Challah
- Details
- Leave a Comment
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)
Tender apple cake
I still have apples and they are shouting that I have to make something from them before I have to throw them away. I chose this recipe because I had some vanilla sauce and in the recipe it was suggested to eat it with ice creams. Children like the cake even without the sauce.
Basic Biscotti
I have not one biscotti recipe, but for the first time I decided to bake the simplest kind – basic. I was afraid that simple ones look like rusk, so I decorated them with dark and white chocolate. At the office, we laugh that I brought them rusks but anyway biscotti disappeared quickly. And for afternoon tea/coffee there were only a few biscotti left.
Carrot muffins with honey
Author: Aušra Date: 2010-10-17 Carrot muffins where you can’t feel carrots because it smells banana 🙂 If you don’t like the taste of carrots in bakings – these muffins are just for you. Carrot muffins …
Coffee-cake Tosca with rhubarbs
>One more recipe from the book Simple recipes III. There are three books published in this serie. And almost all recipes that I”ve tried were really simple and were admited by my family. This cake is really late, because rhubarbs season ended long time ago. But my coworkers liked it – cake disappeared in half an hour 🙂 So next year I will really repeat it, and only next time I will bake top a little bit more – to get really brown top.
Kids’ cookies
Last weekend we baked kid’s cookies. And it was really fun 🙂 I’m happy that I found these butter cookie dough. You don’t have to chill it – just mix all ingredients and you can play. Of course it has one nuance – you can’t roll it and cut with cookie forms. You make cookies by making small balls and sticks. And if you just fantasize – you can make flowers, butterflies, turtles, worms or anything you can imagine.
