{"id":2226,"date":"2020-04-03T22:41:08","date_gmt":"2020-04-03T20:41:08","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=2226"},"modified":"2020-04-03T22:41:59","modified_gmt":"2020-04-03T20:41:59","slug":"airy-gf-challah","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=2226&lang=en","title":{"rendered":"Airy GF Challah"},"content":{"rendered":"<div align=\"center\">\n<\/div>\n<h3>Ingredients<\/h3>\n<p>\u00bd kg. (1 package) Tagmish flour (or, of you cannot get it a GF flour mix that can make buns and other shaped goods)<br \/>\n75 gr. sugar<br \/>\n10 gr. dry yeast<br \/>\n70 gr. vegetable oil<br \/>\n1 egg<br \/>\n2 cups warm water<br \/>\n5 gr. salt<\/p>\n<h3>Glaze Ingredients<\/h3>\n<p>1 egg yolk<br \/>\n1 tsp. vegetable oil<br \/>\n1 tsp. water<\/p>\n<h3>Preparation<\/h3>\n<p>In a small bowl, mix the yeast with 1 tsp. of the sugar and some of the warm water, and leave for 5 minutes until it froths.<br \/>\nIn your stand-mixer bowl, place all ingredients and knead on low speed until unified.<br \/>\nChange to medium speed and knead for 15 minutes.<br \/>\nWith oiled hands shape dough into a ball, and transfer into lightly-oiled bowl.<br \/>\nCover with plastic bag and let rise for approx. 1 hour until doubled in size.<br \/>\nDivide dough into 2 equal parts. Divide each part into 3 equal parts (total of 6).<br \/>\nWith oiled hands knead each part into a ball and roll into a thin, long strip.<br \/>\nBraid 3 strips into one Challah.<br \/>\nPlace each Challah in a bread pan lined with lightly-oiled baking paper (to ease rising).<br \/>\nWhisk glaze ingredients well.<br \/>\nBrush each Challah well on top and sides. You can sprinkle sesame\/poppy seeds if you wish.<br \/>\nPreheat your oven to 170C\/340F.<br \/>\nLet rise by 30-40% (approx. \u00bd an hour).<br \/>\nBake until the bottom of the Challahs is a nice golden-brown  and knocking on it produces a slightly hollow sound.<\/p>\n<div class=\"fb-background-color\">\n\t\t\t  <div \n\t\t\t  \tclass = \"fb-comments\" \n\t\t\t  \tdata-href = \"https:\/\/rosezkitchen.com\/blog\/?p=2226&#038;lang=en\"\n\t\t\t  \tdata-numposts = \"10\"\n\t\t\t  \tdata-lazy = \"true\"\n\t\t\t\tdata-colorscheme = \"dark\"\n\t\t\t\tdata-order-by = \"reverse_time\"\n\t\t\t\tdata-mobile=true>\n\t\t\t  <\/div><\/div>\n\t\t  <style>\n\t\t    .fb-background-color {\n\t\t\t\tbackground: #ffffff !important;\n\t\t\t}\n\t\t\t.fb_iframe_widget_fluid_desktop iframe {\n\t\t\t    width: 100% !important;\n\t\t\t}\n\t\t  <\/style>\n\t\t  ","protected":false},"excerpt":{"rendered":"<p>Ingredients \u00bd kg. (1 package) Tagmish flour (or, of you cannot get it a GF flour mix that can make buns and other shaped goods) 75 gr. sugar 10 gr. dry yeast 70 gr. vegetable oil 1 egg 2 cups warm water 5 gr. salt Glaze Ingredients 1 egg yolk 1 tsp. vegetable oil 1 tsp. water Preparation In a small bowl, mix the yeast with 1 tsp. of the sugar and some of the warm water, and leave for 5 minutes until it froths. In your stand-mixer bowl, place all ingredients and knead on low speed until unified. Change to medium speed and knead for 15 minutes. With oiled hands shape dough into a ball, and transfer into lightly-oiled bowl. Cover with plastic bag and let rise for approx. 1 hour until doubled in size. Divide dough into 2 equal parts. Divide each part into 3 equal parts (total of 6). With oiled hands knead each part into a ball and roll into a thin, long strip. Braid 3 strips into one Challah. Place each Challah in a bread pan lined with lightly-oiled baking paper (to ease rising). Whisk glaze ingredients well. Brush each Challah well on top and sides. You can sprinkle sesame\/poppy seeds if you wish. Preheat your oven to 170C\/340F. Let rise by 30-40% (approx. \u00bd an hour). Bake until the bottom of the Challahs is a nice golden-brown and knocking on it produces a slightly hollow sound.<\/p>\n","protected":false},"author":1,"featured_media":1017,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","footnotes":""},"categories":[41,42,18,32,25,24,22,34],"tags":[],"class_list":["post-2226","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","category-buns","category-pre-prep","category-dairy-free","category-gf","category-kosher","category-parve","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2226","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2226"}],"version-history":[{"count":3,"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2226\/revisions"}],"predecessor-version":[{"id":2771,"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2226\/revisions\/2771"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=\/wp\/v2\/media\/1017"}],"wp:attachment":[{"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2226"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2226"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2226"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}