Jewish Challah Shabbos Bread (parve)

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Nutritional Info

Servings Per Recipe: 60
Amount Per Serving
Calories: 50.6

Total Fat: 2.9 g
Cholesterol: 24.8 mg
Sodium: 85.7 mg
Total Carbs: 5.2 g
Dietary Fiber: 0.2 g
Protein: 1.1 g

View full nutritional breakdown of Jewish Challah Shabbos Bread (parve) calories by ingredient

Introduction

This is a symbolic recipie for Jewish Shabbos Bread This is a symbolic recipie for Jewish Shabbos Bread

Minutes to Prepare: 200

Minutes to Cook: 45

Number of Servings: 60

Ingredients

This recipe has seven ingredients, for the seven days of the week. Each

measurement also has a symbolic meaning: one cup of sugar (One God), two

tablespoons of salt (for the tablets of the Law), three cups of water (for the patriarchs, Abraham, Issac, and Jacob), four packages of yeast (for the

matriarchs, Sarah, Rebecca, Rachel and Leah), seven eggs (six for the challah itself and the seventh for glazing, just as the Shabbat embellishes the six days of Creation), ten tablespoons of olive oil (for the Ten Commandments), and twelve cups of flour (for the twelve tribes of Israel).

1 cup sugar

2 tablespoons kosher (course) salt (plus extra salt to garnish each loaf)

3 cups water

4 packages active dry yeast, ¼ ounce packets

7 eggs (one reserved for glaze)

10 tablespoons olive oil

12 cups flour (wheat, unbleached, white, multigrain, or a mixture; I like 1 cup glueten flour, 5 cups multigrain and 6 cups unbleached white flour)

Directions

Dissolve the sugar and salt in 1-½ cups of very hot water. Add the olive oil and 6 beaten eggs. Cool to lukewarm. Sprinkle yeast into 1-½ cups of lukewarm water to begin the fermentation process. Sift the flour into a very large bowl and make a well in the flour. When all the liquids are lukewarm and the yeast has foamed (approximately 5 minutes), pour liquids into flour and turn with a spoon. Turn the dough on well-floured surface and knead until smooth and elastic, adding a little more four if necessary. Rinse the bowl, dry and grease with oil. Place dough into bowl; cover with a damp cloth and place in warm spot to rise. Allow to rise until doubled in bulk; approximately 1-2 hours. Turn the dough on floured surface and punch it down.

Alternately, this recipie can be made in a large mix master or bread maker. Make sure your machine can handle this large amount of dough.

Divide into number of loaves you want to make. This recipe is suited for 8 small loaves, 6 medium or 4 large loaves. Divide either the 8 or 4 lumps, one at a time into 3 sections and roll into strips. Braid the 3 strips into a challah loaf. Place on greased cooking sheet or baking stone sprinkled with cornmeal. Rise until doubled in bulk. [Customarily, a small amount, about the size of a very large egg, is separated and burned in the oven as a symbolic offering, while the bread is raising. ]

Brush each loaf with beaten egg glaze, and sprinkle salt on the top of the loaf. Bake in a preheated 325 degree oven to golden brown. 30 minutes for medium challah. 45-60 minutes for large challah.

Calorie calculations are for 6 loaves having 10 slices each. Caloric values may vary depending on how big your loafs/slices are, and type of flour and olive oil used.

Number of Servings: 60

Recipe submitted by SparkPeople user CHANAMAJA.