{"id":287,"date":"2006-10-21T13:12:36","date_gmt":"2006-10-21T21:12:36","guid":{"rendered":"http:\/\/www.smontagu.org\/blog\/?p=287"},"modified":"2006-10-21T13:29:09","modified_gmt":"2006-10-21T21:29:09","slug":"challa-meme","status":"publish","type":"post","link":"https:\/\/www.smontagu.org\/blog\/?p=287","title":{"rendered":"Challa meme"},"content":{"rendered":"<p><a href=\"http:\/\/danyaruttenberg.net\/\">Danya<\/a> posted about <a href=\"http:\/\/danyaruttenberg.net\/?p=480\">baking challa<\/a>. In the interests of Jewish pluralism, here&#8217;s my recipe. These quantities make 5 medium-sized or 4 largish challot.<\/p>\n<ul>\n<li>1 kg white flour<\/li>\n<li>1 tbsp salt<\/li>\n<li>3 or 4 threads of saffron<\/li>\n<li>25 g yeast<\/li>\n<li>1 tsp honey<\/li>\n<li>About 500 cc. lukewarm water<\/li>\n<li>3 eggs, beaten<\/li>\n<li>sesame seeds and\/or poppy seeds.<\/li>\n<\/ul>\n<p>Mix the flour and salt together in a large bowl and make a well in the middle.<br \/>Pour a little boiling water over the saffron, stir well and leave for a few minutes.<br \/>Stir the yeast and honey together until the yeast dissolves.<br \/>Add the lukewarm water, the saffron, and the eggs to the yeast (keeping back about 1\/4 of an egg for glazing) and pour into the flour. (This is best done in two stages, otherwise you leave behind a residue of yeast). The total amount of liquid should be about 625 cc for 1kg of flour.<br \/>Fold the flour over the liquid and leave it for about 20 minutes until it starts bubbling up.<br \/>Stir the liquid into the flour and knead well for at least 5 minutes, adding more liquid or flour if necessary. The dough should be slightly sticky.<br \/>Cover with a towel and leave to rise for an hour or two.<br \/>Knock in the air, and knead it a bit more.<br \/>Divide into 4 or 5 balls, divide each one into 3, and braid them together.<br \/>Paint with the rest of the beaten egg and scatter sesame or poppy seeds over the top.<br \/>Prove for 45-60 minutes.<br \/>Bake at 220&deg; C for 30-35 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Danya posted about baking challa. In the interests of Jewish pluralism, here&#8217;s my recipe. These quantities make 5 medium-sized or 4 largish challot. 1 kg white flour 1 tbsp salt 3 or 4 threads of saffron 25 g yeast 1 tsp honey About 500 cc. lukewarm water 3 eggs, beaten sesame seeds and\/or poppy seeds. [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.smontagu.org\/blog\/index.php?rest_route=\/wp\/v2\/posts\/287"}],"collection":[{"href":"https:\/\/www.smontagu.org\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.smontagu.org\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.smontagu.org\/blog\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.smontagu.org\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=287"}],"version-history":[{"count":0,"href":"https:\/\/www.smontagu.org\/blog\/index.php?rest_route=\/wp\/v2\/posts\/287\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.smontagu.org\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=287"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.smontagu.org\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=287"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.smontagu.org\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=287"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}