Lyulek
Thanks, but there is still a lot of work to be done on the design.
The main thing is that I liked the process itself.
We will bring it to the "mind".
Zest
Lyulek

ahhh what a miracle
I stubbornly fight with myself ... but you will bring me ... to a loaf
And the dough is amazing.
Maybe it really makes sense to take all this into a separate topic, otherwise it will get lost later in this
Lyulek
Okay, I'll put it in a separate Temko.
But what is the name?
In the original there is a dough for challah, and a photo of a loaf?
Zest
Lyulek

"Khalisty" loaf.
By this name, I definitely will not lose it
Lyulek
Panevg1943
Lyulyok, and I propose to name the topic "Onhalloaf ", that is, a loaf based on challah.
Summer resident
Lulek! Well, you're cool! I am proud to meet you
Hairpin
Girls, or maybe we'll leave the loaf here, and Lyulek will create a theme Hala from Cradle?
Lyulek
Quote: Panevg1943

Lyulyok, and I propose to name the topic "Onhalloaf ", that is, a loaf based on challah.
Quote: Hairpin

Girls, or maybe we'll leave the loaf here, and Lyulek will create a theme Hala from Cradle?
It's too late, my dear! Late!
The theme called "Halisty Loaf" has already been successfully created:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12697.0

What's done is done
And your ideas are just unique !!! Thank you girls!
Luysia
Here is such a loaf I met at the City Day celebration:

Loaf. Recipes, history, rituals
Hairpin
Louise, have you tried jewelry on the tooth? They're somehow inedible ...
Cake
The ears are made very effectively! And baked somehow voluminously. On skewers or something ... Then they were stuck in a loaf ...
Luysia
I think that the spikelets are pieces of dough (not rich, without sugar) stuck on thin sticks and then cut with small scissors in a circle. But how they were baked or together with a loaf or not?

I only managed to take a photo, if I was myself, then I would definitely stick to the sellers, especially since there were lovely young boys ...

Hairpin, in order to try decorating a loaf, you would need to buy, but where do we need so much? But I think they are as edible as plain unleavened dough.
Cake
Luysia, Did you buy a loaf from the background or were you greedy too?
Suslya
At the wedding, my brother had a similar loaf, with the same spikelets, they really are on sticks, but we could not eat them, so dry that teeth can be broken. We put them in a vase and they stood for a long time ... until some beetles spoiled
Luysia
Quote: Tortyzhka

Luysia, Did you buy a loaf from the background or were you greedy too?

I bought, but not a loaf, but two, but not this. But which one:

Loaf. Recipes, history, rituals

and "Dzherelo" ("Spring") with flax grains and dried fruits.

Loaf. Recipes, history, rituals

These breads are made on rye sourdough, without yeast at all. Delicious! I have not bought bread in the store for over a year, but I cannot resist it.
Lyulek
I tried these breads when I was in Mirgorod last year.
Delicious, especially with spicy pepper
Hairpin
When I sculpted my loaves, I tried some kind of decorative dough, so the ears turned out so strong there that no beetles would be scary. They didn't even need to be put anywhere. Just dry. And for life they would not lose their shape ...

I ought to start working on the loaves again, otherwise I have already begun to forget them ...
Suslya
Duc ears stood in a vase for about 5 years, probably ... and then we look, and they gnawed into a small hole, like some bark beetles, well, we decided, beetles ...
Trinity
I read the topic with great interest. And, of course, I wanted to try it myself. With the oven, I'm "on you", but I actively use the bread maker. The result is such a festive loaf for grandmother's birthday.

