Description
In the vastness of the Scullion turned out to be a lot of challah recipes, but I decided to upload my own version, as it is different and anyone interested. After all, everyone has the right to choose from a huge variety your option. As a rule, to weave the challah of 3 or more plaits, after which it smeared with egg to bake the crust turned out Golden Shine. The top is often sprinkled with sesame seeds. I represent to your attention a pretty complex version of challah, cooked it on sourdough instead of traditional yeast. This part of the recipe for a very long time so I peeked at Sergey with his culinary page Nimbul.ru only he is called as Pogacha. I admit, these loaves are similar, but external execution is different. In my opinion, this is a good composition for challah, which I will share with you.
Ingredients
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Flour
400 g
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Milk
100 ml
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Butter
40 g
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Sourdough
200 g
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Sugar
1 Tbsp
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Sour cream
0.5 Tbsp
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Vegetable oil
2 Tbsp
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Chicken egg
1 piece
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Salt
0.66 tsp
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Yolk egg
1 piece
Cooking
In warm milk, melt the butter and let the mixture of butter milk to cool to a temperature of about 35-40 degrees.
In the yeast, add sugar, warm milk and butter mixture and stir until they are dissolved.
In the bowl (large bowl) sift flour, add salt, egg, sour cream, vegetable oil and pour in the milk-starter mixture. For kneading I used the food processor with a nozzle of type “hook” and kneaded on medium speed for about 5 minutes, to obtain a slightly firm and smooth dough. Note: if desired, the amount of sour cream can be increased to half the glass, then the dough to get more rich and friable, do not forget to add flour.
Rounding the dough, cover it with a towel or foil and put in warm place to rise for 2.5-4 hours, until the volume increases two times.
After proofing will start forming loaves. To weave the challah can be different, today, I have woven a braid of 5 strips. Divide the dough into five equal pieces, roll them in sausage and begin to weave, as shown in the photo.
Shift the formed challah on parchment paper and covering it from above with a light towel and leave for 30-40 minutes in a warm place.
Lubricates challah egg yolk beaten with 1 tbsp milk and bake it in the oven, preheated to 200 °C, bake for about 30-50 minutes (depending on the size and shape of the challah, and the features of Your oven baking time can be different). I baked it for 50 minutes.
Ready Hal put on the grill or towel (you can lightly wrap them) and allow to cool about 20-30 minutes.
Decided to weigh the handsome, almost 800 grams it turned out.
Help yourself! Tastes like bread, tender, sweet, well, very tasty challah! Bon Appétit! You have a good bread!
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