Receta de Jalá de Lezlie Icaza

(Becky's Challah recipe)

Ingredientes

• 1 package(.6 ounces)of yeast
• 1 cup warm water
• 1/4 cup sugar
• 3 1/2- 4 cups flour
• 1 tsp salt
• 1 egg (if doubling the recipe still use only one egg)
• 1/8 cup oil

La Jalá de Lerzlie

Procedimiento

Combine sugar, yeast, and warm water in small bowl. Stir a few times to mix in the sugar then set aside to rise for about 10- 15 minutes (will get foamy).

In a large bowl combine about 3 cups of the flour and the salt. Add the egg and oil, and mix to break up the lumps. Then add the yeast mixture and about 1/2 cup of flour. It will probably be easier to knead with your hands after this point. Continue to add flour little by little until dough is smooth and doesn't stick to your hands (don't add more than the 4 cups total, and it's ok not to use all 4 cups if mixture is smooth). Cover the ball of dough with a small amount of oil (so it doesn't dry out) and cover the bowl with a cloth or paper towel. Let rise 1-1 1/2 hours (until it rises just above the top of the bowl). Punch it down and let it rise again about the same timing.

After second rising, shape/braid Challahs and place on a grease cookie sheet (I cover the cookie sheet with tinfoil and spray with a little Pam Cooking spray- it's easier to clean up). You should be able to get 3 medium sized challahs. Let them rise for about 1 hour. Gently brush on an egg wash, and bake @ 350 degrees for about 20 minutes or until golden brown. 

Lezlie's addition and tips:

3 oz. (parve) dark Swiss chocolate cut in chunks

1/2 cup sliced almonds

Add the chocolate to the flour and proceed with Becky's recipe

After brushing the egg wash on top, sprinkle with almonds before baking

Use bread flour instead of all purpose flour