How to Make Hallah in a Bag скачать в хорошем качестве

How to Make Hallah in a Bag

Activity packet: https://docs.google.com/document/d/1C... Make Your Own Hallah Recipe Ingredients 1 tablespoon of active dry yeast 1 cup warm water * 2 tablespoons white sugar ½ tablespoon salt ⅓ cup canola oil 3 cups + ¼ cup all-purpose flour Bowl of warm water * 1 egg for basting (Optional. For vegan hallah, substitute olive oil) * Topping of your choice* *not included in this kit. Preparation Add the yeast, water, sugar, salt, and oil into the big bag of flour. Zip the bag. Give the bag a little shake. Mix up the ingredients but be gentle: hallah likes calm! Place the bag in a bowl of warm water (not hot - like the temperature of a nice bath) for 30 minutes. Remove from the bowl, shake, release air from the bag, and place on the table for 1 hour. Flip the bag every 20 minutes. The dough should be very wet. It will start to bubble and self-knead. WHOA. After the 1 hour, add the small bag of flour. Zip the bag closed and give the bag another shake. This makes the dough not stick to the bag. Leave the bag for 1 hour and 30 minutes to rise. It should still be a wet dough. If it's not rising, flip it over and knock it down. If the dough is wet, it will turn out amazing. Preheat oven to 300℉. On a well-floured surface, separate the dough and stretch it into strands. Braid. Or make whatever shape you would like. Place formed hallot on a non-stick baking tray or a tray lined with parchment paper. Brush with an egg or olive oil. Add whatever topping you would like or leave it plain. It is YOUR hallah. (The Hassan family likes rosemary or Trader Joe’s Everything but the Bagel). Leave to rise for 15 mins before it goes in the oven. Bake for 40 minutes or until the top is golden. Let cool. Enjoy. Shabbat Shalom!