{"id":8889,"date":"2025-12-16T13:33:50","date_gmt":"2025-12-16T13:33:50","guid":{"rendered":"https:\/\/www.rady-ch.top\/?p=8889"},"modified":"2025-12-16T13:33:51","modified_gmt":"2025-12-16T13:33:51","slug":"chleb-chalka","status":"publish","type":"post","link":"https:\/\/www.rady-ch.top\/?p=8889","title":{"rendered":"CHL\u00c9B CHA\u0141KA"},"content":{"rendered":"\n

To je skv\u011bl\u00e1 volba! Cha\u0142ka<\/strong> (nebo Challah\/Challa) je tradi\u010dn\u00ed \u017eidovsk\u00fd pleten\u00fd chl\u00e9b, kter\u00fd je proslul\u00fd svou n\u00e1dhern\u011b m\u011bkkou, nad\u00fdchanou st\u0159\u00eddou, lehce sladkou chut\u00ed a kr\u00e1sn\u011b zlatou k\u016frkou.<\/p>\n\n\n\n

Pou\u017eit\u00ed vajec a absence ml\u00e9ka a m\u00e1sla (v tradi\u010dn\u00ed verzi, kter\u00e1 se dr\u017e\u00ed ko\u0161er pravidel) ji \u010din\u00ed jedine\u010dnou. Verze obohacen\u00e1 o m\u00e1slo je v\u0161ak tak\u00e9 velmi popul\u00e1rn\u00ed!<\/p>\n\n\n\n

Zde je recept na klasickou, bohatou a m\u011bkkou Cha\u0142ku:<\/p>\n\n\n\n

\ud83c\udf5e Dom\u00e1c\u00ed Chl\u00e9b Cha\u0142ka (Challah)<\/h2>\n\n\n\n

Tento recept je na dv\u011b st\u0159edn\u011b velk\u00e9 cha\u0142ki (jeden $6$-pramenn\u00fd cop nebo dva $3$-pramenn\u00e9 copy).<\/p>\n\n\n\n

\ud83d\udcdd Ingredience<\/h3>\n\n\n\n
Polo\u017eka<\/strong><\/td>Mno\u017estv\u00ed<\/strong><\/td>Pozn\u00e1mky<\/strong><\/td><\/tr><\/thead>
Hladk\u00e1 p\u0161eni\u010dn\u00e1 mouka<\/strong><\/td>$600\\text{ g}$<\/td><\/td><\/tr>
Cukr krupice<\/strong><\/td>$100\\text{ g}$<\/td><\/td><\/tr>
S\u016fl<\/strong><\/td>$1$ l\u017ei\u010dka<\/td><\/td><\/tr>
Such\u00e9 dro\u017ed\u00ed<\/strong><\/td>$2$ l\u017ei\u010dky ($7\\text{ g}$)<\/td><\/td><\/tr>
Voda (tepl\u00e1)<\/strong><\/td>$160\\text{ ml}$<\/td>M\u011bla by b\u00fdt tepl\u00e1, ne hork\u00e1.<\/td><\/tr>
Vejce velk\u00e1<\/strong><\/td>3 ks<\/td>Pokojov\u00e1 teplota.<\/td><\/tr>
\u017dloutek velk\u00fd<\/strong><\/td>1 ks<\/td>Pro obohacen\u00ed.<\/td><\/tr>
Rostlinn\u00fd olej (nebo rozpu\u0161t\u011bn\u00e9 m\u00e1slo)<\/strong><\/td>$80\\text{ ml}$<\/td>Tradi\u010dn\u00ed recept pou\u017e\u00edv\u00e1 olej; m\u00e1slo p\u0159id\u00e1 bohatost.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
\n\n\n\n

| Na pot\u0159en\u00ed | 1 \u017eloutek sm\u00edchan\u00fd s 1 l\u017e\u00edc\u00ed vody | Pro zlatou barvu. |<\/p>\n\n\n\n

| Na posyp\u00e1n\u00ed | Sezam, m\u00e1k, nebo sko\u0159icov\u00fd cukr | |<\/p>\n\n\n\n

