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)
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 🙂
Dumplings with scalded dough
It’s super easy but super good! I couldn”t imagine that I will like it so much. Before I tried this dough, dumplings at my house was really a guest. But now I prepare them with meat, curd or other chosen filling. My family likes it. I saw that Skanus gyvenimas prepared very similar dumpling dough but with eggs. I didn”t tried it yet, but sure it should taste even more better. But anyway, the recipe below gives very plastic, not sticking, unshrinkable dough. It”s a little bit like plasteline 🙂 And I just love it.
Gingerbread cookies
This gingerbread cookies I baked two times and the second time I made them thinner – these were much more better 😉 It’s sad that ducks, elephants, mice and butterflies didn’t survived till photo session.. By the way, I don’t know why but butterflies were most popular 🙂 Maybe because they were very colourful… This is the last entry about Christmas baking. So what now? Will be waiting for the spring? 🙂
Peanut Butter Oatmeal Cookies
Sweet cookies with the mild taste of peanuts. And a little bit healthy because with oats 🙂 In original recipe used sugar for me was too much, so I used only white sugar and still for me cookies were too sweet. But my children ate have of cookies at once and hubby said that sweetness of cookies it just right.
Creamy rhubarb pie
This pie I caked in the beginning of this summer, but still in supermarket I saw rhubarbs, so maybe you still have some at home too. This pie is not very sweet. Next time I think I’ll double sugar in the filling or use less rhubarbs. But anyway, when this pie was cold kids and adults enjoyed it a lot!
