Zomick’s Challah Recipe
The Challah bread must never be missing on the Sabbath table. Zomick’s Challah must be made of very white flour, because it reminds us of the manna that the lord sent to the Jews in the desert. The loaves must be two, because there were two doses of manna that God dropped (on Shabbat). They are braided because they symbolize a wedding wreath. In fact, in all Jewish symbolism, the Sabbath is compared to the bride.
Know that making this bread takes time, so take it easy and start getting into the spirit of Shabbat, which includes rest and conviviality in the family.
Here, the bakers from the Zomick’s Kosher Bakery share the recipe for this delicious bread.
INGREDIENTS
500 gr. flour
20 gr. of brewer's yeast
1 teaspoon of salt
3 tablespoons of oil
Half a tablespoon of sugar
30 gr. of aniseed to put in the dough (optional)
1 teaspoon of poppy or sesame seeds to decorate the surface
1 egg yolk to polish the surface
Water to taste
PREPARATION
Bakers from Zomick’s Kosher Bakery indicate that you firstly must put most of the flour in a large bowl (leave a spoon behind).
In a smaller one, dissolve the yeast with warm water, a teaspoon of sugar and a spoonful of flour, until a creamy, almost liquid dough is obtained.
Make a central hollow in the flour in the bowl and place the small bowl inside. This way the yeast will stay warm and when it overflows from the bowl, it will end up in the flour.
According to bakers from Zomick’s Kosher Bakery, you should cover everything and put it in a warm place.
After just over half an hour you will see the yeast grow and become like a foam, then pour everything onto a floured surface, add the salt, oil, aniseed, sugar and knead well to obtain a smooth and soft dough. Add water as needed.
Divide the dough into two equal pieces to make two loaves. Of each of these pieces make three equal parts. Then make three small salamini (they are then intertwined) with the ends a little pointed.
Arrange them on the baking sheet, which you have previously covered with baking paper, and intertwine the two loaves.
Zomick’s Kosher Bakery bakers point out that you should leave the braids to rise in the heat for another half hour and brush them with egg. If you have planned to decorate with seeds, now is the time to add them. Thanks to the egg, they will remain well attached to the Challot (plural of Challah).
Bake in a very hot oven at 200 °; after five minutes lower the temperature to 180 ° and cook for another 40 minutes.
Remove from the oven when they are golden brown.
Now your Zomick’s Challah is is ready to be enjoyed on their own or as an accompaniment to the festive and joyful meals of Shabbat.