Hala Chernivtska

Category: Yeast bread
Hala Chernivtska

Ingredients

Dough:
pressed yeast 7 g
wheat flour of the highest grade 250 g
water 85 g (+20 g)
egg (weight without shell) 60 g
salt 4 g
sugar 28 g
vegetable oil 55 g
Finishing:
egg
sesame or poppy seed

Cooking method

  • Hala ChernivtskaGrind the yeast with flour with your fingertips. Pour in water, egg and oil. Add sugar.
  • Hala ChernivtskaKnead for 7-8 minutes, until a coarse dough (added another 20 grams of water during kneading). Leave for autolysis for 20 minutes.
  • Hala ChernivtskaResume mixing. Knead a smooth, soft dough. Five minutes before the end of the kneading, add salt to the dough.
  • Leave the dough to ferment at a temperature of 27-28C degrees for two hours.
  • Hala ChernivtskaIn the middle of fermentation, stretch the dough and fold in an envelope.
  • Hala ChernivtskaThe dough is in the middle of fermentation, after folding.
  • Hala ChernivtskaDough at the end of fermentation.
  • Hala ChernivtskaKnead the finished dough, divide into the required number of pieces (I have five).
  • Roll each piece of dough thinly and roll into a long roll. Let the preliminary proofing for 5-10 minutes, then roll each roll on the table, lengthening it. Form a braid.
  • Hala ChernivtskaTransfer the dough piece to a baking sheet lined with baking paper, cover with loose foil.
  • Proofing at a temperature of 27-28 degrees for an hour and a half.
  • Hala ChernivtskaBefore planting in the oven, brush the dough piece with a beaten egg, sprinkle with poppy seeds or sesame seeds.
  • Hala ChernivtskaBake in an oven preheated to 220C (convection 200C) degrees with steam for the first 6-7 minutes, then lower the temperature to 180C (convection 160C) degrees and bring the bread to readiness.
  • Hala Chernivtska
  • Hala Chernivtska
  • Hala Chernivtska
  • Hala Chernivtska
  • Delicious bread. Thin-bored, with a delicate, fibrous crumb.

The dish is designed for

1 roll weighing 450-465 grams

Time for preparing:

5:00

Cooking program:

oven

Note

Recipe from the book "Blessed Bread" by Maggie Glaser. In LJ Luda: 🔗

Instead of pressed yeast, you can use dry (Saf-moment) - 3 grams. In this case, the dough fermentation time will be reduced to one and a half hours, and the proving time - to an hour.

kirch
Manechka, what an enticing bar. I'll try to reproduce it. Only I do not know how to weave challah from 5 pieces. And we must learn how to bake with steam. I now have a new full-fledged oven (there was a mini, there was no place to put a container with water). And I'm afraid of this hot steam. It is necessary to pour boiling water when installing a baking sheet with a loaf? And somehow you need to adapt so as not to burn yourself
Trishka
How beautiful !!!
I thought it was your Manechka, a masterpiece !!!
Sonadora
Lyudmila, Ksyusha, thanks a lot, girls. I recommend trying this bread. I really liked the result.

Quote: kirch
It is necessary to pour boiling water when installing a baking sheet with a loaf? And somehow you need to adapt so as not to burn yourself
Luda, I pour boiling water into a container and put it in the oven. Immediately, as soon as the bread was delivered.

Quote: kirch
I can't weave from 5 pieces
It's actually very simple. I did it according to the first option:


Ksyusha, I'm sure you can do even better.
kirch
Thank you for the video. We'll have to put the laptop down and weave. True, I make a clumsy challah out of three.
Trishka
Quote: Sonadora
better
Thank you kaneshna, but you overestimate me ...
Tanya-Fanya
Manechka, what a crumb! Lovely!

I have been baking this recipe for a long time. With fish, with pate, with salad, the sweetish taste of this challah enhances the taste of dishes. Adorable recipe! It is this challah recipe that stuck with us.

I experimented with the purchase of an electric oven: I baked on the top + bottom mode - excellent! The crust below is magical! The oven itself holds moisture - this is compared to the gas oven, which dried and required a container of boiling water at the bottom of the oven.
I read about convection and here I have a stupor. Challah seizes on convection and grows poorly, the crust is rough on top.
On convection, I like to bake cookies on two levels.
What am I doing wrong? Please share your experience.
Sonadora
kirch, Ludmila, video is needed only for the first time. Then, when the principle of weaving becomes clear, and it is not at all complicated here, you will no longer look into it.

