{"id":1929,"date":"2009-11-15T09:50:29","date_gmt":"2009-11-15T08:50:29","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2009\/11\/challah-laktosefrei\/"},"modified":"2017-04-21T21:32:01","modified_gmt":"2017-04-21T19:32:01","slug":"challah-laktosefrei","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2009\/11\/challah-laktosefrei\/","title":{"rendered":"Challah (lactose free)"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"margin-left: 0px; margin-right: 0px; border-width: 0px;\" title=\"challah laktosefrei (2)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2009\/11\/challahlaktosefrei2.jpg\" alt=\"challah laktosefrei (2)\" width=\"304\" height=\"205\" align=\"left\" border=\"0\" \/>Wenn I bake a sweet Zopf for breakfast on sunday, I use normally milk in the dough. But these weekend I needed a dairy free bread, so I had to modify my recipe. I use these <a href=\"https:\/\/www.hefe-und-mehr.de\/2009\/05\/challah\/\" target=\"_blank\" rel=\"noopener noreferrer\">Challah<\/a> recipe and replace milk and butter with water and oil and increase the amount of egg while I degrease the sugar amount.<\/p>\n<p>The dough was soft but very easy to work with, so <a href=\"http:\/\/www.youtube.com\/watch?v=22p3wIHLupc&amp;hl=de\" target=\"_blank\" rel=\"noopener noreferrer\">making a six stranded braid<\/a> was easy. Braiding a six strand gets easier every time I do it. I still have to murmur the direction to me (second one left to the far right, left to the middle \u2026) but I am getting faster.<!--more--><\/p>\n<p>The resulting bread has a slight sweet taste, a soft crust and a fluffy crumb. If I did not bake it by my own it would be very difficult to convince me, that it is dairy free! I think these recipe is a keeper.<\/p>\n<h3><span style=\"text-decoration: underline;\">Challah<\/span><\/h3>\n<p><strong>P\u00e2te ferment\u00e9e:<br \/>\n<\/strong><\/p>\n<ul>\n<li>160 g flour (Type 550)<\/li>\n<li>90 g water<\/li>\n<li>1g fresh yeast<\/li>\n<li>2g salt<\/li>\n<\/ul>\n<p><strong>Dough:<\/strong><\/p>\n<ul>\n<li>500 g flour (Type 550)<\/li>\n<li>110 g water<\/li>\n<li>5 g fresh yeast<a href=\"http:\/\/www.wildyeastblog.com\/2008\/01\/12\/instant-yeast\/\"><br \/>\n<\/a>10 g salt<\/li>\n<li>der whole p\u00e2te fermente<\/li>\n<li>150 g egg<\/li>\n<li>80g Sunflower seed oil<\/li>\n<li>60 g sugar<\/li>\n<\/ul>\n<p><strong>Glazing<br \/>\n<\/strong><\/p>\n<ul>\n<li>1 egg, lightly beaten<\/li>\n<\/ul>\n<p>Mix all ingredients for the P\u00e2te ferment\u00e9e and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.<\/p>\n<p>Dissolve the yeast in water, then knead in the kitchen machine with eggs, oil, salt, flour and P\u00e2te ferment\u00e9e for 5 min at slow speed.<\/p>\n<p>The knead 7 min at middle speed. Because the sugar inhibits the gluten development, the sugar is added just now. Add always a tablespoon at once and knead in between always for 1 min.<\/p>\n<p>Proof for one hour.<\/p>\n<p>Divide the dough into six strands of 50 cm length and braid it.<\/p>\n<p>Proof for 1 hours.<\/p>\n<p>After proofing brush it with egg, then bake at 180\u00b0C for about 35 min with steam.<\/p>\n<p>&nbsp;<\/p>\n<p>Wer viele leckere Brote sehen m\u00f6chte, der sollte bei Susans w\u00f6chentlichen <a href=\"http:\/\/www.wildyeastblog.com\/category\/yeastspotting\/\" target=\"_blank\" rel=\"noopener noreferrer\">Yeastspotting<\/a> vorbeischauen. Ein Besuch dort bringt immer viele neue Ideen!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Wenn I bake a sweet Zopf for breakfast on sunday, I use normally milk in the dough. But these weekend I needed a dairy free bread, so I had to modify my recipe. I use these Challah recipe and replace milk and butter with water and oil and increase the amount of egg while I [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20492,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[226,273,402],"class_list":["post-1929","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-laktosefrei","tag-nur-mit-hefe","tag-zopf"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1929","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=1929"}],"version-history":[{"count":1,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1929\/revisions"}],"predecessor-version":[{"id":20491,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1929\/revisions\/20491"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20492"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=1929"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=1929"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=1929"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}