My mother didn't have a written recipe. Everything relied on precise techniques, passed down through experience and difficult to replicate. But one thing is certain: her bread was the best in the world!

Even though I inherited some of her expertise, I tried to measure the ingredients precisely so I could pass on her recipe to you. In this way, all Jewish women can benefit from the blessing she held in her hands and prepare, for Shabbat, challahs of unique tenderness and flavor.

I simply ask one thing of you: when you prepare this bread, please remember to say that it is made in memory and to the credit of my mother., Louise Yoheved defeats Noira Shoshana, as well as my sister, who passed away at only 37 years old, Gilda Adina beats Louise Yoheved and my dear Father Rene Avraham ben Oreida.

Ingredients

• 1 kg of sifted flour
• 2 heaped tablespoons of dried yeast or 1 cube of brewer's yeast
• 22 g of salt
• The amount of water needed to obtain a soft dough
• ¾ of a plastic cup of sugar
• 1 1/4 plastic cup of oil
• Sesame seeds
• 1 egg

Preparation

In the bowl of your food processor fitted with the dough hook, mix all the ingredients.

Knead for 10 minutes, gradually adding lukewarm water, until a soft dough is obtained.

As soon as the dough is smooth and supple, cover it and let it rise.

After about an hour, carefully cut pieces of dough with a knife, then shape your challahs.

Let them rise a second time for 35 to 40 minutes.

Brush them with the beaten egg, then sprinkle them with sesame seeds.

Bake the challahs in the middle of the preheated oven at 220 °C, in fan-assisted mode, for approximately 20 minutes.