Flatter bread Jewish Sabbath bread

Ingredients for Flatter bread Jewish Sabbath bread

Instructions for Flatter bread Jewish Sabbath bread

To prepare the Flatter bread Jewish Sabbath bread recipe, please follow these instructions:

The water is poured into a bowl. The yeast is crumbled and stirred. Add salt, sugar, egg, lemon peel and wheat flour and knead the dough until it is smooth and easily let go of the bowl. The dough was kneaded through the table until it was soft and smooth. Sprinkle the bowl with a little flour. The dough is put in the bowl and a dish is laid over. Raises approx. 60 minutes a loose place until the dough has a double size.

The dough is thrown down and divided into 2/3 and 1/3. The pieces are divided into 3 pieces, each serving in sausages. The 3 long sausages must be 60 cm., And the 3 short approx. 40 cm. The 3 long pieces are laid side by side on the table and merged. The end pieces are pressed together and folded under the bread. The 3 short pieces are flattened in the same way and put on top of the first braid. A plate is covered with paper or lubricated with margarine. Put the bread on the plate and brush with egg whipped egg. Repeats approx. 30 minutes in a cozy place.

Brush again with eggs.

The oven is heated to 200 degrees. A refractory bowl of water is placed at the bottom of the oven. The bread is baked on the bottom oven rib for 20-30 minutes.

The finished bread is cooled by a baker.