I had a great time conducting a challah baking workshop on Sunday Feb 11. Thanks so much to Cilla Grosberg, Missy Mandell and all those who helped set up, coordinate and clean up! We had over 60 people in attendance and everyone came away with a delicious challah. See the recipe below and some pictures of the event. I hope to lead one again soon!
Challah in a Bag - Recipe:
Challah in a Bag - Recipe:
INGREDIENTS (1 challah)
1 tbsp. yeast or 1 packet of yeast
1 cup warm water
1/2 cup sugar
1/2 cup honey
1/2 cup honey
1 tsp. salt
1/3 cup canola oil
3 cups bread flour + 1/4 cup
1 egg + 1 egg for basting (optional for vegan challah, substitute olive oil)
Sesame seeds for topping - optional
PREPARATION
1. In a 1 gallon plastic ziplock bag, add the yeast, water, sugar, honey, salt, oil, egg and 3 cups of flour.
2. With a fork carefully mix the ingredients so that the egg and flour are incorporated. Seal the bag and knead it a little.
3. Place the bag in a bowl of warm water for 30 mins.
4. Remove from bowl, shake, release air from bag, and place on the table for 1 hour. Flip bag once after 30 minutes. The dough should be wet. It will start to bubble and self-knead.
5. After the 1 hour remove the dough from the bag. Spread the 1/4 cup of extra flour on a non stick surface and empty the dough from the bag on top of that. You may need to add some more flour so that the dough isn't so sticky.
6. Preheat oven to 375 degrees
8. Separate the dough into 3 balls and stretch out 3 strands, one from each ball. Braid.
9. Leave to rise for 30 mins before it goes in the oven. Baste with egg and sprinkle sesame seeds (optional for vegan challah, substitute olive oil).
10. Bake on a non stick tray for 35 minutes or until golden on top.
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