Challah Bread with Rose
Fruit of the Jewish culture, this brioche bread is traditionnally served on celebrations like Sabbath. Rachèle had the delicious idea of adding a touch of rose to the classic recipe found in Second Helpings, Please!
- 125 ml oil (sunflower or other)
- 125 ml rose hydrosol
- 60 ml sugar
- 7,5 ml salt
- 2 eggs
- 3 ¾ - 4 cups flour
- sesame or poppy seeds
- 1 egg yolk
- 5 ml water
- Rinse a large bowl with warm water, then dissolve the 5 ml of sugar into the warm water.
- Sprinkle yeast on top and let stand for 10 minutes.
- In the meantime, warm up the rose hydrosol over low heat. The liquid should be lukewarm.
- Stir the yeast blend to dissolve.
- Combine with oil, hydrosol, sugar, salt, eggs an half the flour. Beat well.
- Stir in the rest of the flour. The dough should be sticky.
- Cover and let stand for 10 minutes.
- On a floured surface, knead for 10 minutes, adding flour as needed.
- Place the dough in a greased bowl, cover and let rise in a warm place until double in bulk, about 90 to 120 minutes.
- Punch down, cover and let rise again until double, for about 45 minutes.
- Divide dough into three equal parts. Shape into strands.
- Place on a greased baking sheet and braid loosely.
- Fasten both ends securely. Cover with a damp cloth and let rise until double again, about 45 minutes.
- Beat the egg yolk with 5 ml of water.
- Brush the risen dough with the egg yolk mix.
- Sprinkle with sesame or poppy seeds.
- Bake at 375°F for 20-30 minutes, or until golden brown.