Sourdough challah bread

Today we are making traditional Jewish holiday baking, sourdough challah bread. It is believed that the more braids the braid is made of, the more skillful the hostess is. There can be Challah with 3, 4, 6, and even 12 braids. Ours will consist of 4, it is very easy to braid.

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Cook Time 1

Total Time 1

Course Bakery

Cuisine Jewish

Servings people

Calories 139 kcal

Equipment

1 teaspoon
1 mix bowl
1 tablespoon
1 food wrap
1 knife

Ingredients

200 g sour cream
50 g sugar
50 g butter
3 pcs egg
1 tsp yeast dry
500 g flour
100 ml water
1 tsp poppy seeds confectionery
1 pinch salt

Instructions

Prepare everything you need.
In a bowl, add salt, sugar, and dry yeast.
50 g sugar, 1 pinch salt, 1 tsp yeast
Pour warm water, mix until everything dissolves. Add 2 tablespoons of flour. At this stage, the consistency of the dough does not matter. Leave for 15 minutes. As soon as the first signs of yeast activity appear in the form of bubbles and increased volume, you can continue.
500 g flour, 100 ml water
Add sour cream and melted butter.
50 g butter, 200 g sour cream
Beat two whole eggs and one egg white (leave the yolk for greasing) with a fork and pour into the dough.
3 pcs egg
Gradually add flour and knead until elastic.
Leave in a warm place, cover with cling film. After doubling in volume, you can continue. Take half of the dough, divide it into 4 equal parts.
Roll each part into a braid, place on a baking sheet. Fasten the braids on top and start braiding the Challah. For clarity of the process, we suggest numbering the braids from left to right 1,2,3,4. Act as follows: take braid 4, place it on top of 3, pass it under 2, and on top of 1.
And according to the same principle, continue braiding, i.e. braid number 3 is now the far right (became number 4).
Repeat these steps until you form a braid along the entire length.
Leave to rise for half an hour. Then brush with egg yolk, sprinkle with poppy seeds (you can replace with sesame seeds or flax seeds).
1 tsp poppy seeds
Bake in the oven at 170 ℃ for 30-40 minutes depending on the thickness of the braid. The Easter Challah bread is ready. The baking is soft, fragrant, and porous. From this amount of dough, you can bake two long Challahs.

Nutrition

Calories: 139kcalCarbohydrates: 22gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 40mgPotassium: 41mgFiber: 1gSugar: 3gVitamin A: 126IUVitamin C: 0.1mgCalcium: 15mgIron: 1mg

Keyword easter, yeast dough