Ron’s Jewish Traditional Festive Bread Recipe by Ron Бен-Исраэля. 
Time: 3 час. 50 min Difficulty: easy. Quantity: one roll. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. l Sahara
- 1 and 3/4 tsp active dry yeast
- 1 tbsp. without 2 tbsp. l warm but not hot water
- 2 tbsp. without a hill of wholemeal baking flour, plus more a little dusting
- 2 tbsp. without a slice of wholemeal semolina semolina
- 1.5 tsp sea salt
- 1/4 Art. olive oil, plus some more for lubrication
- 1.5 tbsp. l honey
- 2 large egg yolks
- 1 large egg
- 3/4 Art. raisins (optional)
Egg grease:
- 1 yolk
- 1 tbsp. l cream or milk
- Sesame seeds for sprinkling (optional)
Recipes with similar ingredients: flour, semolina, honey, eggs, raisins, cream, milk, sesame seeds
Recipe preparation:
- For dough: add sugar and yeast to warm water. Stir until dissolved. Add 1/2 tbsp. baking flour and mix well with a whisk. The mixture should be consistency thick sour cream. Cover with a plastic lid or plate and leave to come in a warm place at room temperature for about an hour. Using dough will give the chalea a rich taste and increase shelf life.
- Put the remaining baking flour into the mixer bowl (1.5 Art.), semolina and salt. Add the dough, butter, honey, yolks and egg. Stir at low speed using the hook attachment until the dough will not become homogeneous. Then switch the mixer to medium speed and knead the dough for another 5-7 minutes. for education gluten free. The dough should be smooth, silky and elastic.
- Form a ball from the dough and put it back into the mixer bowl. Sprinkle lightly with olive oil and turn over several times. dough so that the butter is evenly distributed. Cover the bowl a plastic lid or plate and let rise in a warm place in twice (approximately 1.5 hours). Check readiness by slightly pressing finger on the dough. It should be soft, and obtained when pressed the dimple should disappear slowly.
- Put the dough on a flour dusted work surface Remember to redistribute the yeast. If you use raisins, pour it into the dough and knead.
- Divide the dough into the desired number of tows (3, 4 or 6) and roll each to the required length. Bind the harnesses to it turns out the product is elongated or round, shift it to a baking sheet covered with parchment paper. With a brush grease the bread with egg grease and let it rise twice about 1 hour 30 minutes.
- While the challah rises, heat the oven to 230 ° C.
- Before you put the challah in the oven, grease it again egg grease and, if desired, sprinkle with sesame seeds. Turn down temperature to 180 ° C and bake until golden brown for 30-35 minutes. Hala is covered with a brown shiny crust and when tapped on the underside will make a dull and booming sound. Chill on bars.
