Esta es una exhibición prevé de cómo se va ver la receta de 'German Challah' imprimido.

Receta German Challah
by Doris Samson

German Challah

This challah differs from usual one as it is not sweet and does not have egg in the dough.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Sudáfrica South african
Tiempo para Cocinar: Raciónes: 1

Ingredientes

  • 6 teaspoons salt
  • 2 tablespoons sugar
  • 3 tablespoons oil
  • 2 packets Instant Yeast
  • 5 cups lukewarm water
  • Approximately 2.5kg cake flour

Direcciones

  1. In a large mixing bowl place all the ingredients except the flour, slowly add the flour till the dough has a firm consistency, it must not be sticky.
  2. Let the dough rise in a lightly oiled bowl and cover with a cloth for 2 hours.
  3. When the dough has risen take Challah (break off a small piece, make the Brachah and wrap in a piece of paper and throw away or burn)
  4. Divide the dough into 6. Divide each portion again into 3 and plait. Brush with the yellow of an egg mixed with a bit of water. Sprinkle poppy seeds or sesame seeds on top and bake in a 200º oven for about 35 to 40 minutes. The challah is baked when you tap it with a knife and it sounds hollow.