Challah (traditional Jewish celebratory plaited loaf) by ArianeWhitmontSchneider. 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 (traditional Jewish celebratory plaited loaf)

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Ingredients

1 portion(s)

Dough

500 grams Flour, Plain, plus extra
280 grams water
9 grams dried instant yeast, or 1 1/2 sachets
85 grams sugar raw
1 teaspoons salt
1 egg
65 grams oil
1 egg, for glazing
poppy or sesame seeds

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6

40min

Preparation 10min

Baking/Cooking
7

easy

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
1st main course Side dish Starter Baking Bread Easy Dinner Lunch Holiday

Recipe's preparation

Prepare the Dough

Place water, yeast and sugar into the Thermomix bowl,

.
Stir

at speed 2, at 37 degrees for 3 minutes.
Add eggs, sugar, salt and oil.
Stir

at speed 3 for 10 seconds.
Add flour, stir

to combine, speed 3 for approx 30 seconds.
Kneed

for 3 minutes.

Rise

Turn the dough into an oiled bowl, cover and allow to rise until doubled in size.
This can take an hour or two on the kitchen bench top.
If you have an oven with a dough setting, the dough can be placed inside the oven, set at 37degrees, to rise.

Shape and Second Rise

This recipe makes enough dough for one large loaf or two smaller loaves.
It is a sticky dough. Turn dough on a very well floured surface.
Shape the dough into the number of loaves you wish to bake.
Plaited loaves are traditional for Challah baking.
Place loaves on lined baking trays.
Brush with beaten egg, sprinkle with sesame or poppy seeds or with raw sugar at Rosh Hashana time.
Set aside to rise again - approximately 30 -45 mins on the kitchen bench.

Bake

Bake loaves at 180 degrees for approximately 30 minutes or until golden brown. When done, the challah will sound hollow when tapped on the base.
Remove from oven and allow to cool on a cooling rack.

Accessories you need

Spatula TM5/TM6
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Tip

This recipe has been adapted for Thermomix from the recipe appearing in the Monday Morning Cooking Club cookbook, entitled Challah From Heaven.
Challah can be made the day before serving. It also can be made in advance and frozen.
Leftovers make amazing Bread and Butter pudding and French Toast.

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.