Bocsánat az angol-magyar címért, de nem tudom, hogy mondják ezt magyarul. Végül is mindegy. Péntek este vendégeink voltak, és az én kis egyszerű formában sült challah-mra kijelentették, hogy ez “csak” kalács. Mert az igazi kóser challah az hat, sőt nyolcfonatú. Na tessék! Ez ám a kritika! És ha már itt tartunk, volnék oly szíves, és érthetően leírnám, hogy is kell ezt művelni! Megpróbáltam, és nem tudom leírni. Nyelvi hiányosságaim vannak sajnos ez ügyben. Nem vagyok műszaki könyvíró. Megpróbáltam, zagyvaság lett belőle 🙂Pedig nagyon egyszerű, remélem a fotók alapján érthető mindenkinek. Egy kis gyakorlás, és menni fog! Mire ezt kiszenvedtem, addigra találtam a Youtube– on egy remek videót egy helyes kollegina nőtől. Hogy én mégis miért nem ilyeneket sütök? Mert ebből egyszerre csak kettő fér be a sütőbe. Ha négyet csinálnék, nagyon picikék lennének. Márpedig nekem egy hétvégére négy kell. Azt azonban el kell ismerni, hogy sokkal szebb, mint a másik. Maga a kalács receptje ugyanaz, mint a másiké. Sok sikert!
In English:
We had friends for dinner on Friday night and having seen my little challah baked in a simple tray they remarked that it was “just” a simple milk-loaf as the actual kosher has 6 or rather 8 braids. Here we are! That is a real criticism! But having talked about it they asked me whether I would be so kind and explain it, in an understandable way how to make one. I have tried but cannot describe it.. Unfortunately I have some linguistic deficiencies. I am not a technical book writer. I have tried but it all became a hodgepodge, it is very simple to make one, though. Hopefully it will become clear to everybody seeing the photos (of them). Only a little practice and it will fill the bill. While labouring writing this I just found a great video on Youtube sent by a nice colleague of mine. Why am I not baking these ones? Because only 2 loaves fit into the oven at a time. If I made four, they would be too small. And I do need 4 loaves for a weekend. But I have to admit that they (in the video) are much nicer than the other ones.
CLASSIC CHALLAH (One of the most universally popular challot to grace the Shabbat and holiday table.)
1 ounces fresh yeast or
2 packages dry yeast
1,75 cups warm water
0,33 cup sugar
1 Tbsps. salt
6 or 7 cups flour
3 eggs, slightly beaten
0,5 cup oil
GLAZE:1 egg, beaten, Poppy or sesame seeds
(2 to 4 loaves)
Dissolve yeast in warm water in a large bowl. When dissolved, add sugar, salt, and half of the flour. Mix well. Add eggs and oil, then slowly stir in most of the remaining flour — dough will become quite thick. (Until the kneading stage, dough can be mixed in an electric mixer.)
When dough begins to pull away from sides of bowl, turn onto floured board and knead for about 10 minutes. Add only enough flour to make dough manageable. Knead until dough is smooth and elastic and springs back when pressed lighty with fingertip.Place dough in a large oiled bowl. Turn it so the top is oiled as well. Cover with a damp towel and let rise in a warm place for 2 hours, punching down in four or five places every 20 minutes. Separate challah with a blessing. Divide dough into four to six parts and shape into loaves; place in well-greased bread pans or on greased baking sheet. Let rise until double in bulk. Preheat oven to 375°. Brush tops of loaves. Good luck!
CLASSIC CHALLAH (One of the most universally popular challot to grace the Shabbat and holiday table.)
1 ounces fresh yeast or
2 packages dry yeast
1,75 cups warm water
0,33 cup sugar
1 Tbsps. salt
6 or 7 cups flour
3 eggs, slightly beaten
0,5 cup oil
GLAZE:1 egg, beaten, Poppy or sesame seeds
(2 to 4 loaves)
Dissolve yeast in warm water in a large bowl. When dissolved, add sugar, salt, and half of the flour. Mix well. Add eggs and oil, then slowly stir in most of the remaining flour — dough will become quite thick. (Until the kneading stage, dough can be mixed in an electric mixer.)
When dough begins to pull away from sides of bowl, turn onto floured board and knead for about 10 minutes. Add only enough flour to make dough manageable. Knead until dough is smooth and elastic and springs back when pressed lighty with fingertip.Place dough in a large oiled bowl. Turn it so the top is oiled as well. Cover with a damp towel and let rise in a warm place for 2 hours, punching down in four or five places every 20 minutes. Separate challah with a blessing. Divide dough into four to six parts and shape into loaves; place in well-greased bread pans or on greased baking sheet. Let rise until double in bulk. Preheat oven to 375°. Brush tops of loaves. Good luck!
