Focaccia of Saturday

Preparation:

Preparation: The Saturday focaccia or bread is called Challà in Hebrew. In ancient times, this name indicated the tenth due to the priests of the Temple on leavened bread. Mix the brewer's yeast with the water. After it has dissolved well, add the sugar and about half of the flour. Leave to rise for 15-30 minutes. When the mixture is well leavened, add the rest of the ingredients and mix well. Work the compound for about ten minutes and then form a ball, cover it and let it rise in a warm place for about two hours. Then knead the mixture again and form a braid. Leave to rise for another 20-30 minutes. Place the bread on a previously greased and floured baking tray, brush the surface of the dough with a well-beaten egg and bake at 180 degrees for about 30 minutes.