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.
Apres avoir fait cuire vos halot, badigeonner les à chaud d’une mixture d’huile d’olive, une tète d’ail hachée, et un bouquet de coriandre.
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.
Mixture à l’huile d’olive :
1 verre d’huile d’olive
une taille d’ail hachée
un bouquet de coriandres
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.
Laisser monter une seconde fois pendant 35 à 40 minutes et ne badigeonner pas avec un œuf battu
Bake in the middle of a preheated 220°C fan-assisted oven for approximately 20 minutes.
Mélanger 1 verre d’huile d’olive et une taille d’ail hachée, et un bouquet de coriandres et les badigeonner apres cuisson quand elles sont encore chaudes
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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