\ud83d\udc69\u200d\ud83c\udf73 Postup P\u0159\u00edpravy<\/h3>\n\n\n\n

1. P\u0159\u00edprava Kvasu a T\u011bsta<\/h4>\n\n\n\n
    \n
  1. Kvas:<\/strong> Ve st\u0159edn\u00ed m\u00edse sm\u00edchejte teplou vodu, cukr (jednu l\u017ei\u010dku z celkov\u00e9ho mno\u017estv\u00ed) a dro\u017ed\u00ed. Nechte st\u00e1t $5-10\\text{ minut}$, dokud nevzejde hust\u00e1 p\u011bna.<\/li>\n\n\n\n
  2. Such\u00e9 Sm\u00edch\u00e1n\u00ed:<\/strong> Ve velk\u00e9 m\u00edse (nebo m\u00edse robota) sm\u00edchejte mouku, zb\u00fdvaj\u00edc\u00ed cukr a s\u016fl.<\/li>\n\n\n\n
  3. Mokr\u00e9 Sm\u00edch\u00e1n\u00ed:<\/strong> Do m\u00edsy s kvasem p\u0159idejte cel\u00e1 vejce, \u017eloutek a olej (nebo rozpu\u0161t\u011bn\u00e9 m\u00e1slo).<\/li>\n\n\n\n
  4. Hn\u011bten\u00ed:<\/strong> Mokrou sm\u011bs nalijte k such\u00e9 a hn\u011b\u0165te h\u00e1kem v robotu (nebo ru\u010dn\u011b) asi $8-10\\text{ minut}$<\/strong>, dokud nez\u00edsk\u00e1te velmi hladk\u00e9, elastick\u00e9 a m\u00edrn\u011b lepiv\u00e9 t\u011bsto.<\/li>\n<\/ol>\n\n\n\n

    2. Kynut\u00ed<\/h4>\n\n\n\n
      \n
    1. Prvn\u00ed Kynut\u00ed:<\/strong> Vytvarujte z t\u011bsta kouli, vlo\u017ete ji do lehce naolejovan\u00e9 m\u00edsy, oto\u010dte, aby se obalila olejem, a p\u0159ikryjte. Nechte kynout na tepl\u00e9m m\u00edst\u011b $1,5$ a\u017e $2$ hodiny<\/strong>, dokud nezdvojn\u00e1sob\u00ed sv\u016fj objem.<\/li>\n<\/ol>\n\n\n\n

      3. Pleten\u00ed a Druh\u00e9 Kynut\u00ed<\/h4>\n\n\n\n
        \n
      1. P\u0159\u00edprava:<\/strong> T\u011bsto lehce prohn\u011b\u0165te a rozd\u011blte na dv\u011b stejn\u00e9 \u010d\u00e1sti. Ka\u017edou \u010d\u00e1st rozd\u011blte na $3$ nebo $6$ pramen\u016f (z $6$ pramen\u016f upletete slo\u017eit\u011bj\u0161\u00ed a efektn\u011bj\u0161\u00ed cop).<\/li>\n\n\n\n
      2. Pleten\u00ed:<\/strong> Uple\u0165te jeden velk\u00fd cop (nebo dva men\u0161\u00ed). Pleten\u00ed d\u011blejte voln\u011bji<\/strong>, proto\u017ee t\u011bsto je\u0161t\u011b nakyne.<\/li>\n\n\n\n
      3. Druh\u00e9 Kynut\u00ed:<\/strong> Opletenou cha\u0142ku p\u0159eneste na plech vylo\u017een\u00fd pe\u010dic\u00edm pap\u00edrem. P\u0159ikryjte lehce f\u00f3li\u00ed a nechte kynout $45-60\\text{ minut}$<\/strong>.<\/li>\n<\/ol>\n\n\n\n

