I remember when all these braids started being shared on social media. All the moms who were at home with their little ones, including me, were happy to go back to the kitchen to explore and try these new wonders of braiding lol! It was just crazy how many shapes of “Challots” popped up on the net, all of a sudden! So, I had to find an easy-to-work dough for these bread shapes that were sometimes not so easy to reproduce! Conclusion, this bread is as delicious as the one I make every week, without egg! Maybe the taste could be compared! But the texture is as soft as a good Shabbat bread should be!
Some breading ideas right here!
The dough.
3/4 cup lukewarm water (200ml)
4 tbsp. of fresh yeast or 2 dries.
3 3/4 cup white flour (500g)
1 large egg
1/3 cup of sugar (60g)
12g salt
1/4 cup vegetable oil (40g)
Gilding
1 beaten egg
1 to 2 teaspoon of water
A pinch of salt
Sesame or poppy seeds
Instructions
Pour the water and the fresh yeast into the bowl of the food processor. Cover with flour and add the eggs. Mix with the hook at low speed for 30 secs, then add the sugar, salt, oil and continue to mix for 3 min. Switch to medium speed and knead for about 4 minutes until the dough becomes soft, smooth and elastic. Because the flour is completely different from state to taste and country to country, I would not hesitate to add a little flour or water depending on the necessity of your dough. Just add by some little quantities at a time (tbsp x tbsp. Then form the dough into a ball and place it in a lightly floured bowl. Cover with cling film and let rise for 40 mins. Degas the dough and transfer it to the work surface.
Now you can go on with the shaping: Divide the dough into equal piece and make 2 “Challot” of 2/3 stand! Enjoy shaping the way you like! I put a link if you’d like!
Let the “Challots” rise for about 20 minutes. You can brush some egg wash or just bake them as is! 25-35 minutes at 360F/ 190C. Once it’s baked, let them sit 5-10 minutes on wire rack. You can freeze them. And defrost them straight from the freezer. Just put your oven at 380F 195C and once you put the “Challots” in the oven, switch the oven down to 250F for about 25-30min. or until challots are completely defrost! Store it in a bread box at room temperature for up to 2 days.
Please excuse me on any misspellings!!! Don’t hesitate to ask anything in the comment box below!!!
