Challah
This extremely buttery and slightly sweet sourdough, which is traditionally mistaken, has its roots in Jewish cuisine. It was originally slightly salty, but in Poland its sweet variant prevails. Challah is the best possible base for making French toast. It is interesting that even the sweet version finds its way into dry flavor combinations. It works fantastically as a sandwich bread when combined with bold side dishes such as pâtés, intensely flavored cheeses or salty yet sour green olives.
Preparation: 2h 15 min
Medium
Preparation: 2h 15 min
Medium
Ingredients:
- 60 g sugar
- 6 g salt
- 150 g butter
- 60 g chicken eggs, whole
- 520 g Wheat flour, type 500
- 60 g chicken eggs, yolk
- 190 g Milk, 2.0% fat
- 35 g Yeast baker's, compressed
- 10 g sunflower oil
Method of cooking:
- In the container on the lid weigh 500 g of flour, set aside.
Download the Philipiak Home app, where you will discover all the recipes for Cookover
How to do it?
- Scan the QR code
- Download the app on your phone
- Register in the Philipiak Home app and access the full content of the Cookover recipes
