Focaccia with bacon asparagus eggs and cheese
Bakery products from Italy
translated by Italian with
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.
Start from lievitino: in a bowl pour the water and dissolve the beer yeast dehydrated Stir with a spoon to dissolve completely
In a large bowl, place the flour and add the yeast dissolved in water.
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
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.
Add sugar, honey and started to knead
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
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.
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
Divide the dough into balls, and place them on a baking sheet round a nearby allaltra and let rise for another hour
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
Bake the challah in preheated conventional oven at 190 ° for 30-40 minutes if convection oven at 170 ° C for 20-25 minutes
Once cooked your challah is golden, fragrant and soft, ready to be served