Recipe for Challah, a braided bread, with Kaitlyn Reinhart
Anne-Sophie Nardy
A few weeks ago, we met Kaitlyn Reinhart in a story on our Instagram account, to share one of her superb recipes with us.
Canadian and Parisian by adoption, Kaitlyn is the co-founder of Otium Paris , a Parisian juice bar and vegetarian café that offers a committed, tasty, and spiritual approach to food. If you'd like to learn more about her, we've dedicated an article to her here .
Kaitlyn kindly agreed to share her recipe for Challah with us, a superb braided bread that's beautiful to look at and good for the body, and which we wanted to remind you of here.
The ingredients
For this recipe you will need:
- 480g of flour
- 75g of olive oil
- 120g of milk (or 120g of water)
- 2 eggs
- 8g of salt
- 70g of sugar
The recipe
We start by mixing the milk, olive oil and eggs.
Then mix the dry ingredients with the wet ingredients until you obtain a smooth dough.
Knead the dough, then let it rest for a few minutes before starting again. Alternate between kneading and resting for about 15 minutes. The dough should be smooth and firm.
Oil the dough then place transparent film on top in a bowl.
Let it sit for 1 hour at room temperature, then overnight in the refrigerator.
The next day, it will have doubled in size.
Cut it into 6 pieces. Flatten each piece, then roll the dough up.
Roll the dough with flat hands.
For braiding, follow these steps:
Once the ends are finished, brush the bread with an egg.
Cover with film and leave to rest completely for up to 1.5 hours after removing from the fridge.
Then bake at 190°C for 20 to 30 minutes.
To help you, here is a summary of all the steps.
You can finally enjoy this delicious braided bread!
