[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"recipe-52619BFA-D87D-45BF-A7B5-783F025CAB33":3,"related-52619BFA-D87D-45BF-A7B5-783F025CAB33":67,"variants-52619BFA-D87D-45BF-A7B5-783F025CAB33":117},{"status":4,"recipe":5},"ok",{"id":6,"name":7,"description":8,"steps":9,"richSteps":15,"ingredients":16,"ingredientGroups":38,"variantOf":15,"variantNote":15,"prepTime":39,"cookTime":40,"totalTime":41,"servings":42,"difficulty":29,"category":43,"cuisineType":44,"tags":45,"language":54,"mainImage":55,"images":56,"nutrition":57,"creatorName":62,"creatorUsername":63,"creatorIsPublic":64,"createdAt":65,"updatedAt":66},"52619BFA-D87D-45BF-A7B5-783F025CAB33","Challah","A braided, egg-washed yeast bread inspired by traditional challah, enriched with sugar and sunflower oil, finished with poppy seeds for a subtle crunch.",[10,11,12,13,14],"Step 1: Combine the yeast, a pinch of the sugar, and a couple tablespoons of lukewarm water in a small bowl; stir to dissolve the yeast and let it sit for 10 minutes until foamy.","Step 2: In a large bowl, mix the flour, remaining sugar, and fine salt. Make a well in the center, add half the beaten egg, the yeast mixture, and the oil. Pour in about 200 ml lukewarm water and mix with a spoon, then knead with one hand while keeping the other clean until the dough comes together. If the dough is dry, add a little water gradually until it is moist but not sticky.","Step 3: Turn the dough onto a lightly floured surface and knead with both hands for about 10 minutes until smooth and springy. If very sticky, add a tiny amount of flour. Shape into a ball, oil a bowl, roll the dough to coat, cover with a clean towel, and let rise in a warm place for about 1 hour, or until doubled in size.","Step 4: Line a baking sheet with parchment. Divide the dough into three equal pieces and roll each into a 25 cm long sausage. Plait the pieces and transfer the loaf to the sheet; cover loosely and let rise for about 40 minutes until puffy.","Step 5: Preheat the oven to 200°C (180°C fan). Brush the loaf with the remaining beaten egg and sprinkle with poppy seeds if using. Bake on the middle shelf for 25–30 minutes until golden and tapping sounds hollow. If the top darkens, cover with foil. Cool on a rack before serving.",null,[17,21,24,27,31,34],{"id":15,"name":18,"quantity":19,"unit":20},"Strong white bread flour",500,"g",{"id":15,"name":22,"quantity":23,"unit":20},"Caster sugar",70,{"id":15,"name":25,"quantity":26,"unit":20},"Yeast",10,{"id":15,"name":28,"quantity":29,"unit":30},"Egg",2,"u",{"id":15,"name":32,"quantity":23,"unit":33},"Sunflower oil","ml",{"id":15,"name":35,"quantity":36,"unit":37},"Poppy seeds",1,"tbsp",[],180,28,208,8,"side","Polish",[46,47,48,49,50,51,52,53],"bread","braided","egg wash","yeast-leavened","soft","polish-inspired","plaited loaf","poppy seeds","en","https:\u002F\u002Fimages.tastynote.food\u002Frecipes\u002F52619BFA-D87D-45BF-A7B5-783F025CAB33\u002F75f54eb1-3a49-4e00-b5fd-0263cc5726ac.jpg",[55],{"calories":58,"protein":59,"carbohydrates":60,"fats":61},348.75,9.375,61.25,8.75,"Clarita","clarita2",true,"2026-02-10T18:38:18.425984-03:00","2026-06-10T18:03:35.309938-03:00",{"recipes":68,"page":36,"totalPages":113,"totalHits":114,"hasNext":64,"hasPrev":115,"queryId":116},[69,75,81,87,94,100,107],{"id":70,"name":71,"description":72,"mainImage":15,"category":43,"totalTime":73,"servings":74,"difficulty":36},"C27BCFA7-5A11-4A7B-A4A7-BED51BC6D991","Papas