Hala - recipe

Hala is a traditional Jewish bread, without which there is not a single festive feast in the Jewish family.

Next, we will tell you how to properly bake delicious hala at home and offer a traditional recipe for the product according to GOST.

The Jewish recipe for a hala in the oven according to GOST

Ingredients:

• water filtered - 180 ml;
• sunflower or olive oil odorless - 70 ml;
• granulated sugar - 20 g;
• fresh pressed yeast - 15 g;
• eggs fresh chicken large - 1.5 pc .;
• salt of large stone - 15 g;
• sesame seeds - 15 g;
• Wheat flour - 320-420 g.

Preparation

1. In 40 milliliters of warm water we dissolve fresh yeast and leave the mass in the heat for about five minutes.
2. In the meantime, whisk up a puffy and airy chicken large egg, and in a bowl mix salt, sugar and vegetable oil and pour half a glass of boiling water.
3. Stir the hot mixture until all crystals are blooming and add the remaining cold water.
4. Now combine the beaten egg and yeast mixture and pour in the same hot mixture with butter.
5. Sift small amounts of flour, pour it into a liquid base and produce a kneading dough.
6. We knead the mass carefully and for a long time, until it begins to lag behind the walls of the dishes, and will become soft and elastic.
7. We decorate the dough in a neat ball, place it in a bowl, which we place under a towel in the heat for a couple of hours.
8. Grown at least twice the dough kneaded hands and divided into six equal portions, of which roll balls and give them ten minutes to lie on the table.
9. After a while, we make out cakes from rolls, rolling them out so that they are thinner along the edges, and thicker in the center.
10. We roll flat cakes into flagella. They should ideally also be obtained with thin edges and a thick center.
11. Now we connect the flagella into three pieces, having closed the edges on one side, and weave two pigtails, which will be the preparations of our chala.
12. We lay out the products on a pan covered with parchment leaves and leave for about an hour for proofing and increasing in volume at least twice.
13. Whisk half of the egg a little, grease them with the surface of the approaching chala and sprinkle the products additionally from above with sesame seeds.
14. The oven is heated to 180 degrees and for fifteen minutes we put the pan into the upper and lower heater mode without convection.
15. Lower the temperature to 160 degrees, turn on convection and bake hula for another twenty minutes to a beautiful ruddy crust.

Halo can also be baked with poppy seeds , replacing them with sesame seeds.