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The Challah © foto Daniela di Veroli

600 grams of flour
1 small cube of brewer’s yeast (or 210 grams)
30 millilitres of extra-virgin olive oil
3 spoons of sugar
2 teaspoons of salt
Water as needed

The challah is the braided loaf (but then the imagination gives vent also to daring plots) that recalls the double portion of manna that Jews received in the desert on Friday to be able to eat also on Saturday without having to pick it, so breaking the rest of Sabbath. This is the vegan version without eggs (without milk the challah is always vegan, because it is usually accompanied by meat foods, and the Jewish rule forbids the eating of milk and meat in the same meal). The final aspect of the challah without eggs will be more "penalized" from the one with the eggs, because not being able to brush the surface the result will be more opaque than that with the eggs, but none less soft orappetizing for that .

Melt the yeast with a little bit of water and a teaspoon of sugar, and wait for a few minutes.

Mix the flour with the salt and the remaining sugar, add the oil, the yeast, and the water gradually until you get a soft dough that you can work without sticking. Work it for ten minutes.

Grease a large bowl, put the dough inside it and cover with a foil. Leave tostand in a sheltered place for at least two hours.

When the time is up, work the dough briefly and give it the desired shape.

Put the bread (or the breads) on an ovenproof dish with paper and cover with a cotton cloth. Allow to stand again (with the oven off, with only the small light) for about an hour. Bake in the hot oven at 190° for 20-30 minutes (it depends on the size of the bread and on the oven).

Recipe by Daniela Veroli