        4. Pe\u010den\u00ed<\/h4>\n\n\n\n
          \n
        1. P\u0159edeh\u0159ev:<\/strong> P\u0159edeh\u0159ejte troubu na $180\\text{ \u00b0C}$<\/strong>.<\/li>\n\n\n\n
        2. Pot\u0159en\u00ed a Posyp:<\/strong> P\u0159ed pe\u010den\u00edm cha\u0142ku dvakr\u00e1t<\/strong> (s $5\\text{ minutov\u00fdm}$ odstupem) d\u016fkladn\u011b pot\u0159ete sm\u011bs\u00ed \u017eloutku a vody. Pot\u00e9 posypte m\u00e1kem, sezamem, nebo sko\u0159icov\u00fdm cukrem.<\/li>\n\n\n\n
        3. Pe\u010den\u00ed:<\/strong> Pe\u010dte $25-35\\text{ minut}$<\/strong>, dokud nen\u00ed cha\u0142ka hluboce zlatohn\u011bd\u00e1 a po poklep\u00e1n\u00ed zn\u00ed dut\u011b.<\/li>\n\n\n\n
        4. Chlazen\u00ed:<\/strong> Nechte chl\u00e9b zcela vychladnout na m\u0159\u00ed\u017ece.<\/li>\n<\/ol>\n\n\n\n
          \n\n\n\n

          Cha\u0142ka je nejlep\u0161\u00ed \u010derstv\u00e1! Je ide\u00e1ln\u00ed k sn\u00eddani s m\u00e1slem, medem nebo jako z\u00e1klad pro francouzsk\u00fd toast.<\/p>\n\n\n\n

          Pot\u0159eboval byste n\u00e1vod, jak up\u00e9ct $6$-pramenn\u00fd cop?To je skv\u011bl\u00e1 volba! Cha\u0142ka<\/strong> (nebo Challah\/Challa) je tradi\u010dn\u00ed \u017eidovsk\u00fd pleten\u00fd chl\u00e9b, kter\u00fd je proslul\u00fd svou n\u00e1dhern\u011b m\u011bkkou, nad\u00fdchanou st\u0159\u00eddou, lehce sladkou chut\u00ed a kr\u00e1sn\u011b zlatou k\u016frkou.<\/p>\n\n\n\n

          Pou\u017eit\u00ed vajec a absence ml\u00e9ka a m\u00e1sla (v tradi\u010dn\u00ed verzi, kter\u00e1 se dr\u017e\u00ed ko\u0161er pravidel) ji \u010din\u00ed jedine\u010dnou. Verze obohacen\u00e1 o m\u00e1slo je v\u0161ak tak\u00e9 velmi popul\u00e1rn\u00ed!<\/p>\n\n\n\n

          Zde je recept na klasickou, bohatou a m\u011bkkou Cha\u0142ku:<\/p>\n\n\n\n

          \ud83c\udf5e Dom\u00e1c\u00ed Chl\u00e9b Cha\u0142ka (Challah)<\/h2>\n\n\n\n

          Tento recept je na dv\u011b st\u0159edn\u011b velk\u00e9 cha\u0142ki (jeden $6$-pramenn\u00fd cop nebo dva $3$-pramenn\u00e9 copy).<\/p>\n\n\n\n

          \ud83d\udcdd Ingredience<\/h3>\n\n\n\n
          Polo\u017eka<\/strong><\/td>Mno\u017estv\u00ed<\/strong><\/td>Pozn\u00e1mky<\/strong><\/td><\/tr><\/thead>
          Hladk\u00e1 p\u0161eni\u010dn\u00e1 mouka<\/strong><\/td>$600\\text{ g}$<\/td><\/td><\/tr>
          Cukr krupice<\/strong><\/td>$100\\text{ g}$<\/td><\/td><\/tr>
          S\u016fl<\/strong><\/td>$1$ l\u017ei\u010dka<\/td><\/td><\/tr>
          Such\u00e9 dro\u017ed\u00ed<\/strong><\/td>$2$ l\u017ei\u010dky ($7\\text{ g}$)<\/td><\/td><\/tr>
          Voda (tepl\u00e1)<\/strong><\/td>$160\\text{ ml}$<\/td>M\u011bla by b\u00fdt tepl\u00e1, ne hork\u00e1.<\/td><\/tr>
          Vejce velk\u00e1<\/strong><\/td>3 ks<\/td>Pokojov\u00e1 teplota.<\/td><\/tr>
          \u017dloutek velk\u00fd<\/strong><\/td>1 ks<\/td>Pro obohacen\u00ed.<\/td><\/tr>
          Rostlinn\u00fd olej (nebo rozpu\u0161t\u011bn\u00e9 m\u00e1slo)<\/strong><\/td>$80\\text{ ml}$<\/td>Tradi\u010dn\u00ed recept pou\u017e\u00edv\u00e1 olej; m\u00e1slo p\u0159id\u00e1 bohatost.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
          \n\n\n\n