Trishka, 🌼Ksyusha🌻, peki-peki, do not shirk.

Tanya-Fanya, Tatyana, yes, the challah is wonderful. I was surprised that there is no such recipe for HP.
Unfortunately, I will not say anything about baking with convection. I have a simple gas installation.
nila
Wow what a Masterpiece!
I just saw a bun in the title photo, and I already wanted to try it! But as soon as I saw the crumb, I generally lost my peace!
Only I'm afraid I won't be able to achieve such beauty, I have a small tabletop oven. True, with convection, and a tray with water I manage to stick it on the lower shades. But you have to try!
kirch
Quote: Tanya-Fanya
I experimented with the purchase of an electric oven
Tanya, do you bake without steam? He scares me
Svetlenki
Sonadora, Manechka, I won't be afraid to repeat this challah after you. I saw it at Luda's, but somehow I didn’t dare ... And now I must.
Quote: Sonadora
Knead for 7-8 minutes, until a coarse dough (added another 20 grams of water during kneading)
Fine! Now I have calmed down, because usually according to Luda's recipes, dough takes much more water. It really confused me ...

Quote: Tanya-Fanya
I read about convection and here I have a stupor. Challah seizes on convection and grows poorly, the crust is rough on top.

Can I advise, as I went through these thorns with my electric oven, which has forced convection. I always bake yeast baked goods with steam. I put the tray with pebbles on the lower level, heat it up with the oven. When I put the baked goods on, I pour the boiling water over the stones and quickly close the oven (I work in hot gloves). After 10 minutes I check - if it is floating, I take out a tray with stones. And if not, let it stand to the end. If I bake bread, then I also put a pizza stone for heating
Tanya-Fanya
nila, in fact, this recipe is magical, not capricious at all. Bake / Won't Regret!





Manechka, thanks!

Quote: kirch

Tanya, do you bake without steam? He scares me
Without steam, it scares me too-;) when choosing an oven I puzzled for a long time, walked around ovens with a steam function, but there are different subtleties, and they were expensive for me. Then I read here that you can put a baking sheet with boiling water down as well as in a gas one.
In short, the electric oven perfectly keeps the moisture that the yeast dough gives off and does not dry out. Now my pies, my challah are tender and do not need to be wrapped up (as it was painful with a gas oven).
So rather, knead the dough and enjoy weaving. Just do not lay the harnesses tightly so that they have room to grow when proofing.

One more point. Manechka, can I?
The question often arises - how to guess that the challah is ready. From above, it blushes quickly. It is necessary to lift the challah with a spatula and look at its bottom. If it is white, pale, then you need to bake it for another 3-5 minutes. If the bottom is ruddy, knock on it with your fingernail (do not be afraid, not hot), if in response there is a dull sound, then you are really ready!

And further. Girls, the remains of this dough make wonderful donuts and wonderful pies. This is a hint that you should immediately knead it a little more- :) When kneading with 500 g of flour, two large challahs are obtained, which lie across the standard baking sheet.





Quote: Svetlenki
I put the tray with pebbles on the lower level, heat it up with the oven. When I put the baked goods on, I pour the boiling water over the stones and quickly close the oven (I work in hot gloves). After 10 minutes I check - if it is floating, I take out a tray with stones.

Thank you very much!
So you need to bring pebbles from the sea? Rinse off salt? Pouring boiling water - a lot? To cover the nasty? Or is it an injection type?
lungwort
Manechka, and I have already put the dough (or rather 20 minutes before the final kneading).I'll bake it and try to put it on HP. I could not pass by your bread, it is very good. And how beautiful! ...
Kras-Vlas
Manechka, what a beautiful pigtail! Tanned, powdery! The crumb is straight downy!
Gold-handed, you are Manya !!!
Sonadora
Nelya, Sveta, Natalia, Olga, thanks a lot, girls. I would be glad if the recipe is useful to you.

