- Recipe from the feast cooked on Rosh Hashanah, the Jewish New Year
CHALLAH
Spicy Bread Loaves
Challah has come recently to the Bene Israel community in India. The egg-rich bread, a favorite of most Jewish communities in other parts of the world was popularized by overseas Jewish organizations in India. The bread is prepared for the Sabbath meal and on other Jewish festivals, like Rosh Hasannah where it sometimes has a round shape to symbolize the cycle of the seasons.
Every step of the preparation process has a special significance linked to Jewish tradition and history with a prayer or blessing recited at each stage. An important tradition at the start of preparing challah is the removal of one small portion of the dough as a contribution for the kohen, or priest. At the start of a Sabbath meal a prayer is said over two loaves (challot), which symbolizes the double portion of manna from heaven that was showered on the children of Israel during their exodus from Egypt on Friday the day before the Sabbath. Sprinkling salt, a preservative that does not decay, over the loaves during the blessing is another important tradition, symbolizing the eternal covenant the children of Israel have with God
In India, challah is often made without eggs resembling ‘water challah’, a type of loaf prepared by Sephardic Jews. The flour is also enriched with gluten as all-purpose flour available in India often lacks the necessary protein content and the pliability when kneaded into a dough.
Ingredients
20 grams (about ¾ oz) active dry yeast
50 grams (about 1.75 oz) sugar, divided
650 grams (about 1½ pounds) all-purpose flour
35 grams (about 2 ½ oz) gluten powder
15 grams (about ½ oz) salt
57 grams (about 3 oz) vegetable oil, plus for greasing
1 egg, whisked (optional)
White sesame seeds, for sprinkling
Red chile flakes, for sprinkling (optional)
Method
- Combine the yeast and half the sugar in a small bowl. Stir in ½ cup warm water and set aside to froth.
- In a large bowl, sieve together the flour, gluten powder and salt. Add the remaining sugar, the oil and mix well. Pour in the yeast mixture and 1 cup warm water and knead to make a soft and pliable dough, adding more flour if the dough is too sticky and a little more oil if too dry.
- Place the dough in a lightly oiled bowl and cover with plastic wrap and leave to rise for about 30 minutes to 1 hour.
- Grease alarge tray baking lightly with oil and dust with flour.
- Divide the dough into 3 equal portions to make 3 loaves. For each loaf, divide each portioninto 3 or 6 equal portions and roll into 2.5-cm (1-inch) thick ropes. Pinch the ropes together at the top and braid the ropes, pressing the ends together to seal. Place on the prepared baking trays, cover with a kitchen towel and leave for about 30 minutes to 1 hour until risen.
- About 15 minutes before the bread is ready for baking, heat the oven to 150˚C/300˚F/Gas 2.
- Brush the loaves with the beaten egg or water and sprinkle with sesame seeds and red chile flakes. Place in the oven and bake for about 40 minutes until risen and golden brown.
- Remove from the oven and transfer to a wire rack to cool.
Makes 3 loaves
