Challah toast – a detailed recipe for cooking. Share with друзьями: 
The photoDishes: Chef John Pence Time: 3 hours. Difficulty: Easy Quantity: 1 loaf Recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 tsp active dry yeast
- 1/3 Art. Sahara
- 1 tbsp. warm water (approximately 43 ° C)
- 6 tbsp. l melted butter
- 3 eggs
- 3.5 – 4.5 tbsp. wheat flour
- 1 tbsp. l salt
Recipes with similar ingredients: challah, yeast dough, flour, eggs
Recipe preparation:
- Put yeast, sugar and warm water in a bowl. Shuffle and let stand for about 10 minutes until the mixture is creamy and foamy. Add melted butter and eggs, well mix. Mix flour with salt. Add to yeast mixture over 1-2 tbsp. at a time until you get a soft dough. Put the dough on a well-floured board and knead until it becomes smooth and elastic, about 5 min.
- Put the dough in a large, oiled form, then turn it over so that it is covered with oil. Cover with cling film or towel and leave in a warm place for an hour until the dough double in volume. Preheat oven to 190 ° C. Mash the dough, form a loaf from it and put it in oiled bread pan. Bake challah for about an hour until bread will not turn golden brown, and when tapped it will not make a dull sound. Allow to cool before slicing.
