Sweet childhood memories for me are the taste of soft, fresh, sweet challah bread with fresh real cottage cheese. I can swear, it’s like heaven in your mouth.
Ever since we moved to Canada I’ve been trying to find that challah bread that has the sweetness I loved so much. It’s like a sweet roll but bigger 🙂
So I know I have another Challah recipe here in the blog, but this one is much sweeter, bigger and fluffier. It all depends on how you like your challah.
In this case, you can either braid it or you can just make rolls, both will come out tasting heavenly! The recipe, by the way, is originally by Carine Goren who is a sweet cook from Israel. Here’s the link if you know Hebrew 🙂 http://www.carine.co.il/htmls/page_202.aspx?c0=13148&bsp=13097
- 500 grams All purpose flour
- 2 tbsp Dry yeast
- ½ cup sugar
- 1 Egg
- ¾ – 1 cup lukewarm water
- ¼ cup Vegetable Oil
- ½ tbsp Salt
- 1 Beaten egg for brushing
- Sesame Seeds
- Place all ingredients in a mixer bowl; use only ¾ cup water to start with. Mix on medium speed until fully combined. If you see that the dough is dry, gradually start adding the extra ¼ cup water you have until you get soft and smooth dough that slightly sticks to the bottom.
- Spread a bit of oil over the dough ball inside the bowl, cover with towel and let stand until dough rises and doubles its size (about 40-45 minutes).
- Preheat oven to 180C/ 350F and prepare a baking pan covered with parchment paper.
- Once the dough doubled its size, divide into 3 balls and roll each ball into a “sausage” to braid. You can also make rolls and take a tennis size ball from the dough for each roll and form a small ball.
- Place on baking sheet and let stand for additional 30-40 minutes.
- Brush with beaten egg and sprinkle with sesame seeds; Place inside the preheated oven for about 35 minutes or until golden brown and brown on the bottom.
