Focaccia with bacon asparagus eggs and cheese
20 recipes
challah
ingredients
servings
8
Type 0 flour bread
170 oz
Water
110 oz
Dry brewer's yeast
4 oz
Manitoba flour
520 oz
White sugar
80 oz
Iodized salt
15 oz
Honey
40 oz
Water
30 oz
Extra virgin olive oil
65 oz
Eggs
3 unit
Egg, yolk
3 unit
Bakery products from Italy
challah
challah
ready in
6 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
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.
preparation
step 1
Start from lievitino: in a bowl pour the water and dissolve the beer yeast dehydrated Stir with a spoon to dissolve completely
step 2
In a large bowl, place the flour and add the yeast dissolved in water.
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
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.
step 5
Add sugar, honey and started to knead
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
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.
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
step 9
Divide the dough into balls, and place them on a baking sheet round a nearby allaltra and let rise for another hour
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
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
step 12
Once cooked your challah is golden, fragrant and soft, ready to be served