Quote: nila
Only I'm afraid I won't be able to achieve such beauty, I have a small tabletop oven.
Nelya, what size is your oven? Baked on a small baking sheet 25x35 cm (with a large one, dances with tambourines must be arranged, the bottom is on fire).

Quote: kirch
Tanya, do you bake without steam? He scares me
Luda, Lyudmila (mariana-aga) doesn't say anything about couples, but I like it better with him. If you are afraid to pour boiling water, you can put 2-3 ice cubes on the bottom of the oven.
Quote: Svetlenki
Fine! Now I have calmed down, because usually according to Luda's recipes, dough takes much more water. It really confused me.
Sveta, If you read in various LJs, then for this challah, many amounts of liquid (water and eggs) are reduced, since the dough is sticky. I had to add.

Quote: Svetlenki
Can I advise
Thank you, Light! I wrote it down.

Quote: Tanya-Fanya
One more point. Manechka, can I?
Tatyana, not possible, but necessary! Thank you!

Quote: lungwort
I'll bake and try to lay out
Natasha, looking forward to.

Quote: Kras-Vlas
Gold-handed
Olya, red-fingered.
Kras-Vlas
Yeah,
Albina
Sonadora, Manechka, I can not pass by your recipes Bye to bookmarks. And this challah is not sweet?
Sonadora
Albina, Thank you. Take it to your bookmarks, I'll bring another one soon.
Quote: Albina
is this challah not sweet?
Sweetish.

lungwort, Natasha, how did it happen?
lungwort
: hi: Manechka, I took a picture of the challah, now I need to consult with my daughter-in-law how to send her to HP. I took pictures from the iPad, and he is New, so I won't figure it out yet.
Vinokurova
Sonadora, Manya, baked, of course ... could not pass by your next Masterpiece ..
thanks for the recipe ... added to the box of your delicious breads !.

I violated the technology, I wanted to sleep, so I sent the dough to the refrigerator .. baked the next evening ..


no photos ... the challah was taken to the dacha and was mercilessly devoured there ...
very tasty ..

aaaaa .. I broke it again ... for sure - instead of water I did it with milk .. well, I like bread with milk ..


I'll do it some other time ... sorry, I ate it quickly)))
Sonadora
Girls, Natasha and Alenka, God bless them, with pictures. The main thing is that everything worked out, and the result pleased. Thank you so much for trying.
klavick
Sonadora, Manya, made according to the recipe, water 85 g, added a tablespoon of flour. Divided into two loaves. Have not tried it yet, but the smell is intoxicating. Thank you!

Hala Chernivtska
Sonadora
klavick, Olya, look amazing!
klavick
Sonadora, Manya, Thank you! One challah for parents, another for children. Spun around the oven in anticipation.
Sonadora
And yourself?
klavick
Sonadora, Manya, and myself a biscuit with apples and a small piece of cake in the morning.))
Sonadora
Then, it's OK.
arini
Sonadora, here they are, braids Hala Chernivtska
I made a double portion at once, cut it up on paper, so there was practically no need to add flour. The dough turned out to be very tender, airy and fibrous. There were problems with beautiful fixation of the ends. They ate almost all of one yesterday for breakfast, the other was taken away for a visit.
And if you replace live yeast with dry, how will this help speed up the process and will the quality of the finished product deteriorate?
Sonadora
arini, wonderful braids. I am very glad that you liked it.
Quote: arini

And if you replace live yeast with dry, how will this help speed up the process and will the quality of the finished product deteriorate?
Replacing the pressed yeast with dry yeast will not worsen the bread in any way. In this case, the dough fermentation time can be reduced to one and a half hours, and the final proofing will take about an hour.
arini
Sonadora, thanks a lot. I'll try with dry ones too.
natadi
Good day. Thank you so much for this recipe. Baked 2 challahs, doubling the ingredients. Recently, I bake everything in double quantity. I made one challah traditional, the other stuffed with cheese and herbs))) Everything turned out very tasty. The crumb is tender and very airy. Even under its own weight. Probably next time I'll put more flour In the recipe I took potato broth and milk in half. I definitely bookmark it)))) Thank you))) Hala Chernivtska The size of the molds is 28 and 31 cm.
Sonadora
natadi, chic challah. Cool that the recipe came in handy.

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