How To make Challah Ii, Part 1 Of 2
DOUGH:
1/2 oz Yeast (active),
-dry (2 packages) 2 c Water, warm
4 ts Salt
1/2 c Sugar, granulated
3 lg Eggs
3/4 c Vegetable oil
-(up to about 1/4 cup -more, to taste) 9 c Flour, all-purpose
-(more if needed) GLAZE:
1 lg Egg
Sesame or poppy seeds Mix yeast in warm water. Let sit 5 minutes. In a large bowl combine salt, sugar, eggs and oil. Add yeast mixture. Slowly add flour, stirring until not too sticky. When the dough becomes too thick to stir, turn it out onto a floured board and knead, adding flour as necessary. Scrape the working surface with a plastic dough spatula from time to time, to keep a dry skin from forming on it. You may find that you need more flour, but don't add too much more, or the dough will become heavy. Knead until the dough is smooth and elastic (about 10 minutes). Form dough into a ball and place in a lightly oiled large bowl, turning to coat the dough with oil. A ceramic bowl is best. Cover the bowl with a clean cloth and leave in a warm, draft-free place to rise for 1 1/2 hours, or until doubled in bulk. After the dough has risen, punch it down and divide it into 6 balls. Let the dough balls sit for 5 minutes, covered. Keeping dough balls covered while working, remove a ball and roll it between your hands (or on working surface) into a cord about 1 inch wide by about 20 inches long. The dough is quite elastic, making it nicely workable, yet also tending to make it shrink back slightly after being lengthened. I find it best to lengthen it in a series of passes. Form 3 cords this way, and then start from the middle and braid them into a single loaf. Tuck the ends under. It's a little harder to figure out how to start braiding from the middle, but the loaves come out more even and attractive that way. Don't pull the cords while braiding. Place the loaf on a lightly oiled baking sheet, and cover it with a cloth while you form the other loaf. Keep the loaves well apart on the baking sheet, since they will expand a lot. Cover the loaves and place again into a warm, draft-free place to rise for 45-60 minutes. After the loaves have risen, gently brush the tops with beaten egg using a soft brush, and then sprinkle with the seeds. Bake at 350 degrees F. for 30 minutes, or until golden brown.
: Continued in Part 2 : Copyright (C) 1986 USENET Community Trust
How To make Challah Ii, Part 1 Of 2's Videos
How to Make Challah Bread | Challah Bread Recipe
This recipe shows you how to make challah bread with the easiest recipe you can find. The recipe includes a guide on how to braid challah with 3 strands. If never tried challah bread now it’s the time!
Full written recipe:
*the measurements are in metric cups*
Recipe for 1 large or 2 small challah
Ingredients:
3.5 cups (500g) Flour
1 tbsp (10g) instant dry yeast
3.5 tbsp (42g) white sugar
2 eggs
¼ cup (50g) canola oil
1 cup - 2 tbsp (200ml) warm water
1 tsp (6g) salt
Directions:
1.In a large mixing bowl sift all-purpose flour, add yeast, sugar and mix. Add 1 egg, warm water and oil.
2.With a dough hook attachment, knead the dough on low speed for 2 minutes, then add the salt and knead 5-6 minutes more.
3.Shape a ball from the dough and place in an oiled bowl, cover with a towel or plastic wrap. Let the dough rise about an hour (until double in size) in a warm place.
4.Cut the dough in half and each half cut into 3 (if you want 2 medium challahs) or just cut all the dough into 3 pieces (if you want 1 large challah).
5.Roll each piece of dough into a long rope roughly 1-inch thick and start braid the dough as described in the video.
6.Line a baking sheet with parchment paper and put the loaf on top, cover with towel and let rise about an hour.
7.Preheat oven to 360f/180c .
8.Brush with beaten egg and sprinkle with sesame seeds (optional).
9.Bake 20-30 minutes until the top browns to a rich golden color (depends on loaf size).
10.Let cool at least 30 minutes.
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Mini Challah Bread Buns #shorts #easyrecipe #bread
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Mini Challah Bread Buns
Ingredients:
500g all purpose flour
1 Tbsp dry active yeast
4 Tbsp sugar
1/4 cup olive oil
1 egg
250ml water (room temperature)
1/2 tsp kosher salt
Egg wash for brushing
Sesame seeds
Method:
1. In a mixing bowl place: flour, yeast, sugar, olive oil, egg, water and salt and knead for 7-8 min.
2. Shape into a ball and place the dough into a greased bowl. Cover with plastic wrap and let it rise until double the size.
3. Divide the dough into 9 equal portions. Cover with towel and let it rise for about 10 min.
4. Flatten each ball into a thin circle and shape into long snack (use flour if needed so it’s not gonna stick to the surface)
5. Shape into a challah shape (see attached video)
6. Place the mini challah bread on a baking sheet lined with parchment paper. Cover with towel and let it rise for 30 min.
7. Brush the buns with egg wash and sprinkle with sesame seeds.
8. Bake in a preheat oven at 340f (170c) for 20-25 min or until golden brown.
9. Let it cool and serve.
Enjoy ????
Challah II Recipe
This recipe is a sweeter version of the classic challah. It was given to me by a friend.
How to Make The Best Braided Bread: Challah
Braiding a challah whether it's three strand, four strand, or even six strand is truly the only part in the entire recipe that's slightly challenging. The rest of it is surprisingly easy. All the more reason to bake your own to have on hand for the best french toasts of all time, epic grilled cheeses, or whatever you like to use challah for. It's good for most things but it toasts up especially nice. Hope you love it!
Recipe:
My Fermentation station (my proofer):
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How to make Challah Bread
Challah in a bag, Part 1 of 2
Easy & delicious!