Challah is a typical Jewish braided bread. Challah is usually eaten eaten on Shabbat, the Jewish day of rest, observed from just before sunset on Friday evening until soon after sunset on Saturday night. Unlikely brioche breads, it contains no butter or milk, important rule according to the laws of Kashrut.
After watching a video with a girl braiding brioche and bread dough, giving them some beautiful shapes, I decided to find out what kind of dough could it be…. I found out it was this semi-sweet bread, read something about Shabbat bread, and decided to make it, to try something new and so intriguing. Here you have the recipe I tested.
I wish a good day to all of you :-*

Ingredients for 6 servings:
280 g of flour
50 g of sugar
100 g of water
12 g of baker’s yeast
purchase Indocin online 1 tbsp of seed oil
1 egg
1 pinch of salt

1 yogurt

Preparation Time: 30 min
Baking Time: 25 min
Total Time: 55 min + 4 hours for rising

How to make Challah

Dissolve yeast in water at ambient temperature.

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Add sugar and flour and start to combine.

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Then add egg, oil and salt.

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Knead till getting a soft dough, then let it rise for 3 hours.

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Then divide it into four equal pieces.

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Roll each piece between your hands until they are long strands.

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Attach the four strands together at one end.

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Now start to braid them, starting from the outer strands, till getting a nicely braided Challah.

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Slightly press the ends to attach them.

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Put your Challah on an oven tray and let rise for 1 more hour. Then brush it with the beated yolk and bake it.

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Bake at 180°C for 10 minutes, then for 15 more minutes at 160°C.

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Let cool down a little and serve.

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