Challah скачать в хорошем качестве

Challah

Challah Bread Servings: 1 Preparation time: 1 hour 50 minutes Cooking time: 40 minutes Ingredients for the dough: ~500 g flour (you may need less, depending on the flour) 200 ml warm water 25 g fresh yeast (8g dry) 1 egg 3 tbsp sugar ½ tsp salt 2 tbsp sunflower oil For brushing: 1 egg yolk 2 tbsp water A pinch of salt For topping: 1 tbsp poppy seeds 1.5 tbsp sesame seeds Step-by-step recipe for Challah: In a large bowl, add 500 g of flour and crumble 25 g of fresh yeast on one side of the bowl. The better you crumble the yeast, the better it will activate, and the dough will rise nicely. On the other side of the bowl (away from the yeast), add 3 tbsp sugar and ½ tsp salt. It’s best not to let sugar or salt touch the yeast directly, as this can affect its activity. On the sugar side, crack in 1 egg. Add 200 ml of warm water and 2 tbsp sunflower oil. Make sure the water is not too hot, otherwise it will damage the yeast. Knead into a soft, elastic dough. Shape it into a ball, place it back in the bowl, cover with a towel, and leave in a warm place for 1 hour to rise. When the dough has doubled in size, knead it again and divide it into four equal parts. It’s best not to cut with a knife — use a plastic dough scraper or simply divide by hand, as this keeps the dough’s structure better. Roll each piece into a strip about 40 cm long. Lightly oil your hands with sunflower oil for easier handling. Braid the strips into a four-strand braid. First, connect the four strips at one end. Then start braiding: place the third strip over the second, then the first strip over the second, and finally cross the fourth strip under the third. Continue braiding in this sequence until the end. Pinch the ends together and tuck them gently underneath. Place the braided challah on a baking sheet lined with parchment paper and let it proof for 40 minutes. Meanwhile, preheat the oven to 180°C (350°F). In a small bowl, mix the egg yolk with 2 tbsp water and a pinch of salt. Brush the challah with this mixture using a pastry brush. Sprinkle with 1 tbsp poppy seeds and 1.5 tbsp sesame seeds. Bake the challah for about 30–40 minutes in the preheated oven at 180°C. The baking time depends on your oven and the size of the loaf. Check doneness with a wooden skewer: insert it into the bread and pull it out — if it comes out dry, the bread is ready. Cooking is easy!