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)
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!
Gingerbread house
I was waiting Christmas from September but when they came deep in the heart I was already waiting for the spring 🙂 It’s good that for Christmas everything was planned and I knew that maybe it’s the first and the last Christmas when I can spend a lot of time doing something for them. So I didn’t hesitate and did almost everything I could. That”s why in this blog before Christmas there was no entries – I didn’t want that the surprise presents were known before getting them.
Muffins with berries
It was really impulsive baking. I saw them in a magazine for parents in a section “Baking together”. 🙂 Together? So I asked if my kids want to bake something and they happily agreed. So I just measured all ingredients in purpose that my kids were not bored, and they started to work. The result came out perfect – smell was fantastic, and the taste was remarkable – berries gave some refreshing sourness and banana gave moisture. Even next day they were very good and left over disappeared too quickly. So I’m thinking to repeat them very soon again.
Pumpkin muffins
In most bakings with pumpkin are used ginger, cinnamon, cloves. But my family doesn’t admire them. So I was looking for something simple but still good to our tooth. And when I found this muffins, I stopped searching. We all liked them. My kids ate them. And now I bake more and some put in a freezer for quick snack for my children before sleep.
