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Hashish Challah

Hashish Challah

Photo by K.G. available under CC.

Recommended amount of hash: 3g for approx. 10 people, 0.3g per piece

switch to metric units
1.75 oz
0.105 oz
7 oz
0.7 oz
5 tablespoons
lukewarm milk
0.7 oz
pinches of salt
egg to brush on

Melt the butter. Warm the hash, crumble it, and dissolve it in the butter. Let it cool.

Work the flour, yeast, and lukewarm milk into a sponge (thick batter). Let it sit for 10 minutes in a warm place.

When the sponge starts tearing, add the hash butter, egg, sugar, and salt, and knead it into a smooth dough. If it becomes too soft after kneading, add a bit of flour. Let it sit for 15 minutes.

Separate the dough into three equal pieces and roll them into long tubes. Lay them so that they taper together. Braid the three pieces and push them together at the end. Let it sit another 15 minutes, and brush it with the egg. You can also sprinkle on grated hemp seeds.

Bake it for 15 minutes on the middle rack at 200 degrees Celsius.