Challah by Maggie Glezer in the oven

Category: Yeast bread
Challah by Maggie Glezer in the oven

Ingredients

Wheat flour 1 / grade 475 g
Instant yeast 6 g
Salt 8 g
Honey 85 g
Vegetable oil 55 g
Large egg 3 pcs.
Warm water 60 ml
Lubricating egg 1 PC.

Cooking method

  • Take 30 g of flour from the total amount in the recipe and mix with warm water (t = 40 ° C) and instant yeast. Leave for 20 min for autolysis.
  • Then knead the dough and knead with your hands for 5 minutes.
  • The dough should be smooth, very firm, but it will be easy to knead.
  • After the end of kneading, cover with a napkin and leave to ferment for 2-3 hours.
  • Shape the challah and let it stand for 2 hours, or until it triples in volume.
  • Brush with egg and bake for 40 min at 165 ° C.
  • I chose this challah because of the simplicity of its formation. I think that for those who do not have the skills of braiding with 3 or more plaits, there will be a desire to try to bake the same wonderful and tasty challah.
  • Divide the dough for molding into two equal parts, roll it into a ball and leave it to rest for 10 minutes.
  • We roll each part into a cake
  • Challah by Maggie Glezer in the oven
  • in the form of a rhombus,
  • Challah by Maggie Glezer in the oven
  • to make it easier to roll up the rope - \ "spindle \" = the middle is thicker than the edges.
  • Challah by Maggie Glezer in the oven Challah by Maggie Glezer in the oven
  • Fold the spindle in half on a stick and twist into a spiral.
  • Challah by Maggie Glezer in the oven
  • Lay the twisted bundles in a round shape, with the thick comma head in the center, with a hook, and place the thin ends around the circle.
  • Give almost complete proofing.
  • Challah by Maggie Glezer in the oven Challah by Maggie Glezer in the oven
  • Brush the surface of the challah with a beaten egg
  • Bake in the form or as a hearth bread
  • Challah by Maggie Glezer in the oven
  • until cooked at 165 ° C.
  • Cool on a wire rack:
  • Challah by Maggie Glezer in the oven
  • Challah by Maggie Glezer in the oven
  • Bon Appetit!

Note

1. Instead of 85 g of honey, you can use sugar in the amount of 70 grams.

2. Proofing for this challah is best done inside a microwave oven with a mug of boiling water for warmth and humid air in the chamber, so that the dough does not dry out during proofing. Maggie emphasizes that it is better to proofer in a round shape, and bake at will, in the same shape or without a shape.
I took the challah out of the mold before baking and placed it on a silicone mat.

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