Berches
בערכעס
A lean, water-based German Jewish challah associated with the Rhineland. Unlike richer Eastern European challot, Berches is made without eggs or sugar, producing a chewier crumb and crisper crust; it was baked for everyday use and also adapted into braided loaves for festive tables.
Ingredients
- •4 cups wheat flour
- •1 1/2 cups lukewarm water
- •2 1/4 teaspoons active dry yeast
- •1 1/2 teaspoons kosher salt
- •1 tablespoon neutral oil
- •1 teaspoon poppy seeds or sesame seeds (optional)
Instructions
- 1
Dissolve the yeast in the lukewarm water and let it stand for 5 minutes until lightly foamy.
- 2
Combine the flour and salt in a large bowl, then pour in the yeast mixture and oil.
- 3
Mix until a shaggy dough forms, then knead for 8 to 10 minutes until smooth and elastic.
- 4
Place the dough in a lightly oiled bowl, cover, and let it rise until doubled, about 1 to 1 1/2 hours.
- 5
Punch down the dough and divide it into strands for braiding, or shape it into a traditional round loaf.
- 6
Set the shaped loaf on a baking sheet, cover loosely, and let it rise again for 30 to 45 minutes.
- 7
If desired, brush lightly with water and sprinkle with poppy or sesame seeds.
- 8
Bake at 400°F (200°C) until the loaf is golden and sounds hollow when tapped, about 25 to 30 minutes.
- 9
Cool on a rack before slicing so the crumb sets properly.
Kosher notes
Naturally pareve when made with oil; suitable for meat or dairy meals.
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