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Challah From Heaven

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mondaymorningcookingclub.com.au

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"Baking your own challah on a Friday is a special mitzvah (spiritual good deed) for Jewish women. I double the recipe and, before plaiting, remove a small piece of the dough and say the blessing which is symbolic of the days of the temple and brings blessing to the home and family." Chanie Wolff

Prep:

40 minutes

Cook:

45 minutes

Makes:

2 medium challahs

Collected By:

Rated:

Main Ingredient:

flour

Difficulty:

Easy

Cuisine:

European

Occasions/Seasons:

School Holidays Weekends Picnic Dinner Party Kids Cooking

Related Categories:

Sides Baking

Challah From Heaven

Ingredients:

1kg (60 cups) plain flour, plus 75g (1/2 cup) extra
560ml (2 1/4 cups) warm water
18g (2 1/2 sachets) dried yeast
170g (3/4 cup) caster sugar
1 1/2 heaped tablespoons salt
2 eggs, beaten
125ml (1/2 cup) vegetable oil
1 egg, beaten, for glazing
Poppy seeds or sesame seeds

Method:

Put 500g of the flour in a large bowl. Make a large well in the flour and add the warm water. Add the yeast and 115g (1/2 cup) of the sugar, stirring the yeast and water in the well until combined. Set aside for 15 minutes, or until the yeast is foamy
Add the salt and remaining sugar to the well and mix. Wait another 5-10 minutes for the mixture to foam again, then add the eggs and oil and mix with a wooden spoon. Gradually incorporate the flour in the bowl into the egg mixture in the well
Once combined, add enough of the remaining 500g of flour to form a dough, tip it onto a floured surface, and knead in the remainder. If the dough is too sticky, slowly add the extra flour. Knead for 10 minutes until you have a smooth, slightly sticky dough
Place in a large oiled bowl and cover with a tea towel. Set aside in a warm place and allow the dough to rise until it has doubled in bulk (this will take 2-3 hours). When the dough has risen, divide it into two equal pieces. Shape each piece into a plaited loaf (see note)
Preheat the oven to 180°C. Place the loaves on a lightly greased baking tray and allow them to rise for at least 30 minutes and up to 1 hour. Brush with the egg wash and sprinkle with the seeds. Bake for 45 minutes, or until golden in colour. Remove from the tray and allow to cool

Tips & Hints:

Note: The simplest way to plait a challah is to divide the dough into three long sausages. Pinch them together at the end and plait as you would plait hair. Pinch together the other end to join and tuck under slightly. For a more decorative challah, make a four or six-strand plait.

Product

The Food, The Stories, The Sisterhood Cookbook

More than 100 culturally diverse recipes have been tried, tested and refined for this first book from the MMCC kitchen. A beautiful and delicious journey. Second edition, softcover with International conversion pages.

For more information on this fantastic cookbook and to purchase online visit the MMCC website here.

The Feast Goes On Cookbook

The second beautiful book from the Monday Morning Cooking Club girls. From precious family recipes that have been lovingly handed down the generations, right through to new classics that will become instant family favourites, the book contains over 100 recipes to suit every occasion.

From everyday eating to feasting, light lunches to fressing, comfort food to traditional dishes, this is a cookbook of rich, wonderful ideas and flavours to nurture, nourish and inspire.

Purchase a copy of The Feast Goes On here.

Customer Reviews

Challah From Heaven

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Video

Monday Morning Cooking Club - Challah

Video Desc:
The girls of the Monday Morning Cooking Club share their favourite challah recipe from the kitchen of Sydney's Rebbetzin Chanie Wolff. This recipe first appeared in the girls' cookbook, Monday Morning Cooking Club - the food the stories, the sisterhood.
You can find a step by step six strand braid video from the girls, here.

Measures

Cup Sizes (Australian)

Cup	Metric
1/4 cup	60ml
1/3 cup	80ml
1/2 cup	125ml
1 cup	250ml

Spoon Sizes (Australian)

Spoon	Metric
1/4 teaspoon	1.25ml
1/2 teaspoon	2.5ml
1 teaspoon	5ml
2 teaspoons	10ml
1 tablespoon (equal to 4 teaspoons)	20ml

Oven temperatures

Celsius (electric)	Celsius (fan forced)	Fahrenheit	Gas
120º	100º	250º	1	Warm – Very Slow
150º	130º	300º	2	Warm - Slow
160º	140º	325º	3	Moderately Slow
180º	160º	350º	4	Moderate
190º	170º	375º	5	Moderately Hot
200º	180º	400º	6	Hot
240º	220º	475º	7	Very Hot

If you are using a fan-forced oven please note your cooking time may be a little quicker, so a good idea is to check your food a little earlier

Liquid Measures

metric	cup	imperial
30ml		1 fluid ounce
60ml	1/4 cup	2 fluid ounce
80ml	1/3 cup	2 3/4 fluid ounce
100ml		3 1/2 fluid ounce
125ml	1/2 cup	4 fluid ounce
150ml		5 fluid ounce
180ml	3/4 cup	6 fluid ounce
200ml		7 fluid ounce
250ml	1 cup	8 3/4 fluid ounce
310ml	1 1/4 cups	10 1/2 fluid ounce
375ml	1 1/2 cups	13 fluid ounce
430ml	1 3/4 cups	15 fluid ounce
475ml		16 fluid ounce
500ml	2 cups	17 fluid ounce
625ml	2 1/2 cups	21 1/2 fluid ounce
750ml	3 cups	26 fluid ounce
1L	4 cups	35 fluid ounce
1.25L	5 cups	44 fluid ounce
1.5L	6 cups	52 fluid ounce
2L	8 cups	70 fluid ounce
2.5L	10 cups	88 fluid ounce