al horno crocantes","",60,4,{"id":76,"name":77,"description":78,"mainImage":79,"category":43,"totalTime":80,"servings":42,"difficulty":36},"ED02C650-0B0E-43E8-B049-68ECFE7CA4B5","Yorkshire Puddings","British-style Yorkshire puddings made from a simple batter of flour, eggs, milk, and a drizzle of sunflower oil, baked until puffed and browned.","https:\u002F\u002Fimages.tastynote.food\u002Frecipes\u002FED02C650-0B0E-43E8-B049-68ECFE7CA4B5\u002F38f162e0-b740-4568-bd5a-1a7cf8171d53.jpg",40,{"id":82,"name":83,"description":84,"mainImage":85,"category":43,"totalTime":86,"servings":74,"difficulty":29},"B5E91DBD-8752-4814-9C2A-D4E812DA2084","Venezuelan Turnovers","Beef-filled Venezuelan empanadas seasoned with Adobo, capers and Sazón, fried until golden and crispy.","https:\u002F\u002Fimages.tastynote.food\u002Frecipes\u002FB5E91DBD-8752-4814-9C2A-D4E812DA2084\u002Fae7ebeb2-fb56-4c50-bef0-a81449f5f55d.jpg",65,{"id":88,"name":89,"description":90,"mainImage":91,"category":43,"totalTime":92,"servings":93,"difficulty":29},"7CE2CD00-786E-42A1-8D53-1553C757FD3D","Venezuelan Arepas","Traditional Venezuelan cornmeal arepas cooked on a griddle and finished in the oven to yield soft, fluffy interiors with a crisp exterior.","https:\u002F\u002Fimages.tastynote.food\u002Frecipes\u002F7CE2CD00-786E-42A1-8D53-1553C757FD3D\u002F5057202f-12b0-4e07-b593-df7d6c4c40c2.jpg",35,6,{"id":95,"name":96,"description":97,"mainImage":98,"category":43,"totalTime":99,"servings":74,"difficulty":29},"926BCFF4-8B6B-4656-B8DF-E19C3B9F118E","Turkish Rice with Vermicelli","A Turkish side dish of fluffy rice cooked with toasted vermicelli and a light chicken stock, finished with a touch of butter for richness.","https:\u002F\u002Fimages.tastynote.food\u002Frecipes\u002F926BCFF4-8B6B-4656-B8DF-E19C3B9F118E\u002F3a6dc9a4-4b52-49b3-9f20-fe74690e7413.jpg",36,{"id":101,"name":102,"description":103,"mainImage":104,"category":43,"totalTime":105,"servings":74,"difficulty":106},"DC8DD438-68A3-4645-859B-7B0A345B8718","Three-cheese souffles","French-inspired, light and airy three-cheese soufflés baked in individual ramekins, finished with a goat cheese topping and served with a simple dressed salad.","https:\u002F\u002Fimages.tastynote.food\u002Frecipes\u002FDC8DD438-68A3-4645-859B-7B0A345B8718\u002F7024a9bf-1571-4dca-9a1d-b4b6bbe62c38.jpg",73,3,{"id":108,"name":109,"description":110,"mainImage":111,"category":43,"totalTime":112,"servings":74,"difficulty":36},"DC11D21B-EA59-478E-9D9B-DEC91C895D22","Tangy Cabbage Slaw","A tangy Ukrainian-style, mayonnaise-based slaw with crisp white and red cabbage, carrots, onion, and celery tossed in a lemony dressing of mayonnaise, lemon zest and juice, cider vinegar, wholegrain mustard, and celery salt; refrigerate before serving.","https:\u002F\u002Fimages.tastynote.food\u002Frecipes\u002FDC11D21B-EA59-478E-9D9B-DEC91C895D22\u002Ff69ec208-2c0c-49cc-847c-16473d843143.jpg",20,12,81,false,"91281beb6a8f88ea9eb57ac21259017a",[]]