Pan JALÁ bieloruso 🇬🇧 Belarusian CHALLAH bread

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar fat content.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and adds a nutty flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a unique taste.

Put warm potato cooking water in a glass and add yeast and sugar. Stir until yeast is diluted and let rest for 10 minutes until foamy.

In a large container, shell 1 egg and add half of the beaten egg and the yeast solution. Add salt and stir.

Sift in the flour and add oil. Mix well and let the dough rest for 20 minutes.

Knead the dough on a clean surface for about 13 minutes until smooth and elastic.

Place the dough back in the container, cover, and let it rise until almost three times its size, about 2 hours and 20 minutes at 23-24ºC.

Deflate the dough, weigh it, and divide it into 3 equal pieces. Round them up and let them rest for 8-10 minutes.

Roll each piece into a rope about 45 cm long, making the ends thinner and the center thicker.

Braid the ropes loosely and place on a baking tray lined with baking paper. Cover with plastic wrap and let rise until doubled in size.

Preheat the oven to 190ºC with heat from above and below.

Mix 1 tablespoon of water with the remaining half egg and beat. Brush the challah with this mixture and sprinkle with cumin.

Bake for 25-30 minutes or until desired color is achieved. If necessary, rotate the bread halfway through baking.

Let the challah cool on a rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens