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Type 0 flour bread

170 grams


110 grams

Dry brewer's yeast

4 grams

Manitoba flour

520 grams

White sugar

80 grams

Iodized salt

15 grams


40 grams


30 grams

Extra virgin olive oil

65 grams


3 unit

Egg, yolk

3 unit

Bakery products from Italy



vegetarian with gluten with eggs with good fats

ready in

6 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate


The challah is the typical bread of the Sabbath, that is, on Friday evening, which is a very special time of the week to the Jews.

challah step 1

step 1

Start from lievitino: in a bowl pour the water and dissolve the beer yeast dehydrated Stir with a spoon to dissolve completely

challah step 2

step 2

In a large bowl, place the flour and add the yeast dissolved in water.

challah step 3

step 3

Knead the dough with hands, then transfer it on a floured tray and handle it in order to obtain a compound of soft and homogenous. Place it in a bowl and let rise covered with foil for 30 min

challah step 4

step 4

After the necessary time, lievitino has doubled in volume. At this point, dissolve the salt in a small bowl with water. Then pour into the bowl of a lievitino planetara.

challah step 5

step 5

Add sugar, honey and started to knead

challah step 6

step 6

Pour the sifted flour to rain continuing to go to the beaters on medium speed, then pour the eggs and also when the yolks are also fully incorporated

challah step 7

step 7

When the yolks have been incorporated nellimpasto, add the olive oil. Add water where you had dissolved salt. Continue to knead until a smooth and soft compound.

challah step 8

step 8

Form a ball with the dough and transfer it in a bowl to make it rise covered with plastic wrap for at least 3 hours. After the necessary time, the dough has doubled in volume

challah step 9

step 9

Divide the dough into balls, and place them on a baking sheet round a nearby allaltra and let rise for another hour

challah step 10

step 10

Once the dough has finished rising latest, you can brush the challah with a beaten egg yolk with a tablespoon of water, using a brush kitchen

challah step 11

step 11

Bake the challah in preheated conventional oven at 190 ° for 30-40 minutes if convection oven at 170 ° C for 20-25 minutes

challah step 12

step 12

Once cooked your challah is golden, fragrant and soft, ready to be served

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