Challah bread is a religiously significant braided bread eaten by Jews on the Sabbath and holidays. This includes three Sabbath meals, one each on Friday night, Saturday morning, and Saturday afternoon, also two holiday meals, one each at night and in the morning. Each of these meals start with two whole loaves of Challah bread, or a “double loaf.” This is symbolic of the manna from heaven that fed the Israelites while led by Moses in the desert for forty years after their escape from Egypt. Manna from heaven fell daily, but not on the Sabbath or holidays, and instead, a double portion was collected the day before these days.
To commemorate this and become closer to the meaning of the Challah bread, many people make their own. This article is a brief guide on how to add flour to it, for without flour, there is no bread. Flour creates gluten, a protein and not only gives bread the ability to rise, stretch and hold its shape, it also adds flavor and ultimately serves the purpose of holding all the ingredients together.
Nothing then is more imperative when making Challah than to add flour correctly and in the right proportions, and you should always pre-measure your flour as called for by the recipe. Yet, baking Challah bread is not an exact science, and you may need to add more flour when necessary to get the right texture. Be bold and be brave and let's get started.
You'll need: a measuring cup, flour, a mixing bowl, your mixer's flat beater accessory, electric stand mixer, mixer pouring shield your mixer's user manual and a kneading hook.
- With the measuring cup, measure the proper amount of flour as in the recipe into a large bowl.
- Position the bowl on the electric stand mixer and attach the flat beater.
- Add 1 cup of flour to the other ingredients in the mixing bowl. Lift the bowl and turn your mixer on to low and thoroughly mix the flour with the other ingredients. Repeat with the next cup of flour until all the flour is mixed.
- You may find that as you add flour it will start spraying out from the mixing bowl. Use a pouring shield accessory on the mixer to combat this. If you do not have one, a plastic bag or piece of cardboard can substitute.
In your mixer's user manual you should find its flour capacity. When you reach this capacity, or if the mixer stops mixing effectively, stop adding flour. With a spatula or a wooden spoon, remove the dough sticking to the flat beater accessory and return the excess dough to the bowl. Remove your flat beater accessory and replace it with the kneading hook.