The Elwood Shule Sisterhood invites you to a Pre Rosh Hashanah Challah Bake with Rebbetzin Rivki.
Round Challah, cinnamon sugar topping & sweet crumb topping… All for a sweet New Year!
Thursday, 2 Sept, 7:45pm on zoom. Join on: www.elwoodshule.org/zoom.
You will need:
2 cup warm water
1 tsp sugar
5 tsp yeast
4 cup flour
1 1/2 tbsp salt
3/4 cup sugar
1/2 cup oil
1/2 tsp vanilla
2 eggs
3 1/2 cups flour
Honey Glaze:
Egg and honey
Crumb topping:
1 stick margarine
¾ c brown sugar
1 c flour
1 tsp cinnamon
Cinnamon Sugar topping:
½ cup sugar
1 tbsp cinnamon
In a large bowl, pour warm water, yeast and sugar. Leave to sit for 5 minutes till the yeast bubbles. Add flour, salt, sugar and mix. Add oil, vanilla, eggs and stir. Add the rest of the flour gradually. (If using a mixer, switch to dough hook). Then flip it onto the counter and knead the dough for 7-10 minutes. Pour a tsp of oil into the bowl, put the ball of dough back in and turn to coat in oil. Cover the bowl with gladwrap and let it rise for 1.5 hours.
If using more than 13 cups of flour, (double this recipe), separate a small handful of dough and make the Bracha.
Braid the challah and let it rise again for 30 minutes. Glaze with egg wash, and topping of your choice. Bake till golden approximately 25 minutes.