Challah Jewish

Category: Yeast bread
Kitchen: Jewish
Challah Jewish

Ingredients

wheat flour 475g
gluten 1 tsp
sugar 1.5-2 tbsp. l.
salt 1h l.
butter 60g
fresh yeast 15g
water (lukewarm) 140g
egg 1.5 pcs.
glaze
yolk 1 PC.
water 0.5 tsp
poppy for powder

Cooking method

  • Dissolve yeast in water. Mix flour and other ingredients with yeast. Stir at a speed of 1.5 (for Bosch MUM 8400) for 3 minutes. Then another 7 minutes at speed 2. Until the dough looks smooth and homogeneous. Transfer the dough to a greased container and let it rise twice. It will take about 1 hour.
  • Then put the dough on the table. Divide into parts. (I have 6 parts, 120 g each) Roll out a tourniquet from each part. The harnesses must be the same length. Connect at the top and braid the challah.
  • Challah Jewish
  • Grease on top with yolk and water, sprinkle with poppy seeds. Proofing takes 1 hour.
  • Bake in an oven preheated to 200C for 20-25 minutes.
  • Cool the finished challah.
  • Delicious!
  • Challah Jewish
  • Challah Jewish
  • Source: with minor modifications.

The dish is designed for

1 PC.

Cooking program:

oven

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ang-kay
Magnificence !!! : girl_love: Fast, tasty and beautiful! : girl_claping: Sweet?
MomMaxa
It looks incredibly delicious !!
notglass
Natashechka! Another deliciously aromatic masterpiece! I just want to break off the ruddy barrel. I can directly smell the aroma of bread and fried poppy seeds. Definitely bookmarks and bake will be indispensable.
Vilapo
Natasha! Hala is just a beauty, such a real photo, and I just want to tear off a piece As in childhood, while you carry her home from the store
lungwort
Natasha, the shape of the challah is beyond praise. And how does it look in the cut? And what taste? There are many challah recipes, and I baked many different recipes. Only the taste of butter bread and the airy crumb did not work out.
Natali06
Angela, Anyuta MomMaxa, Annushka, Lenuska, Natochka,Thank you very much for such warm responses!
Quote: ang-kay
Sweet?
Angel, you know, in the original 1.5 tablespoons of sugar, I added another 0.5 on my own (although I'm not a big fan of sweets), but I still think I could add a little more.

Quote: lungwort
And how does it look in the cut? And what taste?
Natochka, no cut. I didn’t have time. Tomorrow I’ll have a new oven, then I’ll lay it out.
I've never baked challah before, so I have nothing to compare with. But I really liked this one! And not only me
And weaving itself is a very bewitching process.

Twist
Natasha, the challah is beautiful!
I just want to take a piece off As in childhood, while you carry it home from the store
I also immediately remembered my childhood! And how much joy it was when my grandmother allowed me to break off a piece while still in the store, from the just bought
Natali06
Marishka, thank you dear!
barbariscka
What a neat and beautiful challah !!!
kisuri
What a man's hands! I remember how much I suffered with the first challah, until it worked!
Challah is perfect.
And thanks for the video, very cool and understandable.
And the photo! As always!
Natali06
Vasilisa, Irishenka, thank you dear, for the kind words!
Quote: kisuri
very cool and understandable
I also liked this video. Without him, I would hardly have braided this, but with him it turned out that nothing complicated!
lungwort
: hi: Natasha, where did you get the gluten? Can I replace it with something?, Otherwise I'm already going to bake in the near future. The wheat sourdough is not ready yet, but I am trying to transfer the rye to wheat sourdough. And put the Superwomen's Bread. True, with minor changes in spices.
Natali06
Natick, I bought gluten in an online store. But I think if the flour is high in protein, then it is quite possible to do it.
I just took not the best flour, although it was declared as the highest grade. Now there are two challah again. I also made changes: water with milk 50/50, and more sugar, (my husband ordered), otherwise he only had a tiny piece yesterday
lungwort
Namesake, thanks for the quick reply. Foolishly fired up a complete recipe for Superwomen's Bread. One round is already in the oven, and two loaves are waiting for their turn. WHEN DO WE EAT SO MANY BREAD? But I still wanted to bake a challah tomorrow as a last resort. By the way, the sourdough with the transition to wheat began to bubble.
Natali06
Natick, incision the gap added. Since it is impossible to cut.
Quote: lungwort
Foolishly Failed The Complete Superwomen's Bread Recipe
Well, why was she doing it? Sometimes I work out a complete recipe, and then I do 1/2 or even 1/3. We are together with my husband. Somewhere in the flour comes out 400-500 grams. And it's full of course to the fig, oh,: girl_red: that is, too much
lungwort
Natasha, we ate one and a half rolls, the same amount remains. But I'll put on the challah today, I really want to.
Natali06
Nat, I added 3 spoons of sugar this time. I baked for myself and my sister. It still didn't seem too sweet. So take a look at your taste.
Kras-Vlas
Natasha, thanks for the recipe for such beauty!
Challah Jewish

