A detailed recipe for Jewish cuisine. Share with друзьями: 
Time: 4 час. 40 min Difficulty: medium Quantity: 1 round loaf (30 cm.) recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Braided bread
- 1 pack soluble yeast
- 3 and 3/4 Art. baking flour
- 3/4 Art. warm water (approximately 43 ° C)
- 2 eggs of category CO plus 1 for glaze
- 1/2 tbsp. vegetable oil
- 1.5 tsp table salt
- 1/4 Art. Sahara
- Onion filling (see recipe below)
- Poppy seeds or sesame seeds for sprinkling
Onion filling
- 1.5 tbsp. chopped onions
- 1/2 tbsp. poppy
- 1/2 tsp table salt
- 6 tbsp. l melted butter
- Mix all the ingredients in a bowl
Recipes with similar ingredients: flour, yeast dough, eggs, onions onion, poppy, sesame
Recipe preparation:
- In a large bowl, mix the yeast and 3/4 tbsp. wheat flour then mix with warm water until smooth. Leave not covering for 10-20 minutes, until the fermentation process and the mixture begin does not rise slightly. Add 2 eggs, butter, salt and sugar until the eggs mix well, and salt and sugar will dissolve. With your hands or a wooden spoon, mix everything remaining 3 tbsp. wheat flour. When a “disheveled” ball is formed from the mixture, lay it on a work surface and knead until soft and uniformity, but not more than 10 min. (Soak the bowl in hot water, to wash and warm it if you are going to use it to raise the dough) .Put the dough in a warm, clean bowl and cover cling film. Let the dough go at least twice approximately 2 hours, depending on the temperature in the kitchen.
- Cover the round pizza dish or large foil pan and grease it well with oil, or cover it with parchment (in this butter is not necessary). When the dough doubles in volume, it is ready for molding, do not crush it. Cut the dough into 2 piece. Roll each piece into a 70 cm long tourniquet and then a rolling pin Roll each bundle into a 70×10 cm rectangle. Lay out in the center of each layer is an onion filling in the form of a high strip. Pull the long edges onto the filling and pinch them. Lay out the harnesses close to each other with a seam down. Starting from the middle, weave both harnesses with each other, trying to make the seams look down, and keep binding until you get to the end. Pinch the edges. Connect the ends to make a ring, and pinch them.
- Gently take the ring, lay it seam down on prepared baking sheet and cover well with cling film. Give ring rise until it becomes soft and increases in volume three times, in about an hour. At this time, in 30 minutes. Before baking, set the wire rack to the lowest position and preheat the oven to 180 ° C. Beat the eggs with a pinch of salt to coat the ring. When the ring will increase in volume three times, and the dough will not break if you gently press it finger, but remains intact, grease it with egg glaze. By sprinkle with poppy seeds or sesame seeds. Bake for 45-50 minutes., until the surface is well browned. After 30 minutes from start baking dish, rotate the mold in a circle so that the ring bakes evenly. When the ring is ready, remove it from the oven and let cool on a wire rack.
