Cooking in Corona Days – With Karni Tomer Food Explorer Challah Bread For Sabbath
Cooking in the days of Corona
Hi, I’m Karni Tomer Food Explorer,
Food explorer and owner of a food tours company in Singapore.
I have lived in Singapore for over 10 years, and the thing I love most is eating.
And to cook, to bake and especially to indulge in food.
In Singapore, the Corona sneaked into our lives in late January at the height of the Chinese New Year celebrations.
We went through very stressful days accompanied by loss of income, fear of the unknown, psychosomatic illnesses and daily counts of patients.
Today the situation is under control but the virus has not disappeared. In the meantime, I am sad to see how the virus has spread to the world and to Israel in particular.
In my opinion, the best therapy is food.
Cooking and feeding you is the best gift I can give you.
Every day, I will publish a Western or Asian recipe that will delight your heart and inspire you to cook at home.
Hope to see you on better days,
Karni Tomer Food Explorer – Singapore
www.woknstroll.com.sg
Baking Challa bread at home
Challah for Shabbat
I’m sure that on normal days you go to the boutique bakery or the supermarket and buy Challah for Sabbath. But, as we are in isolation and Corona is in the air; it is just time to gather with your family and bake Challah, braid braids, wait patiently for the dough to swell and sprinkle it with sesame seeds. These are all relaxing and fun activities, and I am sure that members of each household will enjoy when the Challah comes out of the oven.
Attached is a recipe (involving a lot of dough) which I received from an Australian Jewish woman 10 years ago. If you feel like it, you can cut the quantities in half or just make all the quantities and freeze some of the goods for later.
Ingredients :
A kilo of flour and another 80 grams of flour for dusting the surface
2 and a quarter cups of lukewarm water (560 ml)
2 dry bags of yeast (2 x 11 grams)
200 grams of sugar – this is a very sweet recipe. You can put half the amount if you wish to
4 and a quarter teaspoon of salt
2 eggs
Half a cup of oil
2 yolks for brushing the Challah
Sesame seeds
Preparation:
Mix the dry ingredients (apart from the salt)
Gradually add the water, oil and two “scrambled” eggs
Towards the end, add the salt
Knead for about eight minutes and transfer to a bowl
Cover with a plastic wrapper or a towl.
Leave the dough to rise for about two to three hours. In Singapore, an hour/hour and a half usually does the job
Remove the air out of the dough by “punching” it
Divide into two large, or four small, challahs
You can design all kinds of shapes
Let rise for another half hour
Preheat oven to 180 degrees
Brush the Challah with the 2 egg yolk, a teaspoon of water and a drop of NESCAFE to allow the Challah to obtain a nice color.
Bake until the challah is golden both at the top and at the bottom.
Serve hot or cold with spreads that everybody loves.
May we all have a calm Sabbath full of peace and love. I sincerely hope that this entire Corona mess goes away quickly and we can go back to cooking together again.
Have a good day and see you tomorrow!
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You are welcome to follow me on;
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https://www.facebook.com/groups/FoodiesinAsia
Instagram: @woknstroll @foodiesinasia
Linkedin: Karni Tomer
