- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Submitted by Geula Edelstein
This is a half whole wheat, garlic, onion, and zaatar challah.
1 kilo whole wheat flour
1 kilo white flour
1 cup sugar
1/4 cup plus 1 tablespoon rapid rise dry yeast
2 cloves garlic, smashed and finely chopped
1 small onion, finely chopped
2 tablespoons zaatar
1 tablespoon plus 1 and 1/2 teaspoon salt
1 and 1/2 cup oil
6 cups water
1 egg, beaten, for egg wash
Combine dry ingredients (including yeast), and mix well in a large bowl.
Add liquids. Mix well, until dough forms.
Turn onto lightly oiled work surface, and knead. (If dough is sticky, flour, a tablespoon at a time. If dough is dry, add two tablespoons warm water, plus one tablespoon oil at a time, kneading it in).
Oil challah bowl. Put dough in, turn it to coat in oil. Cover, let rise for about 25 minutes. Take challah.
Preheat oven to 200 degrees Celsius.
Lightly oil hands, and prepare to shape dough. Lightly oil work surface. Shape dough as desired. (I put them on baking paper lined trays- 6 large challahs, many small challahs, or about 48 little rolls). Brush with egg.
Bake straight away. (the first batch shaped will not rise again, which is good. You want the dough to rise as little as possible now). 15-20 minutes for rolls, 40 minutes for full challahs, 30 minutes for medium challahs.
Let cool, and wrap well. If wrapped very tightly in foil as soon as they are cool, they freeze well. Enjoy!!!
How Would You
Rate this recipe?
Please log in to rate
Reviews