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)
Swirled pumpkin cream cheese cake
It looks like simple ordinary pumpkin cake, but special taste gives cream cheese. It takes cake to another level 🙂
Chocolate cake with apples
This recipe waited for a year because last year somehow I was late – apples were gone, and I didn’t want to buy them. So this year this is my first (and the only) apple cake. And it was a really good cake! I baked only half of the recipe, but I got only one slice – my kids ate almost half of it at once. I could treat my parents only with the small slices… The cake is very moist and in reality it looks better than in the book. And I won’t judge my photos 🙂
Oatmeal coconut cookies
Magic cookies – they always disappear the first day you bake them. I know that Forelle has cookies alike, just even better – with nuts. But now I”m ok without nuts 🙂
Russian pancake baked in an oven
The first pancake that baked out grate. Others that I’ve tries were some how not good – too much milk, or too much berries. But this time pancake was fluffy, and tender. Only next time I’ll try to bake it in a larger form, because this time it came out very thick and that’s why taste was like curd bake but without curd 🙂 But it’s tasty, easy and quick. And you don’t have to stand near the pan.
Pie with chanterelles
When I got some chanterelles, I decided to bake this year something new. And because I know how convenient to take non-sweet pies for lunch at work, I chose this recipe. Only in original recipe says to use more salt then I usually need, so I give here already corrected recipe.