Loaf. Recipes, history, rituals
fugaska
oh, and I just need to make such a rose! it is possible for those who are in the tank - how to make such beauty? I know the magic word - PLEASE!
Trinity
Somewhere at the beginning of the topic there was a scan with instructions. In a nutshell: take a glass (mine was 4cm in diameter). Roll out the dough into a thin layer. Cut out 9 circles with a glass, lay out an overlapping ladder. Then we twist the whole structure into a roll, crush it firmly on one side and straighten the petals. I made ordinary bread in a bread maker, added a little flour to the dough for decoration. Well, in the trial version, the rose fell on my side, so the second time I made a dough ring under it for stability. The length of the loaf is 22cm, so you can estimate the size of the flower after baking. She sculpted all the decorations on a beaten egg 10 minutes before baking. I fiddled with unaccustomedness for quite a long time, the dough dried out - after the "assembly" I had to pour some water.
tatulja12
This is beautiful, it turns out that you can bake a loaf.
fugaska
oh, and I'm all in a disorder of feelings !!! I baked a loaf ... in a bread maker ... I twisted a flagellum around the perimeter ... I wound three roses, two leaves ... I smeared it with an egg - the beauty was indescribable, it's a pity that I didn't take a picture! but when I opened the stove ... all my decoration almost got out of the stove, so it was ripped apart !!! does not smell of beauty !!! right now I'm going to take pictures of my "work of art" ...
fugaska
Loaf. Recipes, history, rituals

Loaf. Recipes, history, rituals

well there she is, my beauty is indescribable
the flagellum can be seen around the perimeter, though for some reason in the middle somewhere, and not on top of the rose, there were already three pieces! were on top, but were fallen on their side! and 2 more leaves, but they slipped too!
and the top view is generally awesome!
tell me how to achieve a smooth and beautiful loaf?
Trinity
Stunned! And when did you make the decorations? Before proofing? For me, too, everything collapsed and moved out when I decorated early. This time I waited until everything was fine, then I glued the tweezers and immediately turned on the baking.
Trinity
And one more thing ... My handles were crooked and straight pigtails with strings. So I rolled out the dough on the table and left it to dry a little. Then I simply cut them with a knife into the same "flagella". They turned out to be absolutely the same, not sticky and it was convenient to weave. The flagella of course of a square section turned out to be, but after assembling the loaf from the sprayer, I puffed with warm water and during baking everything straightened out and took a rounded shape.
fugaska, it seems to me that you just hurried with the decoration of the loaf. Try to attach everything at the last moment before baking - then the loaf itself will rise, and the decorations will not have time to spread out.
Hairpin
Trinity!
Let me congratulate you on this result and present you with the order with solemn music!

Fugasca, you are also great, catch the medal !!!
fugaska
wow, I also have a medal from the Hairpin? uraaaaaaaaaaa !!!!!!!
and I did not leave the decor for proofing, only the time for greasing with an egg. maybe it was necessary to immediately turn on the baking and grease it during baking ...
I also suffered with the flagellum, but I still got it. I laid it out first and then crushed the roof a little, tried to make it "hollow" and I determined spikelets with cuts - I myself often conjure with scissors over the roof, I have artistic hedgehogs
maybe the roses are not rolled out thinly? everything was so beautiful for 15 minutes and then it floated up and to the sides! ))))
but I nevertheless decided to "finish off" him, today the sports excitement already penetrates me !!! )))
Summer resident
For a wedding loaf, I made roses in the above-described way, only a roll twisted from circles, cut in half, I got two very stable roses
Trinity
Oh, mothers ... the Order from the Hairpin itself! I'm in a swoon
fugaska, maybe it became so good for them from the egg? Was the dough the same or added flour? And what kind of dough - loaf? It became interesting to me too. I want to try to make it according to your recipe and see how it behaves.
fugaska
I made the usual dough, on milk and whey - it was a test lean loaf, but I added more flour to the decorations, from the heart - the bun was tight and dryish, maybe the baking would not have ripped open
Trinity
Hmm ... Was there a proofing in the heated stove? I put the stove in the switched off stove - maybe because of the temperature such a difference? And one moment. I formed a loaf before proofing. Well, this is strongly said of course ... I just rolled it out and rolled it into a roll, cutting it to the size of a bucket. I made decorations from scraps. The loaf turned out to be even and fit very evenly - without a "hump" in the center.
fugaska
I had a warm stove, but I kneaded the dough in it to decorate it - not hot, of course, but not cold either ... and I also formed the flattest roof for the roses when I laid the flagellum around the perimeter ...
in general, now I will try to play with the baking, and minimize the time of the last proofing. I will not Give Up!!!
Trinity
Quote: Summer resident

