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CHALLAH
This splendid loaf makes wonderful eating straight from the
oven and spread with butter and honey. We love French toast
made with it. If any of this bread manages to last long enough
to become stale, it makes excellent bread crumbs.
2 cups milk
8 tablespoons (1 stick)sweet butter
1/3 cup granulated sugar
2 packages active dry yeast
4 eggs, at room temperature
2 teaspoons salt
6 cups unbleached, all-purpose flour
1/3 cup cornmeal
1 tablespoon cold water
poppy seeds
1. Bring milk, 6 tablespoons of the butter, and the sugar to a
boil together in a medium-size saucepan. Remove from heat,
pour into a large mixing bowl, and let cool to lukewarm (105°
to 115°F.).
2. Stir yeast into the milk mixture and let stand for 10
minutes.
3. Beat 3 of the eggs well in a small bowl, and stir them and
the salt into the milk-and-yeast mixture.
4. Stir in 5 cups of the flour, 1 cup at a time, until you
achieve a sticky dough. Flour a work surface lightly and turn
the dough out onto it. Wash and dry the bowl.
5. Sprinkle additional flour over the dough and begin
kneading, adding more flour as necessary, until you have a
smooth elastic dough.
6. Smear the reserved 2 tablespoons butter around the inside
of the bowl and add the ball of dough into the bowl, turning to
coat it lightly with butter. Cover bowl with a towel and set aside
to let dough rise until tripled in bulk, 1% to 2 hours.
7. Turn dough out onto a lightly floured work surface and
cut into halves. Cut each half into 3 pieces. Roll the pieces out
into long "snakes" about 18 inches long. Braid three of the
snakes together into a loaf and tuck the ends under. Repeat with
remaining snakes.
8. Sprinkle a large baking sheet with the cornmeal, and
transfer die loaves to the sheet. Leave room between the loaves
for them to rise. Cover loaves with the towel and let rise until
nearly doubled, about 1 hour.
9. Preheat oven to 350°F.
10. Beat the remaining egg and 1 tablespoon cold water
together well in a small bowl. Brush this egg wash evenly over
the loaves. Sprinkle immediately with poppy seeds to taste.
11. Set baking sheet on the middle rack of die oven. Bake for
30 to 35 minutes, or until loaves are golden brown and sound
hollow when their bottoms are thumped. Cool completely on
racks before wrapping.
2 large loaves
