Grandmas Chale Recipe

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Grandmas Chale Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Grandmas Chale

 

Ingredients

5 cup flour,heaping
5 tsp course salt (kosher)
2 tsp sugar
3 tbsp oil
1 or 2 eggs
1 oz yeast
1/4 cup warm water
1 3/4 cup warm water



 

Preparation

To the yeast in a larg bowl, add 1/4 c warm water, mix slightly and
let stand afew minutes. Add 1 3/4 c warm water and balance of ing.
Mix dough with hands til it stays togeter and forms a ball. Remove
from bowl onto floured board. Kneed into a ball and return dough to
bowl, flour slightly. Cover with a towel and place in a warm place to
rise. Let rise 30-45 min Remove from bowl onto floured board. Kneed
until squeek is out and dough is origional size. Return to bowl and
let double in size again. Remove and cut into desired size, kneed
into small balls. Braid and place in greased pan, cover with towel
and let rise 1/2 hour. Brush with egg white and bake at 400 for 1/2
hour, turn oven to 350 and bake for 1/2 hour.

This recipe was how grandma made it in Russia.She never measured with
anything but her hands! Converted by MMCONV vers. 1.10

 

 

Servings: 1

 

 

 

 


 

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