{"id":1622,"date":"2014-07-13T13:10:08","date_gmt":"2014-07-13T11:10:08","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=1622"},"modified":"2020-04-03T23:15:16","modified_gmt":"2020-04-03T21:15:16","slug":"%d7%97%d7%9c%d7%94-%d7%a8%d7%9b%d7%94-%d7%9c%d7%9c%d7%90-%d7%92%d7%9c%d7%95%d7%98%d7%9f-%d7%9e%d7%95%d7%a9%d7%9c%d7%9e%d7%aa-%d7%9c%d7%98%d7%91%d7%99%d7%9c%d7%94","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=1622&lang=en","title":{"rendered":"Soft Dipping-Perfect GF Challah"},"content":{"rendered":"

\"2014-07-11<\/a><\/p>\n

Ingredients<\/h3>\n

250 gr. Tagmish GF flour
\n5 gr. dry yeast
\n30 gr. sugar (for sweet Challah, double the amount)
\n5 gr. salt
\n220 ml. ice-cold water
\n25 gr. soft butter-flavored Mazola margarine (or soft butter)
\nCoating:<\/b>
\n2 Tbsp. soy\/almond milk (or 1 egg yolk) + 1 tsp. vegetable oil
\nSesame seeds and Kosher salt for sprinkling<\/p>\n

Preparation<\/h3>\n

Mix all dry ingredients in a your stand-mixer bowl (attach the kneading hook).
\nAdd the cold water and knead on lowest speed for 2-3 minutes, until you get a soft, sticky dough.
\nAdd the soft margarine\/butter and continue kneading until completely incorporated, approx. 8 minutes.
\nCover bowl with plastic wrap, and let rise at room temperature for approximately 2 hours.
\n***If your air-conditioning is on, it may take longer.***<\/p>\n

Place dough on a surface lightly floured with corn-starch.
\nOil your hands, divide dough into 3 equal parts, and roll each into a long strand.
\nBraid the strands into a Challah.
\nLine bread tin with baking paper, and lightly oil.
\nPlace braided Challah into the bread tin, cover with a towel, and let rise for approx. 1 hour.<\/p>\n

\"2014-07-11<\/a><\/p>\n

Preheat your oven to 320F\/160C.
\nCombine soy\/almond milk (or egg yolk) and vegetable oil and evenly smear the Challah (top and sides).
\nSprinkle generously with sesame seeds and sparingly with Kosher salt.
\nPlace bread tin in oven and spray a little water inside the oven.
\nBake for 35 minutes until sides and bottom are a nice golden-brown.
\nRemove from oven, extract from tin, and place over oven rack to cool.<\/p>\n

\"2014-07-13<\/a><\/p>\n

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