A step-by-step recipe for baking braided bread in the shape of a braid.
“I think that you should not spend time cooking home bread: almost everywhere there are bakeries where delicious baguettes and whole wheat bread. But from time to time I have a desire enjoy the feeling of soft supple dough in your hands and smell freshly baked bread spread around the house. My favorite The recipe for making homemade bread is saffron challah. She is similar to French brioche, but is prepared in the form of a long braid, and the smell of saffron gives it a special charm. Cooking doesn’t take a lot of time, you can do it on the weekend in between other household chores. Fresh challah is divine in taste, and from leftovers you can make excellent French toast or bread pudding. You will not regret that you spent time on it! “- says Aina.
The photodishes: Steve Girelt Time: 1 hour. 25 minutes 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:
- 1 tbsp. warm water (about 50 ° C)
- 7 gr. fast dry yeast
- 0.5 tbsp. Sahara
- 0.25 tsp saffron threads
- 3 very large eggs at room temperature plus 1 large yolk
- 5.5 – 6 tbsp. premium flour
- 1 tbsp. l salt
- 110 gr. chopped into butter temperature
- 1 very large egg, beaten with 1 tbsp. l water for coating
Recipes with similar ingredients: premium flour, dough yeast, eggs, saffron
Recipe preparation:
- Rinse the bowl of the electric mixer with hot water and install nozzle hook. Pour warm water into the bowl and stir yeast, sugar and saffron. Let stand for 5 minutes until mixture will start to foam. This means that the yeast is working. Add the eggs and egg yolk and stir at a slow speed. Leaving the mixer work at a slow speed, gradually add 4.5 tbsp. flour. Continuing to beat, add salt and butter to the dough, then slowly pour another 1-1.5 tbsp. flour. Beat well for about 5 more. minutes, continuing to add a little flour to the bowl, only to the dough did not stick to the walls of the bowl. The dough should turn out soft and slightly sticky.
- Put the dough on a sprinkled board and knead with your hands 2 more minutes. Roll a flat-topped ball out of dough. Grease big bowl of vegetable oil and place the dough in it with the flat side way down. Roll the dough in oil so that it does not become hard crust, then flip it flat side up. Cover the dough with a clean towel and let rise in a warm place for about 2 hours until it doubles in volume.
- Lightly crush the dough and lay it on a cutting board without flour. Cut the dough into 4 equal parts with a sharp knife. Lay out baking sheet with parchment paper. Roll from one piece of dough cylinder. Roll the dough into a 40 cm long tourniquet and place on parchment paper. Do the same with 3 other pieces test, laying them parallel to each other.
- To weave a braid from the dough, take the ends of the harnesses and bind them together. Position the pan so that it is fastened the ends were on the opposite side of you, take the extreme right harness and move it to the left through 2 harnesses. Then take leftmost harness and move it to the right after 2 two harnesses. Keep repeating these steps until you reach the end. Pinch the ends together and bend under the bottom. Cover the bread with a clean, dry with a kitchen towel and let stand in a warm place for 45-60 minutes, until it doubles in size.
- Meanwhile, preheat the oven to 180 ° C. Put the grate in lower third of the oven. Grease the bread with the egg and bake for 35-40 minutes, until it is roasted outside. Put challah on the baking rack and let cool completely. Wicker challah recipe. Note if you if you want to make bread for the future, bake it, give it completely cool, tightly wrap and store in the refrigerator for up to 3 days or in freezer up to 4 months.
