Belarusian challah with potato broth in the oven

[Advice to all bakers! You will not regret adding potato broth to any bread, even when baking in a bread maker!]

Belarusian challah with potato broth in the oven

Category: Yeast bread

Kitchen: Belarusian

Ingredients
Wheat flour	650 gram
Vegetable oil (olive)	60 ml.
Salt	8 grams
Sugar	25 grams
Eggs	2 pcs. / 130 grams
Potato broth (including 2 eggs)	300 ml.
Yeast saf moment	1.7 tsp

Cooking method

• At the beginning of my topic about potato bread, I recommended that you do not pour out the remaining liquid from cooking potatoes, but pour it without straining it into the layer. container and put in the refrigerator or freezer for storage. This liquid is useful for adding to any bread instead of water, as well as curd whey.
• Which I did, and now this potato broth is useful to me. I took out a jar of broth from the freezer, thawed it in the microwave to a warm state and used it to knead the dough.
• Next, we put all the products in the bucket of the bread machine, turn on the "Dough" mode.
• Divide the finished dough into two parts and form a braided challah from them, which we put in a proofing dish. From the second piece we form three bagels and also put them in a shape close to each other.
• Pay attention to the photo, the dough pieces were laid in molds to a height of 1/3 of the height, the rest rose during the proofing.
• Proofing was done in the oven at 30 * C, the dough rose to the level with the top of the mold, after which I put the bread on baking at a temperature of 180 * C.
• Here's a look at the ready-made bread and appreciate the strength of potatoes, even in a decoction.
• 
• 
• 
• Even so, you can see how well the bread rose, and how good the dough turned out.
• 

Note

The bread is very tasty, I recommend it.

Advice to all bakers! You will not regret adding potato broth to any bread, even when baking in a bread maker!

Bon Appetit

Similar recipes

Challah Jewish (oven) (notglass)

Challah wheat on egg whites and glucose (oven) (Admin)

Challah festive on Rosh Hashanah (ShuMakher)

Admin is a cool bread, I stole the recipe. Now I also try to always add potatoes or broth to bread. Yesterday I was baking rye, there was only one boiled potato in a uniform, so I rubbed it and added it to the bread, and it seems to me that even the crumb structure became better, and when my daughter-in-law saw that I was putting potatoes in the dough, we said that we would eat potato bread like in a war. Admin sorry for digressing from the topic.

"Belarusian challah"

I have already made Belarusian challah from Admin several times - always an excellent result.
But yesterday I once again fall asleep in a bucket of food, and ... I was distracted for a minute. My daughter (seven years old) is always watching me with interest and willingly helps. She really likes it when I start experimenting with all sorts of additives and spices.
I returned to the bread maker, finished the interrupted, put the bucket in the HP, started the process ... and then my joy confesses:
- Mum! I'm like you! I decided to experiment! I added cheese to your bread, well, the one that you bought today!
And I bought a "funny cow", processed cheese with bacon. Do you know? Such triangular little curds in a round box.
In principle, I understand that nothing terrible should happen, I followed the kolobok - I didn't have to add anything.

BUT!! The result surprised me a little. It is clear that the taste of the cheese was not felt at all, but the bread itself turned out to be really higher than always. The potato broth is not new, from frozen ones (thanks to Admin for the advice!), That is, I have already used one, the flour and yeast are also not freshly bought.
Could the processed cheese really affect the height of the bread?

Repeatedly made "Belarusian challah" according to Admin recipe (post 55). Wonderful dough and it turns out great (ugh, ugh, ugh) with me, armless. It even gives me some pleasure, so it is easy to throw three soft balls into the mold. But something in my technology is flawed. I grease the crust with water, sprinkle with sesame seeds (I respect this product). Everything bakes beautifully. View - what you need! Only the powder doesn't stick to my baked goods. I would, if possible, in more detail about this technological stage.
To be honest, I'm going to try to bake garlic donuts for borscht based on this recipe. Make not three balls, but, for example, 12 balls (from the same quantity of dough and in the same form). Challah breaks very easily in the places where the balls touch - that's the idea of ​​the donuts. But the main thing in them is garlic grease. How to make it so that particles of garlic stick to it and the crust shines?

Only the powder doesn't stick to my baked goods. I would, if possible, in more detail about this technological stage.

Can I help you while Admin is gone.
I already wrote about this somewhere, I will repeat it again.
In order for the powder to stick to the baking, it must be greased with an egg again (yolk, protein, milk, etc.).
That is, technologically it looks like this: grease a suitable product with an egg, sprinkle with powder, again grease it with an egg on top. Then the powder is glued "tightly" to your product. Good luck!

