For the Ambitious: Homemade Hallah
It’s really easier to buy it, but this tastes great!! Everything must be done before Shabbat begins:
8 cup flour 2 cup hot water 1 tbsp sugar 2 pkg yeast
4 tbsp vegetable shortening or 2 Tbsp salad oil ½ tbsp salt 1 egg yolk
2 eggs pinch saffron
Sift flour and salt into large mixing bowl.
Mix hot water, shortening, and saffron. When mixture is lukewarm, dissolve the yeast in about ½ cup of the water and stir into the flour to make a sponge in the center of the bowl.
Cover and let rise 30 minutes.
Add slightly beaten eggs to the sponge and stir in remaining liquid to make a dough. Turn out on a floured board and knead thoroughly until smooth and elastic. The dough should not stick to hand or board. Return to mixing bowl, brush top with shortening, and
let rise in a warm place until approximately double in bulk.
Knead on floured board for 10 minutes.
Remove a small corner and put in pre-heated oven (so it will burn) as you say the blessing for hallah. Separating a piece of hallah ties the making of hallah back to the sacrificial ritual in the Temple in Jerusalem.
Divide remaining dough into 6 lengths.
Braid or twist 2 hallot. Place on greased or floured baking sheet and
let rise again until about double in bulk.
Brush with egg yolk and water and
bake at 400 degrees for 15 minutes. Then reduce heat to 375 degrees and bake for 45 minutes or until nicely crusted and light brown on bottom.
Easy Alternative: Purchase a frozen hallah and follow directions on the box, or even better, a fresh baked hallah from a kosher bakery.