How I made a measuring cup for baking homemade Challah.
Made at the best workshop of Poppy Booth in Dorset, England.
Violin music by the workshop owner.
Challah Recipe:
Ingredients:
600 grams of white flour
400 g whole spelt flour
0.5 cup of brown sugar
0.5 cup of olive oil
A spoonful of salt
A spoonful of dry yeast
500 ml of water (lukewarm)
Egg for glazing
Preparation :
Preheat the oven to 180 degrees Celsius with a bowl of water at the bottom.
On the side, take 150 ml of water, add the yeast and a tablespoon of sugar, mix well, and let it sit for 10 minutes.
In a large bowl, sift the flour, add the sugar and salt, and mix.
Add the yeast mixture with the water, the oil, and the remaining water.
kneading by hand.
When the dough is ready, roll it out and stretch the surface of the dough. Place it in a bowl and cover it with a towel. Let it rise for about an hour and a half until the dough doubles in size.
Divide the dough into 2 large loaves or 3 medium ones and shape them into loaves. Place them on a baking sheet and cover them with a towel for another 40 minutes.
Brush them with an egg and bake for 25-40 minutes until they turn golden brown.
When the loaves are ready, transfer them to cool on a towel. Enjoy!
*credit for my cousin
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