Hala by Peter Reinhart in the oven

Category: Yeast bread
Hala by Peter Reinhart in the oven


Wheat flour *) 500 g
Sugar **) 28 g
Salt 7 g
Vegetable oil 28 g
Egg 2 pcs
Egg yolk 2 pcs
Dry yeast 4 g
Water ***) 200 - 250 g
Protein for lubrication 2 pcs
Poppy seeds or sesame seeds for sprinkling 50 g

Cooking method

  • 1... Combine flour *), sugar **), salt and yeast in a bowl. In a separate bowl, combine water (200 ml), eggs, yolks and butter and add to flour, stirring with a spoon (or at low speed in a mixer) until all ingredients are combined and stick together into a ball. Add water by spoon if necessary ***).
  • 2... Dust a work surface with flour and knead by hand for 10 minutes
  • (6 minutes with a hook in a mixer at medium speed), adding additional flour if necessary, until a soft, pliable, but not sticky dough forms.
  • 3... Grease a large bowl with vegetable oil, form a ball, roll it over the bowl so that it is completely covered with butter, tighten the bowl with plastic wrap and let the dough rise for 1 hour.
  • 4... Remove the dough from the bowl, mash (2 minutes), form into a ball, put back in the bowl and leave to rise for 1 hour.
  • The dough should grow at least one and a half times.
  • By rolling it means squeezing out excess gases.
  • 5... Remove the dough from the bowl, divide into three (or more, depending on the way of weaving). Shape the dough pieces into balls and let sit for 10 minutes.
  • 6... Roll the balls into strands of equal length, thicker in the middle, thinner at the ends, and braid. If the dough is too elastic and shrinks, let it rest for 10-15 minutes under the plastic wrap. Place the braid on the parchment on a baking sheet, brush with beaten egg whites, brush with vegetable oil, cover with foil and leave to rise for 60-75 minutes or until the dough rises by half.
  • 7... Preheat the oven to 175 ° C, once again grease the braid with protein, sprinkle with poppy seeds or sesame seeds.
  • 8. Bake for 20 minutes, unfold the baking sheet and bake for another 20-30 minutes.
  • Cool the finished product on a wire rack.

Cooking program:

In the oven


*) I took 250 grams of premium flour and 250 grams of first grade flour for the dough. Otherwise, the dough is too tight, elastic.

**) You can add more sugar - the taste is much tastier this way.

***) Rhinehart talks about 200-250 ml. water.
I would advise you to start with 180 and be prepared for the fact that this will be a lot.
By kneading means squeezing out excess gases, I prefer to fold the dough.

And what are "extra" gases and what will happen if you do not squeeze them out?
AXIOMA, such a seductive cut. Gotta try the recipe
On the cut - just fine! We will try.
Quote: irza

AXIOMA, such a seductive cut. Gotta try the recipe

Quote: Alena69

On the cut - just fine! We will try.

irza, Alena69, I will present another cut for you!

Hala by Peter Reinhart in the oven

Successful recipe!
Hello everyone.
Can I attach my cutter next to
Hala by Peter Reinhart in the oven
In my opinion, all the difficulties in weaving
Hala by Peter Reinhart in the oven
The first trailed with undisguised excitement, and with the next it was already easier.
I admire the result!
Challah taste for breakfast adds to everyone's mood, you can feel the holiday.
Hala by Peter Reinhart in the oven
Wonderful and amazing challah. Thank you very much. Photo has not yet learned to insert. Excuse the SCYTHE PLEA from the six harnesses.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers