What is Challah?

Challah, declared Haa-La, is a traditional Jewish yeast bread. It is made of eggs, also with flour, yeast and water and can be sprinkled with sesame seeds. Sometimes it is called egg bread and has a distinct yellowish interior if the egg yolks are used.

Challah is part of many Sabbath celebrations and is also consumed during many Jewish holidays. However, Challah is never going to Passover, because the day requires meals only unleavened bread. Therefore, no bread containing yeast can be administered. On Rosh Hasanah, the cottage can be made in the shape of a ladder. Bread can be served warm or cold depending on individual preferences.

Because Jewish traditions are in lives of many, the presence of a cottage in food and bakery stores is not unusual. In fact, many non -Jewish origins love to buy or make this bread because it liked the texture and its relative ease of preparation.

Bread is an excellent choice for slicing, especially in knitted form, and is a popular sandwich bread, especially in delis in large cities. It is also praised as one of the best breads that can be used for French toast. Perfectly absorbs the egg/milk and can be cut. It also holds it in about two days, which is very desirable when you do French toast, because it adds to the absorption of the French mixture of bread toasts.

Challah can range from very simple bread to interesting variations inspired by modern ingredients. On the Internet you can find recipes for cottage onions or breads made of tomatoes with rosemary and sun, chocolate chips, nuts, currants or dried cranberries. Since the bread plain does not have a stunning taste, it fits well with sweet or spicy accessories.

Even with increments, the cottage owes to baking a smooth, brownish top of the egg washing. This is also very usefulé, if one adds poppy seeds or sesame because the bread will stick better. Baked cottage should be rich in the exterior and bread should have a hollow sound when tapping, ensuring that it is thoroughly cooked.

You can also make cottage with bread, adjust the machine to the mixture and increase the settings. The dough is then removed from the machine, shaped and has a final increase. Some chefs insist that the lightest and best cottage is obtained when the dough can rise twice before baking.