Our stylist Beatrice Prada has prepared challah, a very fragrant bread that pays homage to shabbat, the Jewish Sabbath. A kosher recipe which transforms Saturday into a special moment in which diners share a braid of bread full of meaning and sacredness. At first glance it may remind you of a pain brioche, but don't be fooled by its appearance: by tasting it you will discover its pleasant compactness. If you love savory breads, we recommend adding a light rain of coarse salt before baking.

The challah recipe

Ingredients for two braids:
1 kg of 0 or manitoba flour, 80 g of sugar, 20 g of salt, 20 g of fresh brewer's yeast or 13 g of dehydrated yeast, 50 ml of peanut oil, an egg.
You will also need the egg yolk to brush.

Procedure and cooking
Dissolve the yeast in two glasses of lukewarm water, stirring until the water is cloudy and without solid residues. Add sugar, oil and egg, mixing well with a fork. Add the flour, adding a little at a time and hydrating it with the mixture before adding more. While adding the flour, in the second or third phase, add the salt to the dough. At this point, transfer the mixture to a planetary mixer and start the mixer with the hook. If you do not have one, continue kneading in the bowl or on a shelf, working until the dough is smooth and compact.Now transfer it to a large container lightly greased with seed oil, cover with a damp cloth and leave it rise for a couple of hours. Divide the dough into two parts, which will become loaves of bread. Divide each part into three, form long rolls (you will get six) and weave them into two braids of the same size. Once the weave is finished, fold the ends under the braid.

Now place the braids on a baking tray lined with parchment paper, let rise another half an hour, brush them with the yolk of an egg and bake at 200 ° C. After ten minutes, lower to 180 ° C and cook for another 20 minutes.