Challah

Nothing for me to celebrate,but it's actually a festive bread from Israel,found this one in a book,I was drawn by the shape and having various seeds outside.

Hi Rizmu!
Very happy you like this,I don't make rich bread often,but I am attracted by the beautiful shape and placement of various seeds,of course the original is better,but I think mine is close enough,and further more it tasted good,I am glad I learned something new!
You are going to try,that's good news,with your good experience on baking bread,you surely will have a successful one,I am convinced!
Kneading was not difficult at all,my machine didn't complain 😬.

Hi rick 😊✨
Thank you for a lot of もぐもぐ & リスナップ‼️
I'm so happy 💓✨
Yesterday,I was looking around your photos.
All of those looked delicious and beautiful 🙌
I was attracted in that by this bread,so I love breads 💓
Rizmu also made it ,didn't she ⁉️
It looked yummy❣️
It's ok nothing to celebrate 😉
I always want to have delicious breads ‼️
I will try to look it up 💻

You are welcome カンカンSan!
Thank you so much for your compliments,I am very happy with this!The shape is little special ,but the bread itself,I really can't relate to be anything festive,many local bakeries are full of this type of bread.It still tastes great,and I have lots of satisfaction making it.
Rizmu made it,very similar recipe,and it turned out really amazing,I am impressed with her bread making skill.
If you are interested,I could write a simple baker's percentage recipe,experienced baker like you should understand,how about it?Please let me know!

Hi rick ‼️
Thank you for your quick reply.
I appreciate your kindness ❣️
Off course‼️I'd love to know this recipe 🙌It's OK simple baker's percentage.
Rizmu is a teacher of the bread for me.
She has high skill and many knowledge,and always gives me something advice!

By the way,l had sent my comments without thinking about difference in time.
Were you all right?

Hi,カンカンさん!
That's alright,there is only 1 hr difference of time,your comment is welcome anytime!
Sure I will write you a recipe,but let me leave it until tonight,I am rushing out to work now,sorry about that,see you later!

Hi カンカンSan,I have uploaded the recipe.This is the exact measurement from the book.
I always make pre fermentation,poolish,for better flavour and keeping longer,if you want to do that,please adjust the yeast that you use.
The author says the texture of challah should be like cotton wool,soft and easy to pull apart,that's why all purpose flour is use(you could mix 強力粉 and 薄力粉together),and it's under-knead and under-proved,meaning less kneading and proving time than usual.
I hope you bread is successful,don't hesitate to let me know if you need help!

Good evening rick！

Thank you for taking time out of your busy schedule.
I read your comment and was able to know what this bread was somehow.
Also I'd like to try making it( •̀ᴗ•́ )و ̑̑
Please tell me the baker's percentage that you know ,If it is possible🙏 it's simple percentage .

If can't do it, please do not mind it.
It's OK I will try to look it up 💻😉

Can you understand my English ？
I'm so sorry I think there are something wrong🙏😅

You are welcome!I have already put it up👆🏻,please tap 'ingredients ' and you will see!Can you?
Your English is excellent,no worries!

Good morning rick ！
I'm early💦😅
Thank you for giving me good advice🙌
I don't know if I can do it, but I'll give it a shot soon ◡̈⃝︎⋆︎*