| Description | | Khala is white bread, made from dough plaited in twist by traditional Jewish recipe. |  | | Method | | Dissolve yeast in warm water, add 1/2 c flour, a pinch of sugar, blend well and put in a warm place for 10 minutes. In a large bowl, combine flour, salt, yeast, sugar, eggs and lukewarm water. Add oil and knead the dough, it must not be stiff. Leave it to rest for 3-5 minutes, then beat it on the board or table; sprinkle with flour and knead for 5-10 minutes, at the end add raisins. Grease the bowl and the dough with butter and put it in. Leave the dough in a warm place for two hours, then knead it and leave for another hour in a warm place. Divide the dough into 2 parts and roll every part into roller 50 cm long. Twist every roller and put on a greased with fat baking sheet. Brush every twist with yolk and leave to double the size for 15-20 minutes. Bake in a preheated oven 200 C for 40-50 minutes.
|
|
| | Ingredients | | 100 g active yeast.1/4 c warm water.2/3 c lukewarm water.3 tb sugar.1 ts salt.4 c flour.3 ea eggs.3 tb oil.1/4 c raisins.1 ea yolk to brush. |
|
