Festive challah on Rosh Hashanah (leavened)

Category: Sourdough bread
Challah festive on Rosh Hashanah (leavened)

Ingredients

Wheat sourdough 100% 200 BC
Wheat flour 400 BC
Sugar 3 tbsp. l.
Salt 1 tsp
Eggs (3 whites and 2 yolks per dough, 1 yolk for greasing) 3 pcs.
Vegetable oil 3 tbsp. l.
Raisins 0.5 tbsp.
Water 100-130 ml.

Cooking method

  • The original recipe involves yeast dough, well, as usual, I adapt the recipes for sourdough.
  • Knead the dough (add raisins at the end of the batch).
  • Leave dough warm to rise.
  • When the dough is ready, cut the dough in half and roll sausages from each half with your hands,
  • one end of which is thicker than the other, 50-60 cm long, roll each sausage into a spiral so that the thick end lies in the center, and put the challah on a greased baking sheet.
  • Brush with egg yolk, beaten with two tablespoons of water, and leave in a warm place to proof.
  • Bake challah for 40-50 minutes, at 180 * C.
  • Challah can also be braided into a braid of 4 bundles.
  • You can also sprinkle sesame seeds at the stage of smearing with yolk.
  • Challah festive on Rosh Hashanah (leavened)

Note

The source, for me, was Masha's recipe (ShuMakher)

Challah festive on Rosh Hashanah

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