Pan Judio [ES/EN] Jewish Bread

Lo simple no falla

Hola comunidad, hoy les quiero compartir una receta que es tan simple como deliciosa. Se que estan los amantes del pan y cada vez hay mas gente sabiendo e innovando sobre panes.

Hoy el pan que les quiero mostrar es un pan dulce, por tradicion Judio que mis hijos me piden todo el tiempo y como me encanta malcriarlos y darles todos los gustos me puse a prepararles el fin de semana.

Primero lo primero, elementos de la receta para poder cocinar:

Simple does not fail

Hello community, today I want to share with you a recipe that is as simple as it is delicious. I know there are bread lovers and there are more and more people knowing and innovating about bread.

Today the bread that I want to show you is a sweet bread, by Jewish tradition that my children ask me for all the time and since I love to spoil them and give them all the pleasures I started to prepare them for the weekend.

First things first, elements of the recipe to cook:

Ingredientes:

• 580gr de Harina
• 250gr de Agua (tibia)
• 90gr azucar
• 1/4 de levadura fresca o 2 cucharadas de levadura seca
• 60gr de aceite
• 1 cucharada de sal
• 60gr de manteca

Ingredients:

• 580g of Flour
• 250g of Water (warm)
• 90g sugar
• 1/4 fresh yeast or 2 tablespoons dry yeast
• 60g of oil
• 1 tablespoon of salt
• 60g of butter

Una vez que compramos todo, ponemos todos los ingredientes en un bowl, solo los secos. El agua tiene que estar tivia, y tambien es importante que la manteca no este fria. Dejarla a temperatura ambiente antes de usar.

Una ve que tenemos todos listo entonces si, con todos los secos dentro del y hacemos un hueco con la mano. ponemos el aceite la levadura, el azucar y luego el agua tivia y dejamos reposar para que la levadura se espume por 15 minutos aprox.

Once we buy everything, we put all the ingredients in a bowl, only the dry ones. The water has to be warm, and it is also important that the butter is not cold. Leave it at room temperature before using.

Once we have everything ready, then yes, with all the dry ones inside and we make a hole with our hand. We add the oil, the yeast, the sugar and then the warm water and let it rest so that the yeast foams for approximately 15 minutes.

La masa va a queda consistente, y va a ser una masa blanda. pero consistente. No va a quedarte pegajosa ni parecido asique es muy facil de manejar. Cuando termines de integrar todos los ingredientes y dejala formada como un bollo dentro del recipiente y esperamos una hora, Aprovechas y te haces lugar en la mesada donde vas a amazar luego asique passa un trapo para que este bien limpia la superficie.

The dough will be consistent, and it will be a soft dough. but consistent. It won't be sticky or anything like that so it's very easy to handle. When you finish integrating all the ingredients and leave it formed like a bun inside the container and wait an hour, you take advantage and make room for yourself on the counter where you are going to knead and then wipe it with a cloth so that the surface is well cleaned.

Ahora es cuando se viene la perte divertida. Bajamos la masa a la mesada, le damos un poco de amor y lo cortamos.
en 8 pedazos y luego los vamos estirando formando tiras lo mas parejass posible en largo y grosor.

Cuando terminamos con todas entonces es momento de trensarlas. ahi hay varias formass posibles. En mi caso la original, no es la que mas me gusta pero todas son validas, es solo la forma. El sabor va a ser el mismo.

Now is when the fun part comes. We lower the dough to the counter, give it a little love and cut it.
into 8 pieces and then we stretch them forming strips that are as even as possible in length and thickness.

When we finish with all of them then it is time to braid them. There are several possible ways. In my case, the original is not the one I like the most but they are all valid, it's just the shape. The flavor will be the same.

Una vez que ya los armamos, agarramos papel maneta o cualquier superficie que tengas para poder poner la Jala y que no se pegue, y con el horno pre calentado a 180grados, lo dejamos por 30 minutos.

Para hacerlos ver mas bellos esteticamente y quizas menos rusticos le podes poner unas pinceladas de huevo opor encima y decorarlo con semillas de sesamo.
A mi particularmente me gusta mas bien que se vea como un pan asique no le pongo nada.

Once we put them together, we grab paper handle or any surface you have to be able to put the Jala on so that it doesn't stick, and with the oven preheated to 180 degrees, we leave it for 30 minutes.

To make them look more aesthetically beautiful and perhaps less rustic, you can put a few brushstrokes of egg on top and decorate it with sesame seeds.
I particularly like it to look like bread so I don't put anything on it.

Ahi esta nomas, yo se las prepare a los nenes con un extra de placer. Las abri como si fuera un pan, les pise un poquito de manteca, jamon crudo y una leche chocolatada.

There it is, I prepared them for the kids with extra pleasure. I opened them as if they were bread, I put a little butter, raw ham and chocolate milk on them.

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