Table of contents:
- Ingredients for braided poppy seeds from yeast dough
- Method of making challah with poppy seeds from yeast dough
Video: Challah, Or Wicker With Poppy Seeds From Yeast Dough. Step-by-step Recipe With Photo
Challah with poppy seeds from yeast dough - loaf with poppy seeds or braided wicker. This is a traditional Jewish white bread baked from yeast dough for the holidays and on Shabbat. In this recipe, we prepare the dough in a safe way. We use dry fast-acting yeast, they do not require additional activation, so the cooking time is slightly reduced. From the specified amount of products, approximately 900 g of dough will be obtained. For one challah with poppy seeds, this is a bit too much, I advise you to divide the dough into two, or even four parts.
- Cooking time: 3 hours 30 minutes
- Servings: 8
Ingredients for braided poppy seeds from yeast dough
- 500 g wheat flour;
- 2 teaspoons dry fast-acting yeast
- 1.5 teaspoons of salt;
- 1 tablespoon granulated sugar;
- 40 g butter;
- 3 eggs;
- 220 ml milk
- vegetable oil.
Method of making challah with poppy seeds from yeast dough
Sift wheat flour for challah into a bowl - loosen, saturate with air.
Add fast-acting dry yeast to the flour, mix with a spatula so that the yeast is evenly mixed with the flour.
Break two chicken eggs into a separate bowl, add salt and granulated sugar. Mix the ingredients with a whisk until smooth. You will need another egg to grease the loaf before baking.
Pour milk. It is not necessary to heat the milk, since we will add melted butter next.
Melt the butter, cool slightly, pour into a bowl with liquid ingredients.
We mix the liquid ingredients with the dry ones, put the dough on a worktable, sprinkled with flour, knead for 10 minutes or a little more, until the dough stops sticking to the table and hands. The dough is soft, but no additional flour is needed.
Lubricate the bowl with vegetable oil. Put the dough in a bowl, cover with cling film, a towel or a cap, leave for 1 hour at room temperature. After an hour, put the dough on a floured table, knead and put it back in the same bowl for an hour.
Divide the dough in half, then cut each half into three.
Roll up three thick sausages on a floured board about 30 centimeters long.
We braid a braid of three sausages, turn the ends down. I advise weaving on a baking sheet, as the dough is soft and difficult to transfer.
Cover the baking sheet with a towel and leave the challah warm for 20-25 minutes. Meanwhile, we heat the oven to 200 degrees Celsius. Break the remaining egg into a bowl, mix with a fork. Gently grease the spaced challah with a beaten egg, I advise you to use a silicone brush or flute.
Before putting it in the oven, sprinkle the challah with poppy seeds and send it to the hot oven for about 30 minutes. The exact baking time depends on the individual characteristics of the oven.
We take out the finished challah with poppy seeds from the yeast dough from the oven, cover with a linen towel.
By the way, this recipe is low in sugar, if you need to bake a sweet version, add 2 more tablespoons of granulated sugar (without a slide).