Traditional Jewish bread recipe

Cooking seems so simple in the eyes of many people, but when they really try to cook it themselves, they have no idea at all and simply don't know where to start. To make a good dish, method is the key. Next, I will tell you about the specific methods of making traditional Jewish bread.

1.1211 eggs, 3 egg yolks, and salt, then add the melted butter that is not hot and stir well.

2.212 Add 60g of fine sugar to 180g of water at about 50 degrees to dissolve, then add dry yeast and stir evenly. Let it sit for 5 minutes until foam appears on the surface.

3.1 Stir at a low speed to form a dough, then stir at a high speed until it is smooth and can be pulled into a thin film (the same applies to hand kneading, knead until it is smooth and elastic and can be pulled into a thin film)

4.2 Pour the flour into a mixing steel and add 1) the yeast water, 2) the egg butter mixture. . Prepare another 60g of water and add it according to the hardness of the dough.

5.12 After kneading, place it in a warm place and let it rise for about 1 hour. (I put it in the oven, without electricity, and put a bowl of boiling water in the oven to increase the temperature and humidity)

6. After 211 hours, the dough has doubled in size

7. Divide the fermented dough into 50g pieces each and roll into balls. About 20 pieces can be divided into

8. Flatten the dough, roll it out horizontally, and roll it up. The bottom edge should be thin.

9. After rolling, roll them into strips about 25cm long

10. Take 6 pieces and pinch the starting point

11. First press the 6th one on the 1st one

12.Press the second one on the sixth one.

13. The first heel is pressed onto the third heel

14. Put 5 on top of 1 again

15. Put 6 on 4 again

16. Then repeat the steps of 2-press-6, 1-press-3, 5-press-1, 6-press-4 until the braid is complete and the opening is tightened. Let it rise at warm room temperature for 1 hour.

17. Mix egg yolk and water, brush on the surface of the bread, and sprinkle with almond slices

18. Bake at 180 degrees, top and bottom heat, for about 25 minutes, until the surface is brown enough to cover the tin foil

Whenever we see someone else cooking a delicious meal, we are bound to be envious. Now don’t worry, just try making traditional Jewish bread yourself according to the above instructions.