Bread is tricky. If you don’t let your dough rise long enough, it will come out a brick or just tasting like yeast. But this recipe is so easy, this Challah bread is wonderful every time. I dare you to try it, it’s delicious for breakfast and goes well with any dish too.
- 575g flour
- 5g instant dry yeast
- 55g sugar
- 1tbsp salt
- 4 eggs
- 15cl lukewarm water
- 40g olive oil
DOUGHStir together the flour, sugar, yeast and salt. Set aside. Blend together the water, olive oil, 2 whole eggs and 2 yolks (keep the whites for later use).
- Combine the two mixtures and knead for at least 10 to 15 minutes. The dough should be elastic and smooth.
- Form a ball with the dough and put it in a large bowl that you would have previously oiled or buttered.
- Cover the bowl and let the dough rise in a warm environment (I always choose to put it in the oven set at 37°) for an hour and a half. It should have doubled in size.
BRAIDINGOnce it has risen enough, divide the dough in 6 (or 9) equal parts, depending if you want 2 big loaves or 3 normal sized.
- Roll each piece into a stick (about 30cm long). Braid each loaf with the three-strand technique.
Put on a baking sheet and rise for another hour.
COOKINGPreheat your oven at 180°.
- Use the egg whites that you previously set aside with a teaspoon of sugar and paint the braids with the mixture.
- Cook for about 20-25 minutes.