For a wedding loaf, I made roses in the above described way, only a roll twisted from circles, cut in half, I got two very stable roses
I tried, as in the instructions, to do two ... the curvature of the arms does not allow. This probably needs talent. Fugasca has absolutely delicious leaves. And when you look at the photo of loaves from this topic, tears are simply welling up ... either from delight, or from envy
Zhivchik
fugaska, how did you make a leaf? Something pressed him down to form grooves? The blunt side of the knife?
I make Rozochka in the same way as Tanya the Dachnitsa. She won't jump out then.
fugaska
I also have roses from circles twisted into a tube and cut in half. I then straightened the petals a little more. they do not fall apart, they hold well, but for some reason they fell to the sides from their place
and the leaves are generally simpler than a steamed turnip! I cut out the shape "by eye" with a knife, made cuts with the sharp side of the knife, slightly trimmed the sides with my fingers (so that there were no cut rags) - that's all the wisdom! the leaves were the last decoration, that's why they probably turned out the most beautiful of all
Trinity
Quote: fugaska

I had a warm stove, but I kneaded the dough in it for decoration
That is, the dough for the decorations was made separately? Maybe the dog is buried here? I had it out of scraps, and I added flour when I rolled it out.
Fugasca, I look forward to your next loaf!
Zest
save-help! Craftsmanship loafers! I'm coming here the other day ... and there are a lot of questions, because there is no time for rehearsals, but everything should work out the first time
Zest
Taak, I tell you in order. My subordinate's daughter has a wedding this Friday, of course, you can't do without me, it's also invited.

The age-old question is a gift ... Money - come on, a sculpture of some kind - no one needs, expensive bed linen - they will take it for a not very modest gift.

In general, I have already decided on the gift, but I decided to it so that if I bring my loaf along with the gift, it will already be unforgettable

Help, who can, we ourselves are not local
Hairpin
I'll save you now !!!
1. You make your favorite butter dough in a split form;
2. You figure out the dough, a bit tight ... well, the average between noodles and baked goods, with roses / spikelets sprinkled on top.
3. Well, on top - yolk.

You’ll have time to practice before Friday. Well, the mustache muffin will not be lost anyway !!

Well this is an express option.
Lyulёk
Zest, I can only help with a link to the Khaly loaf (by the way, named with your light hand):

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12697.0

The hairpin noticed everything correctly: you make the dough thicker. For decoration, you mix flour.
Zest
I thought, I thought, I’m unlikely to fail
And if it happens suddenly, then she studied poorly.
lisenok
Today I also tried the recipe at the link Lily Loaf. Recipes, history, rituals

Husky
Girls, now it's my turn to try a loaf of bread. I read for several days and set myself up. There were some questions. Help me please!
I'm not a baker.I really liked the look and cut of the recipe "Halisty loaf" But the trouble is I do not have all the ingredients - gluten and cardamom.
And I do not understand the measurement of the cup. How much will it be in grams? And one more question. From this amount of products, at least approximately, what is the weight of the loaf?
Lyulёk
Lyudochka!

I will try to answer your questions, because I baked a hay loaf more than once

You can safely do without gluten (gluten) and cardamom. Just put in vanillin and everything will be fine

I added gluten so that the loaf kept its shape well, but if you bake on a Makfa, then you don't need gluten either. You just need a lot of flour.

The loaf is obtained with a weight of about 1 kg.

In a cup - 150g of premium flour.

I always did it by eye, that's why it is measured in cups (glasses).
Husky
Lyulёk, Thank you! Everything then matured exactly for him. And this weight suits me very much. Then I'll go read again about the temperature regime and .... wow, good luck, to comprehend this new science for me. Eh, and what can you do for the kids !!
Lyulёk
Good luck and light hand!
Husky
Thank you!
Admin
Quote: Lyulёk

Lyudochka!

I added gluten so that the loaf kept its shape well, but if you bake on a Makfa, then you don't need gluten either. You just need a lot of flour.

Lyuda, in order for the dough to keep its shape when baking on the hearth, add a small pinch (with two fingers) of ascorbic acid (ascorbic acid) to the dough during kneading, about 400-500 grams of flour. This will help keep the dough in shape.

Cardamom can be safely bought in bags at the store, or from Uzbeks in the market, who sell spices in bags. Buy cardamom in whole buds (cups), then break them yourself and take out the seeds.

Good luck!

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers