My mother didn't have a recipe, everything was done according to precise gestures, and therefore her recipe is difficult to pass on, but what is certain is that her bread is the best in the world!
But even though I inherited some of her knowledge, I still tried to measure the ingredients and pass on her recipe to you, so that all Jewish women on earth can benefit from this blessing that she had in her hands, and especially from a Shabbat bread of unique softness and taste.
After cooking your challah, brush them while still hot with a mixture of olive oil, a chopped head of garlic, and a bunch of coriander.
I only ask this small favor of you, when you make this bread, don't forget to say that this bread is in memory and to the merit of my Mother, Louise Yoheved beat Noira Shoshana and her daughter whom she lost who was barely 37 years old, named Gilda Adina beat Louise Yoheved.
Ingredients :
1 kg of sifted flour
2 heaped tablespoons of dried yeast or one cube of brewer's yeast
22 grams of salt
Water needed for a pliable dough
3/4 of a (plastic) glass of sugar
1 glass + 1/4 (plastic) of oil
Sesame seeds
An egg.
Olive oil mixture:
1 glass of olive oil
a clove of chopped garlic
a bunch of coriander
Preparation
Mix all the ingredients in your food processor with the dough hook, knead for 10 minutes, gradually adding warm water until you obtain a soft dough. .
Once your dough is smooth and supple, cover and let it rise.
After about an hour, carefully cut pieces of dough with a knife and make your challahs.
Let it rise a second time for 35 to 40 minutes and do not brush with beaten egg.
Bake in the middle of a preheated 220°C fan-assisted oven for approximately 20 minutes.
Mix 1 glass of olive oil with a clove of chopped garlic and a bunch of cilantro, and brush the mixture onto the pasta after cooking while it is still hot.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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