I am thrilled to share these two Challot of Magen David designs! First Challah (Braiding with 4 strands): 750g AP or bread flour 75g Sugar 12g Active Dry Yeast 15g Salt 75g Olive Oil 325g cold water After the first rise, divide your dough into 24 balls, each weighing 50 grams and measuring 30cm or 12 inches in length. Second Challah (Braiding with 5 strands): kilo AP or bread flour 100g Sugar 15g Active Dry Yeast 20g Salt 100g Olive Oil 430-450g Cold Water Divide your dough into 30 even pieces.
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I am thrilled to share these two Challot of Magen David designs! First Challah (Braiding with 4 strands): 750g AP or bread flour 75g Sugar 12g Active Dry Yeast 15g Salt 75g Olive Oil 325g cold water After the first rise, divide your dough into 24 balls, each weighing 50 grams and measuring 30cm or 12 inches in length. Second Challah (Braiding with 5 strands): kilo AP or bread flour 100g Sugar 15g Active Dry Yeast 20g Salt 100g Olive Oil 430-450g Cold Water Divide your dough into 30 even pieces.
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