Classic homemade vasser (water) challah 🍞✨

Let's make super easy. This is not sour dough. It's good though. This kala is vasa kala which is very similar to sour dough but half of the work and much quicker and easier to make. It has a tangy glutenous texture and it's crusty. Traditional kala is made with sugar and eggs which makes the kala sweet more cakey. But if you're like me and you enjoy your bread to taste like bread, you will enjoy this kala because it is very simple, easy and quick to make and it tastes very similar to sourdough. Tastes like a good bread and it's still a kala and it's delicious and it looks beautiful and tastes heavenly. Kacha was good. We took this recipe from kosher.com and we tweaked it. So, thank you kosher.com. We are working with 5 lbs of high gluten bread flour. Let's add 4 and 1/2 tbspoons of dry yeast into 5 1/2 cups of warm water. Mix it. Let it sit for 10 minutes or until it starts becoming foamy. Let's add literally one pinch of sugar just to activate the yeast. So after a couple minutes, about 10 minutes, the water will become frothy on top. We can start adding all the ingredients and mixing it together into the flour. I'm using my hands, but you can use a mixer. Let's also add three tablespoons of salt and one cup of oil. If you have a mixer, you should probably use the mixer for kneading, but you can knead it with your hands. Takes about 15 minutes and some elbow grease. I'm under the impression that the way the dough is kneaded has a lot to do with the texture and the flavor. And as all things in life, the energy that we put in, the types of thoughts, feelings, emotions contribute to the end result and the end results on the people who are going to eat from it. Uniformly knead it together without any lumps or pieces. It needs to be one dough. After we finish kneading, we cover it with a towel and let it sit and rise for about an hour. All right, after an hour, the dough is risen, more than double in size. I don't usually do this. This is usually my wife's mitzvah, but today she's not home. I'm going to do it. I'm going to take like every Jewish person who makes sprinkle the workplace with flour so the dough doesn't stick. I plan on making a very easy braid by just making three long pieces of Schlang. Pinch it together at the edge or up on the middle. Next one up. Next one on the middle. and pinch it. Spraying a pan with oil. There it goes. Now we let this rise for another hour. Before we set it aside for rising, we should egg wash it and sprinkle sesame. And then let it sit for an hour. While the cows are rising, preheat your oven to 400 Fahrenheit. When they are done rising, bake it in the oven on 400 Fahrenheit, 200 Celsius for 30 minutes to 45 minutes. We like to underbake it a little bit. So, right before showers, we can give it a fresh little toast. Here we have it. Delicious Vasakala chavas dish. Thank you so much for watching. Thank you for the feedback. I hope you enjoy it. For you and your family.