Challah for toast
Votes: 2
Time: 3 hours.
Complexity: easily
Quantity: 1 loaf
Complexity: easily
Quantity: 1 loaf
Challah for toast - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tsp active dry yeast
- 1/3 cup sugar
- 1 cup warm water (about 43°C)
- 6 tablespoons melted butter
- 3 eggs
- 3.5 - 4.5 cups wheat flour
- 1 tbsp. salt
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Cooking the dish according to the recipe:
- Place the yeast, sugar, and warm water in a bowl. Stir and let sit for about 10 minutes, until the mixture becomes creamy and foamy. Add the melted butter and eggs and mix well. Combine the flour and salt. Add the yeast mixture, 1-2 cups at a time, until a soft dough forms. Place the dough on a well-floured board and knead until smooth and elastic, about 5 minutes.
- Place the dough in a large, greased pan, then turn it over to coat with oil. Cover with plastic wrap or a towel and let it rise in a warm place for an hour, until the dough has doubled in size.
Preheat oven to 190°C. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Bake. challah Bake for about an hour, until the bread is golden brown and sounds hollow when tapped. Let cool before slicing.
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