{"id":67521,"date":"2022-11-06T19:50:11","date_gmt":"2022-11-06T19:50:11","guid":{"rendered":""},"modified":"2022-11-06T19:50:11","modified_gmt":"2022-11-06T19:50:11","slug":"recette-hallah-pain-traditionnel-juif","status":"publish","type":"post","link":"https:\/\/harissa.com\/news-wp\/recette-hallah-pain-traditionnel-juif\/","title":{"rendered":"Recette Hallah (pain traditionnel juif)"},"content":{"rendered":"<p>Recette Hallah (pain traditionnel juif)<\/p>\n<p>Les hallot sont des pains tress\u00e9s issus de la cuisine juive qui se consomment tous les vendredis soir et tr\u00f4nent sur la table de shabbat. Proches de la brioche, elles peuvent \u00eatre garnies de tout type de graines&nbsp;: nigelle, s\u00e9same, pavot, graines de courges&#8230; On vous explique comment faire une hallah maison gr\u00e2ce \u00e0 cette recette extraite du livre \u00ab\u00a0My Jewish Bakery\u00a0\u00bb de Vanessa Zibi.<\/p>\n<p><strong>Infos pratiques<\/strong><\/p>\n<ul>\n<li><label>Nombre de personnes&nbsp;<\/label>2<\/li>\n<li><label>Quantit\u00e9&nbsp;<\/label>2 hallot<\/li>\n<li><label>Temps de pr\u00e9paration&nbsp;<\/label>45 minutes<\/li>\n<li><label>Temps de cuisson<\/label>entre 30 et 35 minutes<\/li>\n<li><label>Temps de repos\/attente&nbsp;<\/label>2 heures + 1 heure<\/li>\n<li><label>Degr\u00e9 de difficult\u00e9&nbsp;<\/label>Confirm\u00e9<\/li>\n<\/ul>\n<h2>Les ingr\u00e9dients de la recette<\/h2>\n<ul>\n<li>15 g de levure boulang\u00e8re fra\u00eeche (ou 7 g de levure s\u00e8che de boulangerie + 1 cuiller\u00e9e \u00e0 caf\u00e9 de sucre)<\/li>\n<li>20 cl d\u2019eau ti\u00e8de<\/li>\n<li>500 g de farine T45 + pour le fa\u00e7onnage<\/li>\n<li>1 oeuf<\/li>\n<li>10 g de sel<\/li>\n<li>50 g de sucre<\/li>\n<li>5 cl d\u2019huile de tournesol<\/li>\n<\/ul>\n<p><strong>Pour la finition :<\/strong><\/p>\n<ul>\n<li>1 oeuf pour dorer<\/li>\n<li>Graines de votre choix (s\u00e9same, pavot, tournesol, chia, courge\u2026)<\/li>\n<\/ul>\n<h2>La pr\u00e9paration de la recette<\/h2>\n<ol>\n<li>Dans la cuve du robot muni du crochet, diluez la levure dans l\u2019eau ti\u00e8de. Si vous utilisez de la levure s\u00e8che, ajoutez 1 cuiller\u00e9e \u00e0 caf\u00e9 de sucre pour l\u2019activer et attendez de voir des bulles se former \u00e0 la surface.<\/li>\n<li>Ajoutez la farine, l\u2019oeuf, le sel, le sucre et l\u2019huile. P\u00e9trissez \u00e0 vitesse faible pendant 2 minutes, puis \u00e0 vitesse moyenne pendant 6 minutes.<\/li>\n<li>Faites une boule avec la p\u00e2te. D\u00e9posez-la dans un grand bol farin\u00e9. Farinez l\u00e9g\u00e8rement la p\u00e2te et filmez au contact avec un film alimentaire ou recouvrez d\u2019un torchon de cuisine. Laissez lever 2 heures \u00e0 temp\u00e9rature ambiante en \u00e9vitant les courants d\u2019air (ou une nuit au r\u00e9frig\u00e9rateur).<\/li>\n<li>D\u00e9gazez la p\u00e2te (appuyez dessus avec votre poing pour enlever l\u2019air qui s\u2019est incorpor\u00e9 pendant la pousse). Divisez-la en 6 morceaux de taille \u00e9quivalente.<\/li>\n<li>Formez des boudins. Un soup\u00e7on d\u2019eau sur vos mains pourra vous aider \u00e0 les former si la p\u00e2te ne se manie pas facilement. D\u00e9posez quelques gouttes d\u2019eau au pinceau sur tout la longueur de deux des boudins, recouvrez-les enti\u00e8rement de s\u00e9same en les passant dans un plat rempli des graines.<\/li>\n<li>Tressez 2 hallot \u00e0 3 branches en pla\u00e7ant au milieu de la tresse la branche aux graines. Posez la <strong>hallah tress\u00e9e<\/strong> au centre de votre plaque de cuisson recouverte de papier sulfuris\u00e9. Laissez lever 1 heure \u00e0 temp\u00e9rature ambiante sous un torchon propre.<\/li>\n<li>Pr\u00e9chauffez le four \u00e0 165 \u00b0C.<\/li>\n<li>\u00c0 l\u2019aide d\u2019un pinceau, badigeonnez les hallot avec l\u2019oeuf entier battu. Saupoudrez g\u00e9n\u00e9reusement des graines de votre choix. Enfournez pour 30 \u00e0 35 minutes au milieu du four. La hallah est cuite quand elle est dor\u00e9e. Poursuivez la cuisson de 5 minutes si ce n\u2019est pas le cas.<\/li>\n<li>D\u00e9gustez chaud ou froid.<\/li>\n<\/ol>\n<p><em>Une recette extraite du livre \u00ab\u00a0My Jewish Bakery\u00a0\u00bb, Vanessa Zibi, 2022, \u00e9ditions de La Martini\u00e8re.<\/em><\/p>\n<p>&nbsp;<\/p>\n<p>My Jewish Bakery &#8211; Babka, hallah, bagel et autres merveilles de la cuisine juive: 65 recettes de boulangerie et p\u00e2tisserie ashk\u00e9nazes, s\u00e9farades et israliennes 35,00 \u20ac<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette Hallah (pain traditionnel juif) Les hallot sont des pains tress\u00e9s issus de la cuisine juive qui se consomment tous les vendredis soir et tr\u00f4nent sur la table de shabbat. Proches de la brioche, elles peuvent \u00eatre garnies de tout type de graines&nbsp;: nigelle, s\u00e9same, pavot, graines de courges&#8230; On vous explique comment faire une&hellip;&nbsp;<\/p>\n","protected":false},"author":1,"featured_media":67522,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[],"tags":[],"class_list":["post-67521","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette Hallah (pain traditionnel juif) | 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