{"id":991,"date":"2009-05-21T18:03:40","date_gmt":"2009-05-21T17:03:40","guid":{"rendered":"http:\/\/stefanie-herberth.de\/?p=991"},"modified":"2024-03-22T17:24:37","modified_gmt":"2024-03-22T16:24:37","slug":"challah","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2009\/05\/challah\/","title":{"rendered":"Challah"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-21901 alignleft\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2017\/04\/Challah-2-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" \/>I am fear, that I am infected with the &#8220;baking braided Bread Fever&#8221;. After baking Eggbread two weeks ago, I had to try the next braided bread from &#8220;Advanced Bread and Pastry&#8221;. The Challah is a traditional jewish holiday bread, and my recipe is, as I learned now, not correct, because ist contains dairy products. But nevertheless it is a delicious bread.<\/p>\n<p>The recipe is similar to the recipe for eggbread, yielding a bread with a nice pillowlike crumb.<\/p>\n<p>This time I do a six-strand after <a href=\"http:\/\/www.youtube.com\/watch?v=22p3wIHLupc&amp;hl=de\">this <\/a> instructions.<!--more--><\/p>\n<h1><span style=\"text-decoration: underline;\">Challah<\/span><\/h1>\n<p><strong>P\u00e2te fermente:<br \/>\n<\/strong><\/p>\n<ul>\n<li>210 g flour (Typ 550)<\/li>\n<li>145 g water<\/li>\n<li>1g fresh yeast<\/li>\n<li>4g salt<\/li>\n<\/ul>\n<p><strong>Hauptteig:<\/strong><\/p>\n<ul>\n<li>360 g flour (Typ 550)<\/li>\n<li>160 g milk<\/li>\n<li>5 g fresh yeast<a href=\"http:\/\/www.wildyeastblog.com\/2008\/01\/12\/instant-yeast\/\"><br \/>\n<\/a><\/li>\n<li>10 g salt<\/li>\n<li>der whole p\u00e2te fermente<\/li>\n<li>100 g egg<\/li>\n<li>85 g sugar<\/li>\n<li>110g Butter<\/li>\n<\/ul>\n<p><strong>Topping<br \/>\n<\/strong><\/p>\n<ul>\n<li>1 egg, lightly beaten<\/li>\n<li>pearl sugar<\/li>\n<\/ul>\n<p>Mix all ingredients for the P\u00e2te fermente 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 milk, then knead in the kitchen machine with eggs, salt, flour and P\u00e2te fermente 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. At last add the butter all at onc and knead untill the butter is completly incooperated.<\/p>\n<p>Proof for one hour.<\/p>\n<p>Divide the dough into six strands and braid it.Proof for 1 hours.<\/p>\n<p>After proofing brush again with egg and sprinkle with pearl sugar. Bake at 175\u00b0C for about 40 min with steam.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-21902\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2017\/04\/Challah-3-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I am fear, that I am infected with the &#8220;baking braided Bread Fever&#8221;. After baking Eggbread two weeks ago, I had to try the next braided bread from &#8220;Advanced Bread and Pastry&#8221;. The Challah is a traditional jewish holiday bread, and my recipe is, as I learned now, not correct, because ist contains dairy products. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20648,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[273,288],"class_list":["post-991","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-nur-mit-hefe","tag-pate-fermentee"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/991","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=991"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/991\/revisions"}],"predecessor-version":[{"id":21513,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/991\/revisions\/21513"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20648"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=991"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=991"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=991"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}