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Leopard Challah

cook:

1 h

0.0

(3)

This is one of the most stunning bread crumbs I've ever achieved. Once you slice through this loaf, you just won't be able to stop staring at that beauty. And because it's made with my challah dough recipe, this loaf is gonna be super soft and a perfect match to any spread, dip or sandwich. The making process can look intimidating but it's actually a pretty easy bread to make. Starting with one dough, then dividing in half, mixing again with cocoa powder, then divide again and mixed with a charcoal powder. You end up with three colored doughs that then just cover each other to a triple-colored sausage shape. Then stuck on top of each other, proofing together to one loaf of bread. It is an amazing activity for you to do with your partner or your kids. This loaf is wild!

1 serving

US

original

metric

Picture for Leopard Challah

1 serving

US

original

metric

Ingredients

white flour

500 gr white flour

mr lukewarm water

235 mr lukewarm water

sugar

50 gr sugar

extra virgin olive oil

60 ml extra virgin olive oil

dry yeast

10 gr dry yeast

sea salt

10 gr sea salt

free range egg

1 free range egg

cocoa powder

10 gr cocoa powder

charcoal powder

1,5 gr charcoal powder

Directions

Step 1

In a stand mixer's bowl mix water, yeast and sugar.

mr lukewarm water

235 ml mr lukewarm water

dry yeast

10 gr dry yeast

sugar

50 gr sugar

stand mixer

stand mixer

Step 2

Add the egg. Add the flour to the mixer bowl and don't stir. Pour the olive oil on top.

free range egg

1 free range egg

extra virgin olive oil

60 ml extra virgin olive oil

Step 3

Set the mixer on lowest speed and start mixing for 4 min until we get an homogenous dough.

stand mixer

stand mixer

Step 4

Add the salt.

sea salt

10 gr sea salt

Step 5

Keep kneading for 8 min. Total kneading of the dough should be 12 min.

Step 6

Round the dough and divide it in half. Half of the dough- round and place in a bowl covered with a towel, the other half- put back in the mixer.

Step 7

Add the cocoa powder and knead until the dough has completely turned brown.

cocoa powder

10 gr cocoa powder

Step 8

Round the dough and divide it in half. Half of the dough- round and place in a bowl covered with a towel, the other half- put back in the mixer.

Step 9

Add the charcoal powder and knead until the dough has completely turned black.

charcoal powder

1,5 gr charcoal powder

Step 10

Round and place in a bowl covered with a towel.

towel

towel

Step 11

Now we have 3 balls of dough resting until doubled in size.

Step 12

Deflate the doughs and divide to 7-8 pieces each one of them.

Step 13

Roll the brown dough balls into a long sausage shape.

Step 14

Using a rolling pin- open the black dough balls to a rectangle shape, the length of the brown "sausage" shaped ones.

Step 15

Place the brown dough on the black sheet and cover the brown roll completely.

Step 16

Repeat with the white dough balls, covering the black rolls with them.

Step 17

Oil a baking pan and organize all the rolls you got in it. You can also cut each roll in half and put the pieces like that. Let them rest until the whole dough has doubled in size.

Step 18

Preheat the oven to 365F or 185C.

Step 19

Brush the dough with egg wash and bake for 25-30 min. If the top of the challah gets brown to fast, cover the top with an aluminium foil.

Step 20

Cool the challah on a rack.

Step 21

YASSS!

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