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Your email address will not be published.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.

Keksiukai su rabarbarais ir graikiniais riešutais

Muffins with rhubarbs and walnuts

At last this hear I grew some rhubarbs. And baked this muffins in June, but they appear on my blog only now. Sorry 🙂 These muffins are soft and I recommendto bake them in paper forms. I sprinkled some with cinnamon mixture, some didn’t. My hubby decided that with cinnamon is better. And I, cinnamon lover, can’t disagree with him 🙂

Mielinės bandelės su dešrele

Sausage rolls

Autorius: Aušra Data: 2009-09-24 Very delicious rolls. And you can make then very easily, especially if you use breadmaker machine. Also you can roll them very quickly and with no effort, but it looks gorgeous …

Šokoladiniai sviestiniai sausainiai

Chocolate butter cookies

I chose them because in the recipe it was written that they don’t spread. Yes, it’s correct. But I expected more crunchy, and they were soft. But they hole the form very well and are really delicious. I gave them as a present in my job. They disappeared in minutes 🙂 And I was asked for the recipes.

Sausainiai Šuniukai

Cookies Puppies

At last I made these little puppies too. My daughter asked to give her something that she could treat her kindergarten group children. So good mother rolled up her sleeves and started to word ? This work was only pleasure. Of course it needed some time but these puppies are really worth it.

Bananiniai keksiukai

Banana muffins

These healthy muffins are extremely moist and delicious.

WordPress Appliance - Powered by TurnKey Linux