Menu

Challah

  • Challah
  • Challah
  • Details
  • Leave a Comment
  • Related Items
Challah


Author: Aušra

Date:

I baked this challah a lot of times, because I just love it. The last time I baked it I prepared the dough and to rise the first time I put it in a fridge for the night. The next morning I took it out, formed challah and let rise it the second time, then baked it. So that morning we had delicious breakfast with still warm challah.

Challah

Time needed:
Yields: 2 challah
Calories: 1161 kcal / challah

Ingredients:

  • 500 g wheat flour
  • 1 tbsp. sugar
  • 2 tsps. salt
  • 7 g dried active yeast
  • 250 ml warm water
  • 2 eggs, slightly beaten
  • 2 tbsps. sunflower oil
  • 1 egg, to coat challah
  • poppy or sesame seeds

Directions:

  • Pour flour, sugar and salt in a bowl. Mix in yeast. In a center make a hole. In another bowl mix water with beaten eggs and oil. Pour mixture in a hole and knead soft dough.
  • On a floured surface knead the dough while it will be tough and doughy. Form a ball and put it in a bowl, coated with oil. Cover with a food film, coated with oil too. Put it in a warm place for 1-1,5 hours, or while the dough doubles.
  • Put dough on a floured surface and punch a few times. Then knead 2-3 minutes while the dough will be stretchy and smooth. Divide it into two parts.
  • Line baking tray with baking paper. Take one part of the dough, divide it to three threads and form challah. Do the same with the second part of dough. Put challah on baking tray, cover with oiled food film, put in a warm place and let rise for 30 minutes or while the dough doubles.
  • Coat challah top with beaten egg and sprinkle with poppy seeds or sesame seeds. Bake in a preheated to 230°C oven about 10 minutes. Then lower the heat to 200°C and bake for 20 minutes more or while challah will be solid gold colour. Put on a rack to cool.
  • Enjoy still warm challah slice with butter!

Source: Mary Berry. Klasikinė virtuvė (Alma littera, 2005)

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Rageliai su feta

Rolls with feta

Yesterday for dinner we had only soup, so I decided to bake these coissants for stronger food. Coissants and soup were perfect together.

Varškinės pynutės

Buns with cottage cheese

I bake these buns everytime I have some cottage cheese left and want something sweet but at the same time simple. And the next day I just love to warm them a few seconds in the microwave – then they smell like newly baked. Really good!

Vyšnių pyragas su cinamonu

Cherry coffee cake with cinnamon

One day I had a strong feeling that I just have to bake something for my co-workers. So I told my hubby that he has to look after our children till they get asleep and went to the kitchen. We tasted this coffee cake the next day. And it tasted very good, so until lunch the coffee cake was gone.

Pasukų blyneliai

Buttermilk pancakes

So I get up and go to the kitchen to bake pancakes. Because all kids like pancakes and it’s really easy to bake.

Vištienos ir cukinijų pyragas

Chicken and zucchini pie

I can say that this is almost the same as Zucchini pie with tuna just tuna changed to chicken. Also I can say that I found out it only after a few times I baked this pie. Their taste are very different. They both are favourites in our family. Just now I bake with chicken more, because my kids don”t eat tuna, but pie with the chicken eats one of my kids.