Homemade butter bread "Challah"
Источник фото: https://ru.123rf.com/profile_rlat
Delicious homemade cakes.
I really love baking bread. I want to share with you a recipe for wonderful Shabbat challah bread.
Ингредиенты
Flour - 900 g
Sugar - 80 g
Yolks - 4 pcs.
Chicken eggs - 2 pcs.
Vegetable oil - 70 g
Water - 300 ml
Salt - 1 tbsp. spoon
Dry yeast - 9 g
or regular yeast - 18 g
Рецепт
1. Break two eggs into a bowl and add four yolks. Place the whites in a sealed container in the refrigerator; we won’t need them in this recipe. Mix the yolks with eggs and 300 milliliters of water.
2. Sift 900 grams of premium flour into a mixer bowl. Add one tablespoon of salt, 80 grams of sugar and 9 grams of dry yeast. Mix everything well and, without stopping stirring, add eggs and water.
3. Add 70 grams of vegetable oil. Knead until a homogeneous dough is obtained for 5 minutes.
4. Cover the dough with film and leave at room temperature for one hour. After one hour, knead the dough.
5. Cover with film and leave for another hour to rise. The room temperature should be approximately 24 degrees Celsius. The volume of the dough should increase at least twice.
6. Place the dough on the board. Divide into 5 parts and each part in half. Shape each piece into a ball and leave the dough to rest for 10 minutes under a towel.
7. After 10 minutes, roll out the balls into ropes approximately 50 centimeters long. Cover with a towel.
8. Let's move on to weaving challah. First, we take three strands, glue the edges well and braid them into a regular braid. We tuck the edges under the challah.
9. You can also weave challah in other ways. Here's another one. We take two strands, fold them in a cross, and wrap the edges of the lower strand in opposite directions over the upper strand. Once again, fold the edges of the bottom over the top. Now the right tourniquet goes to the left, and the left one above it to the right. Now first the left one to the right, and the right one above it to the left and so on until the end.
10. At the end, glue the edges of the flagella well and tuck them under
11. Thus, we have four challahs. Place them on a baking sheet lined with baking paper and cover with a towel.
12. Leave to proof for one and a half to two hours at room temperature. After this time, carefully brush the surface of the bread with egg, sprinkle with sesame seeds and poppy seeds.
13. Bake challah in a preheated oven at 190 degrees Celsius for 25-30 minutes. Until golden brown. Let the challah cool and serve.