Description: The braided bread eaten by Jews on Shabbat and holidays.
Difficulty: moderate
Prep time: 30m
Cook time: 20m
Combine bread flour (1 kg), yeast, sugar (25 g), and water (600 ml) in the bowl of a stand mixer.
Mix on low for about 30 seconds with the and then add eggs (2), salt (10 g), and oil (50 g). Continue to knead on low until smooth, about 12 m. (To see if the dough is ready you can use the "windowpane test".)
Let the dough rest, covered with plastic wrap, until it has doubled in size, around 45 minutes.
Once the bread is rested it's time to shape it. At this point you have some options. You can make 1-3 loaves or you can make around 15-25 rolls. Either way, shape the dough and place the shaped dough on baking trays lined with parchment. At this point you can give them an egg wash by brushing the dough with beaten eggs (2).
Let the shaped dough rest, uncovered, until it does not fully rebound when pressed lightly with a finger, approximately 45 m. While the dough is resting preheat the oven to 200°C (390°F) so it is ready when the bread is done rising.
When the bread is done rising, apply an egg wash, then bake until golden brown and tapping the bottom of the bread produces a hollow sound. For smaller rolls (in the 50-60 gram range) start checking after 15 m; for larger rolls start checking after 18 m. For bread start checking after 20 m.
When the bread is ready, place it on cooling racks and allow to cool completely in order for the crumb to set properly.