          | Na pot\u0159en\u00ed | 1 \u017eloutek sm\u00edchan\u00fd s 1 l\u017e\u00edc\u00ed vody | Pro zlatou barvu. |<\/p>\n\n\n\n

          | Na posyp\u00e1n\u00ed | Sezam, m\u00e1k, nebo sko\u0159icov\u00fd cukr | |<\/p>\n\n\n\n

          \ud83d\udc69\u200d\ud83c\udf73 Postup P\u0159\u00edpravy<\/h3>\n\n\n\n

          1. P\u0159\u00edprava Kvasu a T\u011bsta<\/h4>\n\n\n\n
            \n
          1. Kvas:<\/strong> Ve st\u0159edn\u00ed m\u00edse sm\u00edchejte teplou vodu, cukr (jednu l\u017ei\u010dku z celkov\u00e9ho mno\u017estv\u00ed) a dro\u017ed\u00ed. Nechte st\u00e1t $5-10\\text{ minut}$, dokud nevzejde hust\u00e1 p\u011bna.<\/li>\n\n\n\n
          2. Such\u00e9 Sm\u00edch\u00e1n\u00ed:<\/strong> Ve velk\u00e9 m\u00edse (nebo m\u00edse robota) sm\u00edchejte mouku, zb\u00fdvaj\u00edc\u00ed cukr a s\u016fl.<\/li>\n\n\n\n
          3. Mokr\u00e9 Sm\u00edch\u00e1n\u00ed:<\/strong> Do m\u00edsy s kvasem p\u0159idejte cel\u00e1 vejce, \u017eloutek a olej (nebo rozpu\u0161t\u011bn\u00e9 m\u00e1slo).<\/li>\n\n\n\n
          4. Hn\u011bten\u00ed:<\/strong> Mokrou sm\u011bs nalijte k such\u00e9 a hn\u011b\u0165te h\u00e1kem v robotu (nebo ru\u010dn\u011b) asi $8-10\\text{ minut}$<\/strong>, dokud nez\u00edsk\u00e1te velmi hladk\u00e9, elastick\u00e9 a m\u00edrn\u011b lepiv\u00e9 t\u011bsto.<\/li>\n<\/ol>\n\n\n\n

            2. Kynut\u00ed<\/h4>\n\n\n\n
              \n
            1. Prvn\u00ed Kynut\u00ed:<\/strong> Vytvarujte z t\u011bsta kouli, vlo\u017ete ji do lehce naolejovan\u00e9 m\u00edsy, oto\u010dte, aby se obalila olejem, a p\u0159ikryjte. Nechte kynout na tepl\u00e9m m\u00edst\u011b $1,5$ a\u017e $2$ hodiny<\/strong>, dokud nezdvojn\u00e1sob\u00ed sv\u016fj objem.<\/li>\n<\/ol>\n\n\n\n

