Soft bread
An amazing loaf of bread, simple to prepare and soft
What are you going to prepare for Shabbat?
Ingredients-
2 and a quarter cups of lukewarm water – 550 ml
One tablespoon and a quarter of dry yeast
4 tablespoons of sugar
One kilo of flour (bread flour/challah flour/Manitoba flour is recommended)
1/3 cup olive oil
A heaping spoonful of salt
Dried fruit of your choice and black olives
Preparation-
In the mixing bowl, mix with a spoon – yeast, sugar and water and wait 10-15 minutes – until the mixture thickens.
In the bowl of a stand mixer fitted with a dough hook, add the yeast mixture that will make the flour rise.
And start kneading at a slow speed, while kneading, add the olive oil and salt and knead for about 10-12 minutes until you get a uniform and smooth dough.
Transfer the dough to a bowl lightly greased with olive oil and let it rise for about an hour – until the dough has doubled in volume.
From one kilo onwards, I recommend making 3 loaves of bread.
Weigh the dough and divide it into 3 parts (about 550g each), form a ball, cover with a cloth and let rise for 30 minutes.
Prepare 3 English cake tins lined with baking paper
Once the balls have doubled in volume, spread out a long strip and place the dried fruit on it, then roll the bread up to the length of the mold and place the strip so that its seam is at the bottom.
Brush with water (you can sprinkle with sesame seeds or whatever you like on top), cover with a towel and let rise until doubled in volume (about an hour), bake in a preheated oven at 200 degrees until golden brown (about 20-25 minutes).
When the bread is hot, cover it with a cloth until it cools completely to keep it soft.
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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