Dry Weights

10g	1/4 ounce
15g	1/2 ounce
30g	1 ounce
60g	2 ounce
90g	3 ounce
125g	4 ounce (1/4 pound)
155g	5 ounce
185g	6 ounce
220g	7 ounce
250g	8 ounce (1/2 pound)
280g	9 ounce
315g	10 ounce
345g	11 ounce
375g	12 ounce (3/4 pound)
410g	13 ounce
440g	14 ounce
470g	15 ounce
500g (1/2 kg)	16 ounce (1 pound)
750g	24 ounce (1 1/2 pounds)
1kg	32 ounce (2 pounds)
1.5kg	48 ounce (3 pounds)
2kg	64 ounce (4 pounds)

Cup conversions for metric & imperial

Ingredient	1 cup		1/2 cup		1/3 cup		1/4 cup
Breadcrumbs, dry	90g	2 3/4oz	45g	1 1/2oz	30g	1oz	25g	3/4oz
Butter	250g	8oz	125g	4oz	80g	2 1/2oz	60g	2oz
Cheese, shredded/grated	80g	2 1/2oz	40g	1oz	35g	1oz	25g	3/4oz
Choc bits	190g	6oz	95g	3oz	70g	2 1/4oz	55g	1 3/4oz
Coconut, desiccated	85g	2 3/4oz	45g	1 1/2oz	35g	1oz	20g	1/2oz
Flour, plain/self-raising	150g	4 3/4oz	75g	2 1/2oz	50g	1 1/2oz	40g	1 1/2oz
Rice, uncooked (long-grain/basmati/jasmine)	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	50g	1 1/2oz
Sour cream	235g	7 1/2oz	125g	4oz	85g	2 1/2oz	65g	2oz
Sugar, brown – lightly packed	160g	5oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
Sugar, brown – firmly packed	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	55g	1 3/4oz
Sugar, caster	220g	7oz	115g	3 3/4oz	80g	2 1/2oz	60g	2oz
sugar, icing	150g	4 3/4oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
sugar, white	225g	7oz	110g	3 1/2oz	80g	2 1/2oz	60g	2oz
sultanas	170g	5 1/2oz	90g	3oz	65g	2oz	45g	1 1/2oz
yoghurt	260g	8 1/4oz	130g	4oz	90g	3oz	70g	2 1/4oz

Common Ingredients by Weight

Ingredient (cup)	Metric	Imperial
Plain flour	150g	5 1/2 oz
Self-raising flour	150g	5 1/2 oz
Cornflour	150g	5 1/2 oz
Caster sugar	220g	7 3/4 oz

Brown sugar firmly packed	"220g	7 3/4 oz
White sugar	220g	7 3/4 oz
Icing sugar	160g	5 1/2 oz

Sour cream	235g	8 1/4 oz
Grated cheddar cheese	125g	4 1/2 oz
Grated Parmesan cheese	88g	3 oz
Butter	240g	8 1/2 oz
Yoghurt	280g	10oz
Choc chips	190g	6oz

Rice (cooked)	165g	5 3/4 oz
Rice (uncooked)	200g	7 oz
Couscous (cooked)	200g	7 oz

Ingredient (cup)	Metric	Imperial
Polenta (uncooked)	170g	6 oz
Rolled oats (cooked)	90 g	3 1/4 oz
Fresh breadcrumbs	50 g	1 1/4 oz
Packet breadcrumbs	100g	3 1/2 oz
Cup lentils (uncooked)	200g	7 oz
Dried beans	160g	5 1/2 oz
Pearl barley	220g	7 3/4 oz

Desiccated coconut	90 g	3 1/4 oz
Almond or hazelnut	125g	"4 1/2 oz
Chopped almonds	150g	5 1/4 oz
Chopped walnuts	120g	4 1/4 oz
Sultanas	160g	5 1/2 oz
Fresh herbs	40 g	1 1/2 oz

*Cup weight can change depending on type of herb and whether leaves are whole or chopped.

Length

Millimetres	Inches	(Approx)
3 mm	1/8	inch
6 mm	1/4	inch
8 mm	5/16	inch
10 mm	3/8	inch
13 mm	1/2	inch
15 mm	5/8	inch
19 mm	3/4	inch
22 mm	7/8	inch
30 mm	1	inch
50 mm	2	inches
100 mm	4	inches
250 mm	10	inches
500 mm	19 1/2	inches

Chef

Monday Morning Cooking Club

The girls of the Monday Morning Cooking Club have so far created two beautiful cookbooks,
“Monday Morning Cooking Club – the food, the stories, the sisterhood” (April 2011), and "The Feast Goes On" (April 2014).

The books are a collection of treasured old and new recipes and stories from the best cooks in Australia’s Jewish community; recipes from a community equally nurtured by and obsessed with food, from generations past and present, creating a record and an heirloom for generations to come. Shop the cookbooks here.