Challah (dough... for five minutes)

Description

Continuing the theme "the dough for five minutes." Today we have the tea fragrant and airy challah.

Ingredients

Water

1 cup
Yogurt

0.75 cup
Yeast

1.5 Tbsp
Honey

0.66 cup
Chicken egg

4 piece
Salt

1 Tbsp
Butter

125 g
Flour

7 cup
Raisins

100 g
Vanilla sugar

1 pack

Cooking

This was the dough after the daily maturation [url=http://www.povarenok.ru/recipes/show/13869/] Principle of test preparation "for five minutes"

Sprinkle the table and the dough with flour, dip hands in flour, take 1/2 of dough and lay it on the table. Gently flatten the dough into a sausage and cut into five parts (the hull of the five strands).

Roll each piece into a strip with a length of 30-35 cm, a width of 5-7 cm

Each tape on the wide side (you can put raisins) collapse dense roll (so when baking the challah does not burst).

And now the most interesting - we weave low challah from 5 strands of hair in the center, the score of the strands from left to right (1 2 3 4 5), the top strands tightly together.

STEP 1: strand 1 over strand 2

STEP 2: strand 3 over strand 2

STEP 3: strand 5 over strand 4

STEP 4: strand 3 over strand 4

STEP 5: strand 2 under strand 3

STEP 6: strand 4 under strand 3

Repeat steps 1 to 6 until the end of the length of the strands

And get this beauty (at the end of the strands to string together a solid front pleat and tuck under the hull).

Paper for baking sprinkle with flour and very gently shift her challah (but I think it was better on paper to weave, it's easier), cover it with a towel and leave for one hour, brush with egg yolk and leave for another 20 minutes.

Preheat the oven with the baking tray to 180 gr, challah again to grease with a yolk, sprinkle with a mixture of vanilla sugar with poppy seeds on the sheet and carefully transfer to the hot baking tray, place in oven for 35 minutes (until just brown), readiness check wooden stick.

While waiting for the apartment echoed these flavors, but the result pleased me even more!

The challah to cool on a grid under the towel, but my challah is not allowed to cool, and quickly was broken off a loaf, the crumb turned out airy.

Comments and reviews

Leave a comment or a recipe review