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Your email address will not be published.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.

Zucchini cake with tuna

Zucchini cake with tuna

Very delicious cake. I never have a chance to photo it because every time it disappears very quickly. It”s so juicy, not dry at all. And my husband can eat almost half of the pie at once 🙂

Lietinių suktinukai su maltos mėsos įdaru

Crepes rolls with minced meat

Loved from the first bite 🙂 Especially liked it my hubby – he’s the spicy food lover. For the children I didn’t even let them to taste 🙂 Not because of jealousy, just they still love mild tastes.

Bananų ir cukinijų keksiukai

Banana zucchini muffins

Author: Aušra Date: 2012-01-26 Banana makes these muffins smell very nice and zuchhini gives moisture. The good thing that you can use freezed grated zucchini (just squeeze the juice very good). Banana zucchini muffins Time …

Žemės riešutų sviesto avižiniai sausainiai

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.

Pyragas su varške ir obuoliais

Cottage cheese cake with apples

For me cottage cheese and apples looked like a strange duet, but something kept pushing me to try this recipe. And the cake is juicy and refreshing but also not very sweet. It’s really good. 🙂