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!


  • 5 ml sugar
  • 125 ml warm water
  • 11 ml yeast
  • 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


  1. Rinse a large bowl with warm water, then dissolve the 5 ml of sugar into the warm water.
  2. Sprinkle yeast on top and let stand for 10 minutes.
  3. In the meantime, warm up the rose hydrosol over low heat. The liquid should be lukewarm.
  4. Stir the yeast blend to dissolve.
  5. Combine with oil, hydrosol, sugar, salt, eggs an half the flour. Beat well.
  6. Stir in the rest of the flour. The dough should be sticky.
  7. Cover and let stand for 10 minutes.
  8. On a floured surface, knead for 10 minutes, adding flour as needed.
  9. Place the dough in a greased bowl, cover and let rise in a warm place until double in bulk, about 90 to 120 minutes.
  10. Punch down, cover and let rise again until double, for about 45 minutes.
  11. Divide dough into three equal parts. Shape into strands.
  12. Place on a greased baking sheet and braid loosely.
  13. Fasten both ends securely. Cover with a damp cloth and let rise until double again, about 45 minutes.
  14. Beat the egg yolk with 5 ml of water.
  15. Brush the risen dough with the egg yolk mix.
  16. Sprinkle with sesame or poppy seeds.
  17. Bake at 375°F for 20-30 minutes, or until golden brown.