challah likes to be baked. Because Challah is there for everyone, ne.
So, enjoy baking. Maybe you're inviting some friends for your first challah?
Have it!The traditional Jewish Zopfbrot for Shabbat | GourmetGuerilla.com "itemprop =" image ">
The Recipe for the Traditional Jewish Zopfbrot Challah
250 ml of lukewarm water
2 heaped tsp dry yeast
500 g flour type 550
7 yolks, size L
50 g sugar
2 teaspoons fine sea salt
90 ml rapeseed oil
1 egg, size L
2 tbsp sesame seeds
1 tbsp poppy seeds
In a small bowl, mix the dried yeast with the warm water for 5 minutes Let it stand until it forms foam.
In a large bowl (or in a bowl of a food processor) mix the flour with egg yolk, sugar, salt and the oil, add the yeast with the water about 2 minutes knead until the ingredients blend into the dough and separate from the key wall.
The bowl with a clean tea towel Cover and let rise in a warm place for about 1 to 1.5 hours until the dough volume has doubled.
After going out, take the dough out of the bowl and knead vigorously to get the air out of the bowl To push dough. Divide the dough into three equal parts. Form the dough portions on a lightly floured ground into three equal length rolls. Lay the three dough rolls at one end and press them together, then braid the three strands. Also squeeze the ends. (Do not worry, if that does not work out right the first time!) The bread will still taste great.)
Place the bread on a sheet of baking paper and cover with a clean kitchen towel. Let it rest for another 30 minutes until the volume has doubled again.
Preheat the oven to 175 degrees top/bottom heat.
Whisk the whole egg and generously churn the finished challah reap. Sprinkle with sesame seeds and poppy seed. Bake in the oven shown at 174 degrees for about 20-25 minutes until the challah is golden brown.
Remove the bread from the oven and let cool on a wire rack.
Make sure you're on the right flour type! For example, the typical household flour type 405 is not suitable for making bread with yeast.
The finished challah lingers wonderfully for a few days at room temperature in an airtight pouch or bread box.
And another tip:
Good news for those who reduce wheat in their diet: Challah can also be made from spelled, oats, rye or barley. So try other types of flour - maybe you have to adjust the ratio then a little.