Challah Jewish Sweet Bread by Nana of 6. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Challah Jewish Sweet Bread

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Ingredients

11 g

Challah Jewish Sweet Bread

31/2 cups bakers flour
2 eggs
1 egg, for wash
2 1/4 teaspoons dry yeast
3 tablespoons honey
1/3cup olive oil
1 teaspoons salt
2/3 cup warm water
1/3 cup oil
3/4 cup brown sugar
11/2 teaspoons cinnamon
1 dashes salt

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6

32h 0min

Preparation 2h 0min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Eastern European

Recipe's preparation

Ingredients

Wet Ingredients
2 eggs (third for egg wash)
2 1/4 teaspoons dry yeast
3 tablespoons honey
1/3 cup olive oil.
Dry Ingredients
3 1/2 cups of bakers flour
1 teaspoon of salt

Add all wet ingredients into

and mix 3 secs on speed 3.
Then add the dry ingredients into

and mix 7 secs on speed 3.
Then for 5 and half minutes on

Dough may be a little sticky, that is good.
Flour thermo mat and put dough on the mat and wrap up and place teatowel over the thermo mat.
Place in warm dry spot for 1 hour for rising.

While the dough is rising add 1/3 cup of oil, 3/4 cup of brown sugar and 1 1/2 teaspoon of cinnamon and pinch of salt.
Mix it into a small bowl and put aside. If it is a hot day do not leave out on bench or the sugar will melt.

Pre heat the oven to 190C.
Separate the dough into 3 pieces.
Roll each one into a rectangle with a rolling pin.
Spread the cinnamon mixture over the dough, leaving a 1/2 inch around the edges. Roll the rectangle (with your fingers) into a log shape and pinch the ends. Do this with the other pieces of dough.

Prepare a tray with baking paper and place each strand on the tray side by side. Then plait the strands.
Cover the plait and let rise for a further 30mins.

Once it has risen again gently brush the challah dough with the egg wash and bake for 30mins. If the top is getting a little to brown place alfoil over the top.

Once cooked place on wire rack immediately.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.