FAITH STATEMENTWe are an International Messiah following Jewish community dedicated to teaching a Messiah essential understanding of the Scriptures (TaNaKh & Ha-Brit Ha-Chadashah) to both Jews and people of other ethnicities and religious backgrounds. We are disciples of HaMashiach Yeshua. This Ministry was founded on the 17th day of Nisan, 5773—28th day of March, 2013.
NEW MUSIC
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TEACHING PODCASTON HIATUS
SEASON ONE
YAAKOV'S CHALLAH
INGREDIENTS:
1 Tbsp of baker's yeast 2 cups warm water 1/2 cup sugar 5 eggs 7 1/2 cups of flour 1/2 cup of olive oil 1 Tbsp salt METHOD: PREPARE BREAD DOUGH AT LEAST ONE DAY PRIOR TO YOM SHISHI (Friday). PREPARE AS FOLLOWS: 1.) Preheat oven to approximately 70 degrees Celsius then turn off. 2.) Add 1 Tbsp of sugar and 1 Tbsp of yeast to 2 cups of warm water. Place in oven until yeast activates (Approximately 10 minutes). 3.) Keep one egg separate for glazing the challot prior to baking. 4.) Fill a large bowl with 3 3/4 cups of flour. Add the remaining sugar. Add salt, and make a well in the center of the flour. Then pour the yeast mixture, beaten eggs and olive oil into the flour and mix slowly, add the remaining flour and mix until slightly sticky. 5.) Lightly dust a bench top with flour. Then tip dough onto bench and knead until the dough is slightly sticky but not wet. 6.) Place dough into a large bowl and cover it with Glad wrap (Plastic wrap). Put it in the fridge and leave to double in size overnight. ON YOM SHISHI (Friday): 7.) Preheat oven to approximately 70 degrees Celsius then turn off. 8.) Take dough from fridge and kneed it for 5 minutes then return it to the bowl, cover it again with Glad wrap and put it in the oven to rise for 2 hours or until it doubles in size. 9.) Once the dough is doubled in size remove it from the oven, kneed it again and then divide it into two parts and divide each part for braiding. 10.) Braid each loaf and place on a greased oven tray or on an oven tray covered with baking paper. 11.) Cover the loaves with a tea towel and place back into warm oven for 30 minutes. 12.) After 30 minutes, remove the risen loaves and coat them with a beaten egg using a pastry brush. Sprinkle with sesame or poppy seeds (Optional). 13.) Preheat the oven to 180 degrees Celsius. 14.) Bake the challot in the oven for 25 minutes. 15.) Remove the challot and leave to cool on a bench or table. Cover it with a tea towel. |
