challah-bread (#571)

* challah

* typo

* typo

* amend

* measurement tweak and servings

Co-authored-by: jacob <jacob@fedora.Home>

src/challah-bread.md

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+# Challah Bread
+
+A kind of braided bread preparation.
+
+- ⏲️ Prep time: 20 min
+- 🍳 Cook time: 40 min
+- 🍽️ Servings: 2-4
+
+NOTE: Prep time does not account for the 3-4 hours the dough must be left to rise and cool (see directions 5, 10, & 12).
+
+## Ingredients
+
+- 600ml ( 1 Pint ) warm water
+- 1 tablespoon dry active baking yeast
+- 7 tablespoons honey
+- 1.5kg flour
+- 3 eggs 
+- 1 tablespoon salt
+- 1 tablespoon poppy seeds
+- 4 tablespoons vegetable oil
+
+## Directions
+
+1. Fill a large bowl with the water, and sprinkle with the yeast.
+2. Whisk together: honey, oil, 2 eggs, and salt. Add to bowl.
+3. Add flour to bowl in small amounts, beating/whisking after each addition.
+4. Once the mixtures becomes a viscous dough, begin kneading until smooth and elastic, and no longer sticky.
+5. Cover bowl with a damp cloth and let rise for 1-2 hours, or until dough has doubled in size.
+6. Sprinkle flour onto a chopping board, place the dough onto it and divide in half.
+7. Knead each half, adding flour as needed to keep the dough non-sticky.
+8. Divide each half into thirds and roll into a long snake about 4cm (1.5in) in girth.
+9. Pinch the ends of the each three snakes together firmly and plait them together, making two items of braided dough.
+10. Grease two baking trays or use baking paper, cover with dry cloth and let rise for one hour. Preheat oven to 190°C / Gas mark 5.
+11. Whisk an egg and brush onto each plait, sprinkle with seeds.
+12. Bake until bread has a hollow sound when tapped, cool on a rack for an hour before slicing.
+
+## Contribution
+
+- siggines - [website](http://jacobsiggins.co.uk)
+
+;tags: israeli bread