And today I also baked "Belarusian challah" according to the recipe from Admin. I just decided to bake it in the shape of a loaf. It turned out, of course, an ugly loaf, especially since I tried to bake it in a mold.


But the dough, as they say, you can't drink "! If you discard these spikelets, etc., the loaf is a noble one. It is made easily, the dough is wonderful. And delicious to madness.

[Gingerbread]

Gingerbread, please tell me, in what form did you bake? So interesting, your loaf is rosy from all sides, the color is very beautiful. The impression that he himself rose up with such a hat.

[Gingerbread]

Gingerbread, please tell me, in what form did you bake? So interesting, your loaf is rosy from all sides, the color is very beautiful. The impression that he himself went up with such a hat.

My form is in the form of a cupcake (metal). In the photo it is among other utensils (you will see).


I greased it and put the dough there. 10 - 15 minutes before the end of the baking process, I pulled it out and put the bread on a baking sheet, top up. This was already a twice increased volume, much beyond the limits of the form itself. Smeared with protein. I tried to attach some details. Then I put it in the oven again for 15 minutes.

Baked Belarusian challah for the first time.

To 300 ml of potato broth added 20 ml. warm water. I think it was possible to add another 20. (Compared with Admin's photos).

The dough was kneading very hard, so at some point I replaced the spatula with a rye (fork-shaped) one, and then I took out the dough and kneaded it with my hands (for the last 5 minutes, while the kneading was in the HP).

The dough came out tight, but plastic enough.

Here is today's result.



Admin, I have a question: 300 ml. broth + 2 eggs or 300 ml. broth (along with 2 eggs)? I did the second.

Challah bars turned out to be pretty

Well, there was no need to make the dough so cool - it was enough to bring a soft dough to a standard kolobok.
After all, I give my recipe, based on my kneading and baking conditions, this is not an indicator for you, if the dough turns out to be cool, add a little more water

Good luck!

Thank you, Admin.
From now on I will look at the bun. It will be a little tight, I will add some water. But still answer my question (which is after the photo). How are you doing?

[Misha]

Gave me a crown Misha !

AdminThank you very much for the dough for "Belarusian Challah" !!! Fairy tale, not dough !!!
Admin, my husband made me personally from him A BIG THANK YOU for the amazing bread !!! He said that this is my best work!
We ate bread, ate and could not stop.Mom dear, how is it
tasty!!!!!!
IMHO: if you add a bag of vanilla sugar to the dough and make buns out of it, you get those dear, stagnant buns of 9 kopecks.

And I got out again to sing an ode to the recipe "Belarusian challah" and its author Admin.
Never did yen have good pies. And so I decided to try this particular recipe as pies. I made pies with three different fillings: with rice, onions and eggs; with mushrooms and beans. In total, from this mass of dough, I get 24 pies. I made so much filling that I ran the dough 3 times already and tomorrow I will have to sculpt it for 2 times. :) At the same time, I tried different forms. This dough, as I understand it, is designed for baking in a certain shape. It fits, no words !!!! Here, for example, is the first hemispherical shape. These are sticky pies.

And I got it out of the oven. The form is metal. I smeared it with margarine and nothing stuck! But the cupcakes in it all burn and stick. They are baked in 12 - 15 minutes.


And here are the pies in a different form:


Well, and in your favorite "dahlias":

In general, gentlemen! Lovely pies from this recipe are obtained. Try it and you will enjoy not only the food, but also the very process of working with this dough.

[Admin]

Here is my "crocodile" ...

The challah turned out to be very tasty. The pulp is very soft (potatoes do their job), tender, fibrous. The smell was awesome. There was an impression that they were baking buns. Yes, yes ... exactly, buns!

I had to add 8 spoons of liquid, - the dough was very dense, the HP was difficult to mix (with a creak and crack) and the bun did not work out in any way ... Then everything became normal. I decided not to bother with two loaves of bread, - I zababahala one, but which one ... I thought my stove would burst from such a size.

Admin, thanks for the wonderful recipe.

And thank you for using my recipes and advice.

Only one wish in pursuit - do not make the braid too steep so that the bread does not curl, the dough simply has nowhere to rise, it curls, and - the challah will be even softer and more airy

Good luck!

good day
Thank you so much for the wonderful recipes and delicious bread.
Today I baked Belarusian challah in the oven, in the oven I'm still afraid
Very tasty bread turned out.

My first braids :) are very soft and tasty ... the only thing is that my oven fries downstairs and covered it with a towel during proofing .. and it stuck slightly.

And here are my braids!


