Ingredients
\n1 kg of 0000 flour<\/p>\n
50g of yeast<\/p>\n
2 tablespoons of sugar<\/p>\n
2 glasses of warm water<\/p>\n
2 eggs<\/p>\n
\u00bd cup of oil<\/p>\n
1 tablespoon of salt<\/p>\n
Procedure
\nSift the flour and arrange it on the counter in a ring.<\/p>\n
Place the yeast, water, and sugar in the center.<\/p>\n
Let it rest for a few minutes until the yeast takes on a spongy appearance.<\/p>\n
Add the remaining ingredients, mixing them in with your hands.<\/p>\n
Knead the dough and leave it to rise, covered with a cloth in a warm place.<\/p>\n
When the dough has doubled in size, shape it as desired and place it on a greased baking sheet. Let it rise again, brush it with egg wash, and bake in a hot oven until golden brown.<\/p>\n
Note: If you want sweet challah, add 1 cup of sugar<\/p>\n
Source: www.jabad.org.ar<\/p>","protected":false},"excerpt":{"rendered":"Ingredientes 1 kg de harina 0000 50 g de levadura 2 cucharadas de az\u00facar 2 vasos de agua tibia 2 huevos \u00bd vaso de aceite 1 cucharada de sal Procedimiento Tamizar la harina y disponerla en la mesada formando una corona. Colocar en el centro la levadura, el agua y el az\u00facar. Dejar reposar unos… Read More \u00bbround challahs<\/span><\/a>","protected":false},"author":1,"featured_media":27920,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","episode_type":"audio","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[48],"tags":[1053,992],"series":[],"class_list":["post-500","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-azucar","tag-dulce"],"episode_featured_image":"https:\/\/tuviaserber.com\/wp-content\/uploads\/2012\/11\/Jala.jpg","episode_player_image":"https:\/\/tuviaserber.com\/wp-content\/uploads\/2024\/02\/avatar1400.jpeg","download_link":"","player_link":"","audio_player":false,"episode_data":{"playerMode":"light","subscribeUrls":{"castbox":{"key":"castbox","url":"","label":"CastBox","class":"castbox","icon":"castbox.png"},"rss":{"key":"rss","url":"","label":"RSS","class":"rss","icon":"rss.png"},"spotify":{"key":"spotify","url":"","label":"Spotify","class":"spotify","icon":"spotify.png"}},"rssFeedUrl":"https:\/\/tuviaserber.com\/en\/feed\/podcast\/rabino-tuvia-serber","embedCode":"Jalot redondas<\/a><\/blockquote>