Hala (Loaf with Poppy Seeds) in a Bread Maker

The smell of freshly baked homemade bread in the morning is fantastic! Challah cooked according to this recipe turns out fragrant, light, voluminous, and very tasty! Hala is made in a bread maker in half with the “manual method”.

Servings: 12

Ingredients

• Warm water (28-32 degrees) – 150 ml
• Chicken eggs C1 (warm) – 2 pcs. + 1 pc. for greasing dough
• Refined vegetable oil – 3 tablespoon. + for greasing the dough
• White sugar – 30 g
• Sea salt, fine – 1 teaspoon no top
• Bread flour (exclusively) – 430 g
• Dry yeast – 5 g
• Poppy (sprinkling) – to taste

Directions

1. Combine flour, salt, sugar with a fork in a bowl and set aside (yeast starts in the last step!).
2. Pour water into the kneading bowl of the bread machine, add 2 warm eggs. 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 of the bread machine 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).
3. 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 add water. My recipe is verified in grams and milliliters, BUT due to the altitude, season, humidity or dryness of the air, flour can “walk” from the standard, be wetter and heavier or dry and light. Finally, at the 10th minute, check the dough again – it should still take the form of a more or less uniform ball.
4. After the time has passed (I have 1 hour and 30 minutes), the dough should rise almost to the viewing window – that’s what you need. Take it out of the bread maker. Shoot down the volume with your hands.
5. Form a ball and brush it lightly with vegetable oil (to prevent the dough from sticking to your hands) or grease your hands. Flatten the ball and pull into any “sausage”. Divide the dough into 3 equal portions. Roll each piece into a sausage, 30-35 cm long.

   

6. Weave a “braid”, pinch the ends. Place on a silicone mat on a baking sheet (or on greased parchment paper).
7. Spray the “pigtail” with oil spray or brush. Cover the top with cling film (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 degrees 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 send a baking sheet there – heat from below and a towel on top will give us the average temperature needed to rise the dough. I strongly advise against 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.
8. After 50 minutes, preheat the oven to 180 degrees. Remember to move the oven rack to the middle position. Beat 1 egg with a fork until smooth, prepare the poppy, take out the brush. Now unroll the dough. First brush the dough with an egg (gently, lightly touching), then sprinkle with poppy seeds evenly.
9. Place the future challah with poppy seeds in a preheated oven. Bake the bread in the oven at 180 degrees for 17 minutes, and then lower the oven temperature to 160 degrees and hold for another 19 minutes. Do not open the oven door under any circumstances. Remove the finished bread from the oven, carefully transfer from the baking sheet to the wire shelf to cool and leave for 10 minutes. Important! If you have convection, the bread will bake faster. How much faster? Depends on your oven.
10. I recommend waiting for the challah to cool completely (1.5 hours). Or not wait and eat warm homemade bread with honey or butter and jam 15 minutes after you took the bread out of the oven.

    

11. It is best to cut the bread into slices using a special bread knife (it resembles a hand saw for wood). Place the cooled bread in a plastic bag or an airtight bread bin.

Bon Appetit!

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