              3. Pleten\u00ed a Druh\u00e9 Kynut\u00ed<\/h4>\n\n\n\n
                \n
              1. P\u0159\u00edprava:<\/strong> T\u011bsto lehce prohn\u011b\u0165te a rozd\u011blte na dv\u011b stejn\u00e9 \u010d\u00e1sti. Ka\u017edou \u010d\u00e1st rozd\u011blte na $3$ nebo $6$ pramen\u016f (z $6$ pramen\u016f upletete slo\u017eit\u011bj\u0161\u00ed a efektn\u011bj\u0161\u00ed cop).<\/li>\n\n\n\n
              2. Pleten\u00ed:<\/strong> Uple\u0165te jeden velk\u00fd cop (nebo dva men\u0161\u00ed). Pleten\u00ed d\u011blejte voln\u011bji<\/strong>, proto\u017ee t\u011bsto je\u0161t\u011b nakyne.<\/li>\n\n\n\n
              3. Druh\u00e9 Kynut\u00ed:<\/strong> Opletenou cha\u0142ku p\u0159eneste na plech vylo\u017een\u00fd pe\u010dic\u00edm pap\u00edrem. P\u0159ikryjte lehce f\u00f3li\u00ed a nechte kynout $45-60\\text{ minut}$<\/strong>.<\/li>\n<\/ol>\n\n\n\n

                4. Pe\u010den\u00ed<\/h4>\n\n\n\n
                  \n
                1. P\u0159edeh\u0159ev:<\/strong> P\u0159edeh\u0159ejte troubu na $180\\text{ \u00b0C}$<\/strong>.<\/li>\n\n\n\n
                2. Pot\u0159en\u00ed a Posyp:<\/strong> P\u0159ed pe\u010den\u00edm cha\u0142ku dvakr\u00e1t<\/strong> (s $5\\text{ minutov\u00fdm}$ odstupem) d\u016fkladn\u011b pot\u0159ete sm\u011bs\u00ed \u017eloutku a vody. Pot\u00e9 posypte m\u00e1kem, sezamem, nebo sko\u0159icov\u00fdm cukrem.<\/li>\n\n\n\n
                3. Pe\u010den\u00ed:<\/strong> Pe\u010dte $25-35\\text{ minut}$<\/strong>, dokud nen\u00ed cha\u0142ka hluboce zlatohn\u011bd\u00e1 a po poklep\u00e1n\u00ed zn\u00ed dut\u011b.<\/li>\n\n\n\n
                4. Chlazen\u00ed:<\/strong> Nechte chl\u00e9b zcela vychladnout na m\u0159\u00ed\u017ece.<\/li>\n<\/ol>\n\n\n\n
                  \n\n\n\n

                  Cha\u0142ka je nejlep\u0161\u00ed \u010derstv\u00e1! Je ide\u00e1ln\u00ed k sn\u00eddani s m\u00e1slem, medem nebo jako z\u00e1klad pro francouzsk\u00fd toast.<\/p>\n\n\n\n

                  Pot\u0159eboval byste n\u00e1vod, jak up\u00e9ct $6$-pramenn\u00fd cop?<\/p>\n","protected":false},"excerpt":{"rendered":"

                  To je skv\u011bl\u00e1 volba! Cha\u0142ka (nebo Challah\/Challa) je tradi\u010dn\u00ed \u017eidovsk\u00fd pleten\u00fd chl\u00e9b, kter\u00fd je proslul\u00fd svou n\u00e1dhern\u011b m\u011bkkou, nad\u00fdchanou st\u0159\u00eddou, lehce sladkou chut\u00ed a kr\u00e1sn\u011b zlatou k\u016frkou. Pou\u017eit\u00ed vajec a […]<\/p>\n","protected":false},"author":4,"featured_media":8890,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-8889","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepty"],"yoast_head":"\nCHL\u00c9B CHA\u0141KA - Recept\u00e1\u0159<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.rady-ch.top\/?p=8889\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"CHL\u00c9B CHA\u0141KA - Recept\u00e1\u0159\" \/>\n<meta property=\"og:description\" content=\"To je skv\u011bl\u00e1 volba! Cha\u0142ka (nebo Challah\/Challa) je tradi\u010dn\u00ed \u017eidovsk\u00fd pleten\u00fd chl\u00e9b, kter\u00fd je proslul\u00fd svou n\u00e1dhern\u011b m\u011bkkou, nad\u00fdchanou st\u0159\u00eddou, lehce sladkou chut\u00ed a kr\u00e1sn\u011b zlatou k\u016frkou. 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