Barches, or challah, is a traditional baked good of Jewish cuisine: a braided yeast bread or sweet roll, sometimes enriched with potato. In families that keep Jewish dietary traditions, it is a customary element of the Friday evening Sabbath table.
Details
Serves: 4
Preparation time: 1 hour
Ingredients
- 1 1/2 kg flour
- 2 medium boiled potatoes, grated
- 20 g yeast
- 1 tablespoon salt
- 150 g sugar
- 3 tablespoons oil
- 300–400 ml lukewarm water
- 2 eggs
- 1 egg yolk (for brushing)
Preparation
Sift the flour into a bowl and crumble the yeast into it. Add the sugar and salt to the flour and mix lightly. Add the eggs and oil, then the water. Knead the dough by hand or with a mixer. (I’ve found the best result comes when the dough is left a bit sticky, rather than the smooth, bowl-clearing dough described in classic recipes.)
After kneading, brush the top lightly with oil, cover, and let rest in a warm place until doubled in size.
Divide the dough into two equal parts. Divide each part again into three, and roll these into long “strands.” Place three strands side by side and braid them together. (I used to start braiding from one end, but someone once suggested starting from the middle—it’s not really easier or harder, but worth a try.)
Place the braids on a baking sheet lined with parchment paper, cover, and let rest for another 25 minutes. Brush the tops with egg yolk and sprinkle with sesame seeds or poppy seeds. Bake in a preheated oven until golden brown on both the top and bottom.