Hala: a recipe with a photo

Each national cuisine can proudly boast a recipe for traditional baking, and not just one. But how much can you list the varieties of bread, except for the usual Borodino, ciabatta or baguette? Meanwhile, in every culture it is baked in its own way.

Traditional Jewish bread hala, the recipe of which we offer you, is prepared on Saturdays and holidays. Its name comes from the commandments of the holy Torah. Beautiful, sweet, fragrant and delicious - it's all about him. Do you want to feel yourself involved in the ancient culture and enjoy the great taste of baking? Then go to the kitchen. There is nothing difficult in cooking.

What products will be required?

Dairy products of any kind, as a rule, are not used for cooking bread called "chala". The Jewish recipe (traditional) is based on a large number of fresh eggs, superb white flour, water, yeast, salt and sugar. In our case, it is slightly modernized.

So, in order to prepare three large pigtails for a family or a group of friends, you will need the following ingredients:

• 3 chicken eggs (medium size);
• 230 ml of light olive oil;
• 2 tbsp. L. Dry yeast;
• 1 tbsp. L. Sahara;
• 600 ml of warm water;
• 1 tbsp. L. Salt
• 1000 g of white sifted flour;
• 200 g of honey.

The dough, from which the present hala is prepared (the recipe with the photo, see below) requires a lot of space, since it increases greatly in volume during the process of dissolution. Therefore, prepare a large bowl in advance. In addition, you need to lubricate one egg, 1 tbsp. L. Honey, 1 tsp. olive oil.

Mix the dough

Pour half of the amount of warm water indicated in the ingredients into the bowl. Then add sugar and yeast. Stir, but do not try to bring to a uniform consistency, the formation of lumps at this stage - this is normal. Leave the mixture for 15 minutes before proceeding further.

After the time is up, add the remaining water, olive oil, eggs, honey and salt to the bowl. Stir well and start to add flour portionwise. At a time, you can pour one or two cups. Gently mix the ingredients and carefully observe. As soon as the dough starts to "collect" in a lump, reduce the volume of podsypaemoy flour. Perhaps you do not need all the quantities listed in the ingredients, or you'll need a little more.

The hala is bread, the recipe of which any Jewish hostess knows, but do not look for the number of products indicated in the pharmacy. You must independently understand the readiness of the test for its soft and elastic (not sticky) structure.

About Jewish Traditions

Cover the bowl with a damp textile towel or food film and place in a warm place. Approximately one and a half hours the dough will increase in volume twice and will be ready for work.

If a real hala is being prepared, the recipe (Jewish) with the photo we offer, the believers observe a certain tradition. The dough, after it has risen, must be kneaded, making it one sharp movement. Then allow to stand for 10 minutes. And only after that the mitzvah is plucked, that is the name of a small piece of dough, which is burned at the very end of the bread preparation. Initially, this was done for the offering in the Temple.

Scythe's braid

Ready dough should be divided into three equal parts, each of them will be a separate halo. If so many are for you, then use not all, but from the remains of the dough make buns of chal. The test recipe is so universal that it can be used in many ways. This is also tasty and unusual, very like children.

Roll each of the three parts of the dough along the direction and cut another three equal strands. Now they are ready for twisting. Squeeze the plaits on one side together and start weaving. It's not difficult, and everyone who has ever braided a braid will do the same - just make repeated movements at the intersection of the outer bundles over the middle one.

Start on the right side, pull the dough strip into the middle and close it with the left, and then repeat the cycle first. To the hala looked smooth and beautiful, fill the ends inside, under the bread.

Making Buns

Twisting hala in rolls-rolls is somewhat easier. Cut a piece of dough into four equal parts and roll each of them. Lateral sides slightly tuck inside, as shown in the photo, this will prevent the buns from unfolding during baking. Then twist the tourniquet with a snail. "Tail" dough fill in, so it will be more beautiful.

We bake hala

The traditional Jewish hala, the recipe of which you see, must rise again before the baking process. To do this, roll the buns and braid carefully onto a greased baking sheet. Leave enough room for everyone, as they will increase greatly in size. Just before you put the halo in the oven, you need to lubricate its surface with a mixture of eggs, honey and olive oil. This will make the crust crisp and give it a beautiful golden color. At the same stage, very often the dough is sprinkled with sesame seeds or poppy seeds, but this is a matter of taste.

Bake hula follows about 45 minutes in the oven at a temperature of 190-200 degrees. For small rolls of time, it will take about half as much. Cool the bread gradually.

How to serve hala

Hala is a traditional recipe known since time immemorial. Fragrant and lush bread is usually served on the festive table. A good company he will make a variety of vegetable or sweet pastas, hummus. Try, for example, a useful and tasty snack of spinach.

Prepare it easily. Fry in a pair of tablespoons of olive oil, diced onion, 1-2 cloves of garlic and add crushed spinach (one medium bunch). Bring the greens to softness, and then move to the food processor, add salt and mayonnaise (preferably home), bring the mixture to a homogeneous consistency. Spread pieces of chala with spinach paste and enjoy a great taste.

In some Jewish communities it is customary to bake a hala a week after Pesach (the main Jewish holiday). It is made in the form of a conventional key or wrapped in a special wrapper. Such bread is considered a good sign and a tradition in the financial sphere. In the halo with baking can put a real key, for example from home.