{"id":2061,"date":"2010-01-24T16:10:34","date_gmt":"2010-01-24T15:10:34","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2010\/01\/orangenzopf-bbd-26\/"},"modified":"2024-03-22T17:23:58","modified_gmt":"2024-03-22T16:23:58","slug":"orangenzopf-bbd-26","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2010\/01\/orangenzopf-bbd-26\/","title":{"rendered":"Challah flavoured with Orange liquor"},"content":{"rendered":"<p><strong><img loading=\"lazy\" decoding=\"async\" style=\"margin-left: 0px; margin-right: 0px; border-width: 0px;\" title=\"DSC_1395\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2010\/01\/DSC_1395.jpg\" alt=\"DSC_1395\" width=\"209\" height=\"278\" align=\"left\" border=\"0\" \/><\/strong>Zorra post here about a bread flavoured with amaretto.\u00a0 What a nice idea, but I do not have amaretto in my pantry but homemade orange liquor. First I thought about baking brioche with it but then I decided to make a leaner recipe. So I make some small changes in this <a href=\"https:\/\/www.hefe-und-mehr.de\/2009\/11\/challah-laktosefrei\/\">Challah<\/a> recipe. I reduced the amount of oil a little bit and added liquor to the formula. And because I had not so much orange liquor left I added also some orange flavoured oil. The resulting bread has a fine orange taste, but its a mild flavour, so even my boyfriend like it. If I would bake it just for myself, I would prefer a stronger orange taste.<!--more--><\/p>\n<p>Its a really fine bread, something I would bring to a birthday party. And guess what? Jamie from <a href=\"http:\/\/lifesafeast.blogspot.com\/\">Life&#8217;s a feas<\/a>t who is our hostess of this month\u2019s Bread Baking Day has invited us to her virtual birthday party and everybody should bring something for a potluck! That is something I love join, so I bring this challah!<\/p>\n<p>Happy Birthday dear Jamie!<\/p>\n<h2><span style=\"text-decoration: underline;\">Challah flavoured with Orange liquor<\/span><\/h2>\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>130 g water<\/li>\n<li>5 g fresh yeast<\/li>\n<li>10 g salt<\/li>\n<li>whole p\u00e2te fermente<\/li>\n<li>150 g egg<\/li>\n<li>20g Orange liquor<\/li>\n<li>10g Orange oil (oil flavoured with orange zests)<\/li>\n<li>50g 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, liquor, 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, sugar is added just now. Add always a tablespoon at once and knead in until it is complete incorporated before adding another tablespoon.<\/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>Wie jede Woche sende ich diesen Beitrag auch zu Susans w\u00f6chentlichen <a href=\"http:\/\/www.wildyeastblog.com\/category\/yeastspotting\/\" target=\"_blank\" rel=\"noopener noreferrer\">Yeastspotting<\/a>. Das ist ein w\u00f6chentlicher Schaukasten von allem, das mit Hefe gebacken werden kann und bringt mir immer viele Inspirationen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zorra post here about a bread flavoured with amaretto.\u00a0 What a nice idea, but I do not have amaretto in my pantry but homemade orange liquor. First I thought about baking brioche with it but then I decided to make a leaner recipe. So I make some small changes in this Challah recipe. I reduced [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20442,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[238,273,282,402],"class_list":["post-2061","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-likor","tag-nur-mit-hefe","tag-orangen","tag-zopf"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2061","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=2061"}],"version-history":[{"count":1,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2061\/revisions"}],"predecessor-version":[{"id":20441,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2061\/revisions\/20441"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20442"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=2061"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=2061"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=2061"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}