Hala (loaf with poppy seeds) in a Bread Maker

The smell of freshly baked bread in the morning is fantastic. Challah turns out to be fragrant, light, voluminous and very tasty! It is made in a bread maker in half with the "manual method".

Ingredients

• warm water (warm, 28-32C) 150 ml
• chicken egg C1 2 pcs.
• refined vegetable oil 3 tbsp
• white sugar 30 g
• fine sea salt (no top) 1 tsp
• bread flour (exclusively) 430 g
• dry yeast 5 g
• chicken egg C1 (glaze) 1 pc.
• poppy seed (sprinkling) 15 g

Directions

1. Nuances. This bread is kneaded in a bread maker and remains there until the first rise of the dough (dough mode), then the work is brought to the end with the help of the oven. Start by placing 2 eggs for the dough in warm water (32-35 ° C) and leave for 10 minutes, let them heat up (if the water is hot, the eggs will boil!). Meanwhile, measure and divide the ingredients into bowls. Heat the dough water to 28-32 ° C (keep it warm). About flour. I strongly recommend buying baking flour (S. Pudov, for example), because it contains 11-13% more protein than ordinary wheat w / s. A greater amount of protein affects the amount of gluten, which, in turn, ensures the elasticity of the dough, the dense structure of the bread and helps to preserve the appearance of the cotton product during baking.
2. I have a regular, inexpensive Oster bread maker. Among the bakery programs there is a "dough" mode lasting 1 hour 30 minutes (from kneading to 1 rise). If you also have this mode, good. If not, then control "manually". To do this, turn on any mode, let the machine knead the dough and leave it to rise there. Once the dough has risen 1 time to the viewing window, remove it immediately.
3. Combine flour, salt, sugar with a fork in a bowl and set aside (yeast is the last step!)
4. Pour water into the kneading bowl of the bread machine, add 2 warm eggs.
5. Pour the flour dry mixture over the top of the eggs with a slide and make a depression in it. Pour yeast into the well. Close the lid and turn on the "dough" mode. After 5 minutes, check to see if a ball has started to form (an indicator of the ideal dough ratio). If the dough resembles mashed potatoes, then it's time to add a little flour, a teaspoon at a time, to the desired consistency. If the dough looks frankly dry, then you need to add water. My recipe is verified in grams and ml, BUT because of the altitude, humidity or dryness of the air, the season, the flour can "walk" from the standard, be wetter and heavier or dry and light. Finally, at 10 minutes, check the dough again, the dough should still take the form of a more or less uniform ball.
6. After the time has elapsed (I have 1 hour 30 minutes), the dough should rise almost to the viewing window. Take what you need out of the bread maker. Shoot down the volume with your hands.
7. Form a ball and brush it lightly with vegetable oil (to prevent the dough from sticking to your hands). Or lubricate your hands.
8. Flatten the ball and pull out into any "sausage". Divide the dough into 3 even sections. Roll each piece into a sausage, 30-35 cm long.
9. Weave a "braid", pinch the ends. Place on a silicone mat on a baking sheet (or on greased parchment paper).
10. Sprinkle the "pigtail" with oil spray or brush, cover with cling film on top (so that the dough does not stick to the film). Cover with a light but warm towel. Time it (50 minutes if the room is 22 ° C or higher, or 50 minutes to 1 hour 20 minutes if it's cool). If you have a cold kitchen, turn on the oven and place the baking sheet on the burners, the heat from the bottom and the towel on top will give us the average temperature needed to rise the dough. I do not recommend putting the dough in a bowl of warm water or in a slightly heated oven, this will result in rubber bread. The dough should increase 2.5 - 3 times.
11. After 50 minutes, turn on the oven and preheat to 180 ° C. Remember to move the oven rack to the middle position. Beat 1 egg with a fork until smooth, prepare the poppy, remove the brush. Now unravel Halu.
12. Brush Halu first with an egg (gently, lightly touching), then sprinkle with poppy seeds evenly.
13. Place the future bread in a preheated oven. Bake at 180 ° C for 17 minutes, then lower the oven temperature to 160 ° C for another 19 minutes. Do not open the oven door under any circumstances. Take out our bread, carefully transfer from the baking sheet to the cooling rack and leave for 10 minutes. Important! If you have convection, the bread will bake faster, how much faster? Depends on your oven.
14. I recommend waiting for the Challah to cool completely (1.5 hours) or not to wait and eat warm bread with honey or butter and jam 15 minutes after you took it out of the oven. It is best to cut into slices with a special bread knife (it resembles a hand saw for wood). Transfer cooled bread to a plastic bag or an airtight bread bin. Enjoy your meal!