🗝️ Shlissel “key” challah 🗝️ Share with me your key challahs 🤍 For more step by step videos, catch my stories today on instagram. ✨5 pound challah recipe, you can make an hafrashah (removing a piece of dough) and blessing with this amount of dough. ✨You can find Hebrew and English prayer online. ✨2 cups of sugar will not make your challah dough sweet, rather will make your texture extra fluffy, trust me 👍 🗝️Key shape measurements: 🗝️The body: 5 strands at 100 grams each 🗝️The top two braids: 10 strands (5 strands each challah) 50 grams each. 🗝️The bitting of the key: 10 strands (5 stands each mini challah) 10 grams each. 🗝️Twisted sesame detail: 15 grams each (3 of those) Ingredients: •5 lb.bag of all purpuse flour (2.268 kilo or 2267 grams) •2 cups of sugar (460 grams) •4.5 tbsp. of dry active TIP! Make sure your yeast is fresh •5 tsp. salt (45 grams) •2/3 cup of oil (157 ml.) any oil of your choice. •4 to 4.5 cups of warm water (1064 ml.) Directions: 1. In a large bowl, place the flour in the center. 2. Add sugar, yeast, and salt. 3. Pour in the oil and 4 cups of warm water. Keep the remaining water handy. 4. Begin kneading the dough, adding water as needed. Aim for a moist consistency. 5. Knead vigorously for about 15 minutes, until the dough is soft and elastic. 6. At this point, if you would like you may transfer your dough into a mixer and continue needing for an additional seven minutes. 7. Remove the dough from the bowl and knead it on a floured surface. Throw it onto the counter a few times to break up gluten. 8. Return the dough to the bowl, rub a little oil on top, and cover with plastic wrap and a kitchen towel. 9. Allow the dough to proof (rise) for 1.5-2 hours, or until doubled in size. 10. Once proofed, separate the dough by grabbing a small piece of dough and perform the blessing. Dispose of the portion removed (challah) as it is inedible. 11. Separate your dough into according sized balls. Cover and set to proof another 25 minutes. 12. Roll each ball into a strand and braid a five strand braid. 13. Continue braiding the rest of your strands and fix on a baking sheet lined with parchment paper just like in the video 14. For the twisties, roll out each 15 strand gram. 15. Roll in a paper towel, soaked in water and then dip into a sesame seed bath. 16. Twist around and decorate the body. 17. After challah is set on baking sheet, covered to proof an additional 15 minutes. 18. Brush with a beaten egg on the entire Challah. 19. Baking a preheated oven set at 350°F for about 40 to 45 minutes. Do not rush to take the Challah out of the oven. Allow it to get that deep golden color. Enjoy 🤍 #challah #shlisselchallah #sivanskitchen #shabbat #shabbatshalom #baking #bread - @sivanskitchen