Belarusian Challah
Makes 2 loaves
From A Blessing of Bread by Maggie Glezer
Bake at 220°C for 36-40 minute. May need to cover with tin foil if too brown too soon.
From A Blessing of Bread by Maggie Glezer
| 2 loaves, g | Baker’s % | |
| AP Flour | 1000 | 100% |
| Potato Water | 340 | 34% |
| 4 Large eggs | 200 | 20% |
| Vegetable oil | 110 | 11% |
| Active Dry Yeast | 8 | .8% |
| Salt | 16 | 1.6% |
| Sugar | 50 | 5% |
| Total | 1724 | 172.4% |
mixing
Mix all ingredients, knead for 8-10 minfermentation
3 hrs.shaping
Divide and shape desired number of strands, make the braidproofing
1.5 hrsbaking
Before bake, brysh with egg wash and sprinkle with caraway seeds.Bake at 220°C for 36-40 minute. May need to cover with tin foil if too brown too soon.
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