What is an authentic challah bread recipe
Striezel and Challa
Challa (pronounced Halla) and Striezel - the difference is not great, it only consists of milk and butter. In Hebrew, challah means both that part of the dough that is to be separated and given to the praisees in the temple, and simply: Shabbat bread. There is no milk because meat is eaten on high holidays and meat and milk should not come into contact. It would not occur to us to eat a challah with meat, because it is quite simply a delicious pastry.
Just as tasty as the Striezel or Zopf, as they say in my home country, where it is also called yeast and not yeast, so where you eat a yeast plait instead of the yeast steak. Despite all the cultural differences (the Jewish origin of the braid is undisputed), the challenge for both yeast biscuits is to create the fluffy end product possible. And a nice braid. Whereby for Rosh Hashanah, the Jewish New Year, the challah is not plaited in the form of a braid, but a spiral (it is supposed to symbolize a round year), while the Striezel likes to appear as a pinze at Easter.
However: the key to the success of challah like Striezel lies in the evenly warm room temperature when the dough is rising (basic rule: it is better to use less yeast and let it rise longer than the other way around). Then add homemade apricot jam or caramel cream - it couldn't be better.
Germstriezel / yeast plait
600 g flour, handy
30 g yeast, possibly 70 g icing sugar
a little more than 1⁄8 l of lukewarm milk
100 g butter, melt
some lemon peel, grated
1 handful of organic raisins
1 tbsp rum, if desired
1 large egg, 2 yolks
1 pinch of salt
Put the flour in a large bowl, make a well in it. Crumble in the yeast, mix with the warm milk to a smooth pulp, cover lightly with flour (dust). Let rise until the dough cracks. Then knead with the other ingredients until it separates from the bowl. Cover with a cloth and let rise again.
When it has doubled in volume, divide it into three parts, form rolls and use them to braid. Place on a baking tray lined with baking paper, brush with egg yolk. Let go again. Bake in an oven preheated to 180 ° C (stick a wooden spoon in the door for the first two or three minutes).
2 large or approx. 30 small barches (= Shabbat bread)
1 kg flour (semi-grip or smooth)
2 packs of dry yeast (or 1 pack of fresh yeast)
2 teaspoons salt, 3 teaspoons sugar
66 g sunflower margarine
2 tbsp sunflower oil
approx. 0.6 l of water
For brushing: 2 eggs, whisked
For sprinkling: poppy seeds or sesame seeds
Mix the flour in a bowl with dry yeast. Mix the margarine, oil, sugar and salt with half of the water (hot) and add to the flour with the other half of the water (cold). Knead the dough with the dough hook of the hand mixer until it detaches from the bowl, then knead a little by hand on the table until a plasticine-like, soft, silky dough forms. Cover and let rise in the bowl for 1 hour. Form either 2 large or approx. 30 small barches from the mass. Let it rest a little longer. Brush with the egg, sprinkle with poppy seeds or sesame seeds.
For large barches, set the cold pipe to 190 ° C top and bottom heat, slide braided barches onto the lower rail. Baking time approx. 35 minutes. Very hot pipe for small barches, slide barches onto the middle rail. Baking time approx. 13 minutes. In the case of electric pipes, it is essential to place a small water container in the pipe.
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