You might not know, but I have Jewish roots, just a glance at my great grand father’s picture is enough to know there is something there. I have always felt a big intrest for the Jewish community and its costums, I kind of amdire them. So, while I was doing some research I found challah bread and how the Jewsih use it (and its “perfect for french toast” characteristics).
So I decided I will make one.
The loaf isn’t as fluffy as those made with white sugar, but the texture is perfect for French Toast (yes, mentioned for the second time) or a simple snack.
Its a bit tricky when braiding, but I promise I had a lot of fun.
The mixture has to be separated in six and then roll out in strings.
The you braid it, use this video for help, its too complicated to be explained in words.
And then voilá, lovely uncooked loaf.
- 2 1/2 tbsp of active dry yeast
- 1/2 cup of warm water
- 1/4 cup of olive oil, plus more to grease the bowl
- 3 small eggs, plus one for brushing
- 1 tbsp of sea salt
- 4 cups of all purpose flour, plus more for kneading
- 1/2 cup of sugar
- In a big bowl or on your stand mixer’s bowl, dissolve the yeast with the warm water and let sit for 4 minutes, to let the yeast activate and expand.
- Mix in oil, sugar and salt into the yeast.
- Add the eggs, one at the time.
- Add the flour, one cup at the time. You can use the hook attachment for a stand mixer or a wood spoon by hand. Knead until it has reached a smooth consistence.
- Oil a large bowl and let the dough rise, cover with platic wrapp and wait for about 1 and a half or 2 hours. (The room must be warm)
- After that, punch the dough and let it rise for another 45 minutes at least, put the best is to wait 7-8 hours.
- Now, put the dough in a floured surface and cut in 6 equal pieces (I used a scale to be more exact)
- Roll the dough about 13″ and watch this video to braid the bread.
- Preheat the oven to 375 F (200 C)
- After braided, put the challah in a greased baking sheet or one with a silpat, and let the dough rise again for half an hour (cover with a towel).
- Beat the missing egg and spread it through the challah and bake for 20 minutes, then spread egg again and bake for another 15. Make sure the bread is golden before you take it out of the oven.
- Let it cool