Challah Jewish

It was hot on a dark night, so there is something to show .... I'll take one to my son, but half of the other is gone, because a crumb with a crispy crust does not live long
Baked gluten-free (well, I don't have it), I doubled all the ingredients. Natasha, something for me the ratio of flour to liquid according to the recipe did not work - there are approx. 170 g of flour, followed the link to the source, and there everything was in cups of unknown volume ... Maybe such different flour? I took
300 g of liquid (half milk and water), but I would also add - the dough turned out to be cool ...

Quote: Natali06

And weaving itself is a very bewitching process.

That's for sure, I can watch these videos endlessly, and then I practice on the ropes ...
Natali06
Ol! Oh, and weaved beauty! And the cut I've never been able to cut so smoothly
I tried to cut mine too, only crushed
Quote: Kras-Vlas
something my recipe's flour-to-liquid ratio didn't work
When I baked one, it seemed as if the flour was gone. But when two baked, then I no longer thought. I just added and looked at the test.
Next time, again, I will definitely double-check.
lungwort
Natasha, baked the challah. Fragrant. I had to add a little more vanilla. I put sugar in 5 tbsp. spoons. I don't know the taste and how in the context yet. Challah is waiting in the wings. , The husband will come home from work and we will try everything together.
notglass
And I kneaded the challah. One serving and also gluten-free. I had to add 100 grams of water. The dough was like noodles. I blame everything on dry flour. I have a Vltai, well, very dry. Now he is breaking up. At the last moment I saw that sho maku was dumb. Will be with sesame seeds. Here are the braids weaved to infinity. I love STE thing horror like.
lungwort
And we have already tried the bread, a fifth of the challah remained. Next Friday I will bet on two challahs at once. The bread is great! Natasha, thank you!
Natali06
Natasha, Annushka, I'm very glad that I liked the recipe! Bake for pleasure!

Quote: notglass
We had to add 100 grams of water.

Girls, I'll double-check. Maybe somewhere I got lost? Thinking one thing, but doing another? Sometimes it happens
Natbut wasn't it too sweet?
lungwort
: hi: Not .... not sweet, just right (my men love sweets)! And according to the recipe - everything is as it should. The gingerbread man in the combine did not work out during kneading, but everything was perfectly assembled with his hands. I had Nordic flour, Finnish, for baked goods. Everything worked out with her.
Caprice
Quote: lungwort
And how does it look in the cut?
Challah is not cut, but torn to pieces
Challah is a roll baked on Shabbat (Jewish cuisine). And on Shabbat you can't cut it, so they tear it with your hands
Natali06
Caprice, thanks for the enlightenment, we are ignorant! Is that why it needs to be braided into so many bundles? To make it easy to tear off?
notglass
Natasha, here is my beauty.The size of one portion turned out very, very.
Challah Jewish
The namesakes who ran past cut off a top of the hot one, but it can be seen that the crumb is fluffy and very porous.
Challah Jewish
It seemed to me a little salt, as for me, next time I will add a little. We love slightly salty bread. The oven will be more than once - that's for sure. The bread will take root with me for a very long time.
Natali06
Annushka, I'm so glad that you (and your namesakes!) liked this recipe! : girl_claping: Chewing while still hot is such a joy for the eyes and soul!
And your challah really came out "savory"!
Caprice
Quote: Natali06
Is that why it needs to be braided into so many bundles? To make it easy to tear off?
Well, like, yes. To make it easier to tear. However, this is for those who keep Shabbat.A normal person eats as it suits him.
Vilapo
Natasha, came to you with gratitude for the challah Spekla her and only managed to take a quick picture of a whole one And did not take a picture in the cut, she is no longer delicious Challah is delicious, they were torn off straight in pieces
Challah Jewish
Natali06
she's gone
Lenuskayou know how nice it is! This is the best praise!
Vilapo
Yes Natusichka I know, it's very nice Especially when they tell you that they hardly eat bread, and it all disappears I just smile
Trishka
Thanks for the recipe!
I also baked challah, what can I say, to say that it is delicious is to say nothing.
I liked all my household, I did everything according to the recipe.
notka_notka
She made dough according to the recipe, and formed one-burned challahs. Lush, tasty, fibrous. Thanks to the author for the recipe

Challah Jewish

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