Hala (Jeffrey Hamelman)

Category: Yeast bread
Hala (Jeffrey Hamelman)

Ingredients

Dough:
pressed yeast 10.5 g
wheat flour of the highest grade 350 g
water 112 g (+ 35 g)
salt 6,7 g
sugar 28 g
yolk 26.2 g
egg 49 g
vegetable oil 26.2 g
Additionally:
egg 20 g
poppy or sesame option

Cooking method

  • Hala (Jeffrey Hamelman)Dissolve yeast and sugar in water. Add separately slightly beaten yolk and egg, add flour (leave 1 tablespoon), sugar. Knead for 7-8 minutes (I have + another 35 grams of water when mixing).
  • Add salt, oil and remaining flour. Knead a smooth, firm dough.
  • Hala (Jeffrey Hamelman)Leave the dough to ferment at a temperature of 27-28C degrees for 2 hours.
  • In the middle of fermentation, stretch and fold the dough.
  • Hala (Jeffrey Hamelman)Divide the finished dough into the required number of parts (divided into four parts), roll into balls, cover and let rest for 10 minutes.
  • Expand the balls with the seam up, flatten and roll into rolls. Allow the rolls to rest for 5-10 minutes, then roll out the spindle-shaped bundles.
  • Hala (Jeffrey Hamelman)Shape the challah.
  • Step 1.
  • Lay the harnesses on the table, connect the ends. Move the extreme right harness to the left, through two harnesses.
  • Step 2.
  • Move the extreme left harness to the right, through two harnesses.
  • Step 3.
  • Weave the two middle braids together.
  • Step 4.
  • Repeat step 1, etc.
  • Hala (Jeffrey Hamelman)Transfer the dough piece to a baking sheet, cover with loose foil. Proofing at a temperature of 27-28C degrees for 1.5 - 2 hours (I have an hour and a half).
  • Hala (Jeffrey Hamelman)Before baking, brush the challah with an egg, sprinkle with poppy seeds or sesame seeds.
  • Bake in an oven preheated to 200C (convection 180C) degrees, without steam.
  • Cool on a wire rack.
  • Hala (Jeffrey Hamelman)
  • Hala (Jeffrey Hamelman)
  • Hala (Jeffrey Hamelman)
  • Delicious bread. I recommend that you try it.

Note

The recipe from here: 🔗

More information about the method of forming spindle-shaped ropes and challah can be found here:


For convenience and even sprinkling of challah, the poppy was pulled from a strainer.
Hala (Jeffrey Hamelman)

echeva
Sonadora, Manya, looking forward to !!! Your recipes are a guarantee of 100% success !!!!!!!!!! IN BOOKMARKS UNIQUE WITH GREAT THANKS
Sonadora
echeva, Evgeniya, a good recipe is always a pleasure to share. I would be glad if it comes in handy.
Lerele
We used to sell such loaves, how delicious they were.
I will definitely do it !!!
Sonadora, this is an incredible beauty!
Cirre
Sonadora, Manya, I adored her, while I was carrying, half was always missing. I will deal a little with dacha-koschach affairs and I will definitely try to do
Tatyana1103
Sonadora, Manya, chic challah.
ang-kay
Are you all teasing with halami !? Beauty)
Rituslya
Mind-blowing challah!
I looked and remembered my childhood, when for some reason challahs were bought by my parents extremely rarely. Expensive, maybe?
ManechkaThank you for the deliciousness with such tender nostalgia.
I will cook. Of course.
I can weave a pigtail.
Thank you, Manechka!
eye
Sonadora, Manya, your recipes and your performance - the decoration of our forum - "Breadmaker" suns !!!
And you are a master virtuoso, an artist and, on top of that, a photographer!
Thank you very much not only for the recipes, but also for the mood they give !!!
Sonadora
Girls, Thank you so much. I'm not sure if the challah turns out exactly like the one that was sold in stores during the Soviet era. This one is slightly salty and rich, but no less tasty. I would be glad if you like it.

echeva
Sonadora, Manya, baked your challah, it is BEAUTIFUL .. It did not spin very correctly, so the photo is the next mandatory time)
Lerele
Sonadora, ho ho, I only did it because of the heat in my cousin. Therefore, it turned out crooked, but tasty, although not the same loaf from childhood.
Thanks for the recipe !!!!

Hala (Jeffrey Hamelman)
Sonadora
echeva, Evgeniya, I am very glad that I liked it.
Lerele, this is a bun! Apparently, it turned out luxurious.
Lerele
Sonadora, yeah, I put her in a cousin, went to do something and forgot a little. I come, and she got up like that, and even my weaves were somehow smeared, although they were woven according to the recipe.
Sonadora
Lerelemaybe she stood a little on the proofer? From this, the weaving could be smeared.

Quote: Lerele

tasty, although not the same loaf from childhood
Boris-vallejo has a recipe for GOST challah. The dough there is not rich, without eggs, and made of 1st grade flour.
Lerele
Sonadora, maybe it stopped, I say, forgot about her head hole
She was small at first, all the braids were clearly visible.
Tomorrow I am driving the sound of boiled condensed milk into a roar, so I want this loaf with condensed milk, I really can't.
Sonadora
Lerele, now I wanted a roll. I'll go and put some dough.
Lerele
Sonadora, here is not to want some kind of zucchini, so we still want a roll
Sonadora
It is not interesting to want zucchini. It is green and cold. Whether it's a bun: soft, aromatic! I’ll go and eat a hump until competitors return home from work.
Lerele
Sonadora, and I bought condensed milk
Only it seems like it's already a little bit to crack the rolls, but earlier it was impossible to buy in any way
Sonadora
Lerele, if the bun is too late to crack, you will have to eat condensed milk alone. You bought it for a reason.
Lerele
Sonadora, oh, no, I won't, because I already ate marshmallow, barberry and ice cream
It was me after the rusmag that came off
However, it will be too much. And the loaf did not turn black at all, tomorrow I will spread a thick layer of condensed milk for breakfast and with tea it

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