It turned out amazing! The dough rose high and it was easy and pleasant to work with. We love baking with poppy seeds, so I sprinkled both braids with them. Admin, thank you so much for the recipe, according to your recipes, baking is always obtained the first time and the result is always excellent !!!

[Admin]

Admin,
Tatyana, yesterday I baked challah from a half portion (there was not enough broth)! It came out so crunchy and they say it is very tasty - I have not tried it)) On the crumb - very fluffy! Thanks a lot!!!! Weaved it from 5 parts, my son helped - I got confused without him) My mistake was that I defended it and baked it in a soft form - the middle instead of the top went sideways - parabolic came out And why are these silicone molds needed only

[Antonovka]

Girls, it's so nice to SEE and HEAR about your baking options, including curved and soft shapes!

Antonovka, but what difference does it make how the challah is bent - it still turned out deliciously! And the dough is gorgeous!

Bake to your health!

Good afternoon, I liked your challah result very much and now I decided to bake it, because no matter how much I bake bread, I just can't find a simple and tasty recipe. But I can't understand, right after kneading you formed the bread and after the first approach directly into the oven, is there no need for preliminary proofing? Thank you

[first proofing]

Wheat dough needs two proofers.The "Dough" mode in the x / oven provides for kneading the dough, then proofing, then the x / oven is turned off.
That's what it is first proofing test. Now I put the dough on the table, knead and shape the braid, put it in the mold, and leave it on second proofing, after which the bread is used for baking.

The PAUSE between the preliminary and main kneading should not be attributed to the proofing of the dough, during this period of time the flour combines with the liquid, the flour swells and prepares for the main kneading.

Thanks for the answer. I baked a challah yesterday, I'm very happy, everything is simple and tasty, the aroma came out divine, and it rose like it was just a miracle, at first I thought that I had put too little dough in the molds, since there was one more small ball left, but when the dough rose in the oven, then the hat was what you needed. I am very pleased, my only dough took a little more liquid, added a decoction, maybe this flour. But still, I was very pleased with the result, I doubted a little that there were a lot of eggs, but I was wrong. This will be my favorite bread. Thank you

[Leonila]

Leonila, glad for you, your bread!

Never rely on the amount and balance of flour / liquid from the author of the recipe! They will always be different, since a lot depends on the products and baking conditions. Your dough will always be different, individual - this is how you approach it as your own, individual!
And especially, when you add potatoes and cottage cheese to the dough, there will always be pitfalls with the flour / liquid balance.

Good luck, bake to your health!

Admin, an interesting braid recipe. I also want to bake challah according to your recipe, but initially I will be interested in the airy dough itself, like a real challah, or is it more rich? It's just that I recently baked challah according to a different recipe and it turned out not to be similar to the original, although it was very tasty.

Normal dough, there is practically no muffin here, vegetable oil - and the dough is airy due to the potato broth.

To get the bread that you like, you need to select the components of the bread yourself and to your taste, using the method of trial and experiment - then you will get the bread that you like the most.

Thanks for the answer, that's what I do - I search, I try
Now it's your turn
So wait, I'll report back soon

From the comment I see that it is very tasty - I hope I will like it too

Zhdemsssss

And my name is Admin-Tatiana, I'm female, lady

Zhdemsssss

And my name is Admin-Tatiana, I'm female, lady

sorry, did not read it, Tatiana

[Admin]

Admin, thanks a lot for the recipe!
I did it! Delicious bread!

[Admin]

Admin, and here is my challah. I wanted something. .. Did half the portion. I just mixed the dough with a spatula in a cup, put it in the refrigerator for proofing for 6 hours, then let it stand for 2 hours in the microwave, everything was waiting for a 2-fold increase - I wanted more air.
.
Now I will wait for cooling and see the cut.

[Nastya]

Nastya, beautiful challah, ruddy! I love red-brown bread
Share your impression of the crumb, it's interesting to know

I baked your bread, it exceeded all my expectations. The bread crumbles a little, for 4 days it remained soft. I baked pies with liver from half of the dough, too. Thanks a lot for the recipe.

[Olya]

Olya, FOR HEALTH! The dough is tender at the bread, delicious!

Thanks for the recipe!
Maybe not so beautiful, but delicious.
🔗

[Sveta]

Sveta, to your health!
Albeit ugly, but home-like and delicious!

Tell me, should the potato broth be unsalted?

Any! If it is already salted, then add less salt to the dough.
The same is with boiled potatoes and mashed potatoes.

Any! If it is already salted, then add less salt to the dough.
The same is with boiled potatoes and mashed potatoes.

Thank you!