RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Challah, Venetian - pareve
Sabbath Bread (Hallă, Barhes) The Sabbath bread is called in Hebrew Hallă, a name used in ancient times to designate the priest's share of the dough. Ashkenazi Jews call it Barhes (a corrupted form for Berahot " benedictions "). * 1 kg flour (2.2 lbs.) * 75 g. yeast (1 1/2 tbsp.) * 125 g. sugar (4 oz. + 2 tbsp.) * 350 ml. lukewarm water (10 1/8 oz.) * 175 ml. oil ( 5 oz. + 1 1/2 tbsp.) * 2 eggs * 3 teaspoons of salt Stir the yeast into the water, then add the sugar and approx. one half of the flour. Let it rise for 15 to 30 minutes. When the dough swells, add the other ingredients and amalgamate them. Knead it into dough for approx. ten minutes and then form a ball, cover it and let it rise in a warm place for approx 2 hours. Knead again and braid it into a plait. Let it rise for 20 to 30 minutes more. Place bread on a plate, which must be spread with oil and flour in advance; besmear the surface of the bread with a whisked egg and bake it at a temperature of 180 C. (356 F.) for approx. 30 minutes.
