![]() ![]() ![]() ![]() The other piece, cut into 4 pieces and roll them out flat -then roll them up and stretch them out -pinch the 4 prices together and braid (it’s an under/over kind of method and there’s loads of tutorials online) -with the other piece of dough, you can either do the same or roll it out and turn it into itself to form one large challah -spray cling film with oil spray and let proof at room temp for another 1.5 hours -pre heat your oven to 180c -mix apricot jam and some water together and brush over the challah - this gives the shine and some sweetness. Cover and leave to double in size for 1.5-2 hours -cut the dough in half and save one half. You can use a dough hook or stand mixer here too -oil a large bowl and put the dough in there. I recommend giving this one a try! To make, you need: 295g room temperature water 10g dry yeast 65g granulated sugar 1/2cup neutral oil 5cups bread flour 1tbsp salt 1tbsp apricot Jam Hot water Sesame seeds -in a large bowl, combine 1 1/4 cups (295g) room temperature water, 1tbsp (10g) dry active yeast (aka instant yeast) and 1/3 cup (65g) granulated sugar and whisk -leave to stand for a few minutes -add 1/2 cup (73g) neutral oil (I used vegetable) and whisk -add 5 cups (625g) of bread flour - bread flour really helped me in this bake so I’d recommend it - and mix 1tbsp of salt -combine the dough until it’s shaggy and cover with cling film and let it sit for 10 mins -pour out the dough and knead for 10 mins or until it’s elastic. It’s usually a very egg heavy bread and this vegan version also known as a water challah is seriously impressive. It’s a soft, almost brioche like braided loaf traditionally eaten by Jews for Shabbat dinner on a Friday night. ✡️ vegan challah ✡️ for me challah is the best bread in the world. ![]()
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