Shellé Hack is famous for being part of many a young couple’s special wedding occasion by hosting beautiful receptions in Klerksdorp. Her culinary skills are legendary. She is known for her Jewish dishes and loves working with yeast. She shares her recipe for Challah bread, a special bread usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays.
By Shellè Hack
Ingredients:
• 1 sachet package instant dry yeast
• Half a cup sugar
• 2 cups lukewarm water
• 1 egg
• Half a cup of oil
• 6 cups flour
• 1 teaspoon salt
• 1 beaten egg with 2 tsp water for brushing
Method:
• Mix yeast with sugar and warm water and leave to stand for 5 minutes until it starts to froth.
• Add egg and oil to yeast mixture.
• Mix dry ingredients together.
• Add dry ingredients to yeast mixture and knead well. Add more flour if dough is too sticky.
• Place in a greased bowl and cover. Leave to rise in a warm place until doubled in size (approximately 1 -2 hours).
• Knead lightly and plait the breads, brush with egg and sprinkle cinnamon and sugar/poppy seeds/sesame seeds or topping of your choice.
• Bake at 180 °C for approximately 35 minutes on middle shelf of oven.
• Challah is ready when tapped and sounds hollow.
