Hal Lithuanian

Description

This great bread I found on another cooking site (say7), the author Marcinko (and she is, in her words found the recipe in the magazine, LJ), for which many thanks to her. The words of the author copy, for it is better to describe can not)) the Beauty of this challah is what it is white, some light, some grain. Whiter and lighter, does not happen. It is so small muffins that it could be called the "challah of the poor": the dough is just a spoon of sugar and generally not added eggs, and egg for lubrication can lubricate a dozen, if not more, Lithuanian Hal. The Lithuanian challah only slightly smeared with egg before baking and sprinkle never and is not interfering in her raisins. For this reason, its crust is never dark crimson, but only gold. The Lithuanian challah is almost always baked in bread forms, again, save space and fuel, so in the oven it was possible to stick more Hal. If the Lithuanian challah is baked in the pan, on the bottom or in the form of rolls, much crank the oven to get a crispy thin crust. It is a rare species of challah that will not burn in the intense heat, and zakolebalsya in beautiful dark gold color.

Ingredients

Flour

375 g
Salt

6 g
Sugar

8 g
Vegetable oil

55 g
Water

200 ml
Chicken egg

1 piece
Yeast

6 g

Cooking

Recipe makes one challah with a weight of 650 gr. (in raw form). The weight of the final product 570 gr. Form 23*13 cm. (I baked in a glass form 24*11 cm, height 7 cm). Prepare all the ingredients, weighing them. Yeast stir well with warm water.

Dissolve 125 gr. flour (taking of the total) with the warm water and yeast and leave for 20-30 minutes to activate yeast.

Yeast can exchange impressions with water and flour =) the Hat, like the dough, the mixture will not rise.

Stir in salt, sugar and butter, then gradually pour the sifted flour and knead the dough. Knead 10-15 minutes until smooth and elastic. At first the dough will feels sticky, but the flour does not add, with thorough kneading the dough is elastic, soft and absolutely non-sticky. To form into a ball and put them in a container, covering it in order to not zavetrilos.

Let the dough vibralite 2 hours, or until dough has doubled in volume.

Divide the dough into three equal parts, roll into balls and allow to rest for about 5-7 minutes.

Each ball roll out with a rolling pin into a pancake of 3 mm. thick.

Roll it up, stung and roll into a bundle 30 cm long

Here are the flagella

From harnesses to weave the braid, starting in the mid-first one side, then flip the workpiece to continue the weaving of the second half (the other side).

Something like this...

To put the workpiece in the form, greased with butter.

Hal should roughly triple in size during proofing, it takes 1.5 hours (slightly more, slightly less).

Rasstoyatsya Hal lubricate lightly with beaten egg and send in a preheated to 180 degrees oven for 40-45 minutes (depends on oven, I have enough 30 minutes). Bake without steam.