The search was under way for the new challah recipe for the 2016 Shabbat Project Challah Bake! We asked you to send through your tried-and-tested recipes, and once again, you did not disappoint! The Facebook call elicited hundreds of different recipes from our amazing community, and that set the dough in motion.
Then it was up to the Joburg head office challah bakers to try and test them again, as we made batch after batch of all the recipes you sent in! We also had to test if the recipes still produced delish challahs when using half the ingredients. So our maths skills were put to the test along with our culinary abilities.
At times this proved a rather challenging task, as we debated over which ingredients to use, and which combos worked best. That’s when we phoned some friends, aka, expert bakers, to impart some words of wisdom on producing the sweetest and most tasty challahs ever!
This gargantuan effort was all part of our aim to ensure that your challahs at this year’s Challah Bake are on another level of yum!
And we are thrilled to say, we’ve found it! The recipe for 2016 was sent in by Baila Arenstein from SA, and it promises to be a taste sensation beyond what you’ve experienced previously! Believe us, we tasted them all!
- 20gm | 0,7 oz Yeast
- 1000ml | 33.8 fl oz Water
- 500ml | 16 fl oz Sugar
- 30ml | 1 fl oz Salt
- 4 Eggs
- 250ml | 8 fl oz Oil
- 2kg | 70.55 oz Flour
- Mix yeast and water together and mix
- Wait for 5 minutes
- Add sugar, salt, eggs and oil and mix
- Add flour and knead the dough
- Coat dough in oil, cover with a cloth and leave to rise
- Punch down the dough and plait
- Leave to sit for 30 minutes
- Coat with egg
- Bake for 30 minutes in a 180°C|350°F oven