CHALLAH BAKING DEMO

In time for Rosh Hashanah! Learn the secrets to making braided round cinnamon roll Challah.

DEMONSTRATION BY BAKING SENSATION NOA BERKENWALD AND HER DAD RABBI BERKENWALD

Join Zoom Meeting https://sinai-sj-org.zoom.us/j/81080281515 Meeting ID: 810 8028 1515  

Prepare your Challah dough in advance: 

2 tsp instant yeast (1 package)

four cups flour

2 tsp salt

1/4 cup plus 1 Tbsp granulated sugar

1 cup luke warm water

1/4 cup vegetable oil

2 egg yolks

1 whole egg (save the egg white for brushing the challah)

sesame seeds or poppy seeds (optional)

Mix together flour, yeast, salt, and sugar in a large bowl. In a separate bowl, mix together water, oil, and eggs. Pour wet ingredients into the dry ingredients and mix together with a wooden spoon. Turn the dough out onto the countertop and knead for about ten minutes, until the dough is about the same consistency as your ear lobe. (This is not a joke.) You may need to add more flour as you are kneading if the dough gets too sticky. You can also use a mixing machine if you do not want to get your hands dirty. Oil the inside of a large bowl. Place the dough into the bowl, turn it to coat with oil, and cover it tightly with plastic wrap. Place in a warm, draft-free location and let rise until doubled in size, about one hour.

You are ready to join the baking demonstration live on zoom..