Ingredients with Measurements:
- 4 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons salt
- 2 teaspoons active dry yeast
- 1/4 cup vegetable oil
- 1 1/2 cups warm water
- 1 egg, beaten
- 1/4 cup sesame seeds
Special equipment needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, salt, and yeast.
2. Add the vegetable oil and warm water to the bowl and mix on low speed until a dough forms.
3. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Transfer the dough to a large mixing bowl and cover with a clean kitchen towel. Let the dough rise in a warm place for 1 hour or until it doubles in size.
5. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Punch down the dough and divide it into 4 equal parts. Roll each part into a long rope and braid them together to form a large challah.
7. Place the challah on the prepared baking sheet and brush the beaten egg over the top. Sprinkle sesame seeds over the egg wash.
8. Bake the challah for 30-35 minutes or until it is golden brown and sounds hollow when tapped.
9. Remove the challah from the oven and let it cool on a wire rack before slicing and serving.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 30-35 minutes
Temperature:
375°F (190°C)
Serving size:
1 large challah
Nutritional information:
Calories: 250
Fat: 7g
Carbohydrates: 40g
Protein: 7g
Sodium: 400mg
Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour or whole wheat flour.
- Vegetable oil can be substituted with canola oil or melted butter.
- Sesame seeds can be substituted with poppy seeds or flax seeds.
Variations:
- Add raisins or dried cranberries to the dough for a sweet twist.
- Add chopped herbs like rosemary or thyme to the dough for a savory twist.
- Use honey instead of sugar for a sweeter flavor.
Tips and tricks:
- Make sure the water is warm, but not too hot or it will kill the yeast.
- Let the dough rise in a warm place, like a sunny window or near a warm oven.
- Brush the egg wash on the challah gently to avoid deflating the dough.
- Store leftover challah in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover challah in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the challah, wrap it in foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
Serve the challah on a wooden cutting board or a decorative platter.
Garnishes:
Sprinkle chopped herbs or sea salt over the top of the challah before baking.
Pairings:
Serve the challah with honey, butter, or jam for a sweet breakfast or snack.
Suggested side dishes:
Serve the challah with a bowl of soup or a salad for a complete meal.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it becomes smooth.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
- If the challah is browning too quickly, cover it with foil for the remaining baking time.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
Helzel challah is a traditional Jewish bread that is braided and topped with sesame seeds. It is often served on Shabbat and other holidays.
Flavor profiles:
Helzel challah has a slightly sweet and nutty flavor from the sesame seeds.
Serving suggestions:
Serve the challah warm or at room temperature with your favorite spreads and toppings.
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Region: Jewish