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challah = hallah = challa
Challah is a Jewish egg bread that is traditionally eaten on the Sabbath and High Holidays. 犹太人在安息日和假日吃的白面包
240 g Active starter
2 Eggs, lightly beaten
1 Egg yolks, lightly beaten
120 ml Water
55 g Honey
50 g Sunflower oil
2 tsp Salt
440 g All-purpose or bread flour
1 Egg white
1 tbsp Water
1 tbsp Oatmeal bran
240克 酸酵头
2个 鸡蛋，打散
1个 全蛋液
120毫升 水
55克 蜂蜜
50克 葵花籽油
2小勺 食盐
440克 中筋粉
1个 蛋白
1大勺 水
1大勺 燕麦麸
1. Mix the starter, eggs, egg yolk, honey, oil, water, and the salt. Stir. Add flour 1 cup at a time, mixing thoroughly after each addition. Turn out the dough onto a lightly floured surface. Knead the dough, adding more flour sparingly, until the dough is smooth, satiny, has lost most of it's stickiness, and is fairly firm. Cover and allow it to rise until tripled in volume.
酵头，全蛋，蛋黄，蜂蜜，油，水和盐搅拌混合。每次加入1杯面粉，拌好后再添加。面团翻出放在洒了面粉的台面上，面团如果粘手，可以添加少量面粉。揉至不粘手，且光滑。盖好后醒发三倍大。
2. Punch down the dough, knead briefly and cut into 4 equal pieces. Divide one piece into 3 equal portions. Form each of them into strands of about 30-cm in length, tapered so the center of each piece is thicker than the ends. You should now have three thick and three thin strands.
将面团气体排除，稍微擀揉后匀切成4块。将其中一块再匀分成3块。将大小6块面团揉搓成30厘米左右的长条状，中间要揉得比头尾两端稍微厚些。这样就有了粗细各3条面辫。
3. Braid the three thick strands into a loaf and set aside. Braid the three smaller strands into a smaller loaf. Lightly indent the top center of the larger loaf down its length. Wet it slightly with water. Put the smaller loaf on top of the indention. Beat egg white with a tablespoon of water. Brush this egg wash all over the loaf and allow them to rise until doubled.
粗细条状各自编成辫子状。在粗状面辫中间稍微压出纹路，扫层水后，在压下的纹路上叠上细辫。蛋白和1大勺水打匀，刷在面包上。盖上后醒发至双倍大。
4. Preheat oven to 180C/350F. Brush the loaf with the egg wash again and sprinkle the top with oatmeal bran. Place it into the oven, bake about 35 minutes.
烤箱预热至180C/350F。发好的面包再刷上一层蛋白液，洒上燕麦麸后入烤箱烘焙35分钟左右。
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发表于 2007-7-16 06:55