Aunt Duddie Makes Challah Bread
Aunt Duddie's Challah Bread
This bread can be made from storage if you like.
Pre-heat to 375* and bake for 45 to 50 minutes
4 ½ tsp yeast dissolved in ½ cup of warm water
2 T sugar
2 tsp salt
½ stick unsalted Butter melted in ¾ Cups warm whole milk
Small pinch of saffron
¼ tsp of turmeric
4 ½ to 51/2 cups of flour
2 large eggs
1 egg yolk (plus a tablespoon of water)
Plain sesame seeds for sprinkling on top of braid.
Add all the liquids to the mixer bowl along with the yeast, salt, sugar, eggs, saffron and turmeric. Using your dough hook mix it well along with 2 cups of flour. Add one cup of flour until you get a nice soft dough. Let it rise until double, deflate, divide into 3rds, braid, let rise until double again on a parchment lined sheet pan. Brush with an egg wash of one yolk plus about a tablespoon of water and sprinkle with sesame seeds (or poppy seeds or leave plain). Bake for 45 to 50 minutes. Hopefully your braid won't look as lumpy as mine. :)
How to Cook Olive Oil Challah | Cooking | Baking Recipes
How to Cook Olive Oil Challah
Made with extra-virgin olive oil, this challah is especially rich and complex tasting. A little bit of grated citrus zest, if you choose to use it, adds a welcome brightness to the soft, slightly sweet loaf, which is also flavored with orange juice. If you’d prefer a more classic challah, substitute a neutral oil such as safflower or grapeseed for the olive oil and leave out the zest.
This recipe makes one large loaf (about 1 pound). Feel free to double it if you’re feeding a crowd or if you’d like to toss one loaf into the freezer, where it will keep well for up to 3 months.
Ingredients
½ cup/118 milliliters fresh orange juice (from about 2 medium oranges)
2 ¼ teaspoons/1/4 ounce/7 grams active dry yeast (1 packet)
⅓ cup/78 milliliters olive oil
3 large eggs, at room temperature
1 large egg yolk, at room temperature
3 tablespoons/37 grams sugar
1 teaspoon kosher salt
¼ to ½ teaspoon grated orange or lemon zest, to taste (optional)
3 to 3 ½ cups/360 to 420 grams bread flour, plus more for kneading dough
Preparation
Step1
In the bowl of an electric mixer, combine orange juice and 1 tablespoon water. Sprinkle yeast over top and let sit until frothy, about 5 minutes.
Step 2
Add oil, 2 eggs, 1 yolk, the sugar, the salt and the zest, if using, and beat with a dough hook until just combined. Add in flour, 1 cup/125 grams at a time, until dough comes together into a sticky mass. You may or may not use all of the flour, so at the end, add it gradually. The dough should come away from the sides of the bowl but not be at all stiff. You’re looking for a slightly sticky, soft dough.
Step 3
Transfer dough to floured work surface and knead until smooth, about 5 minutes. Transfer to an oiled bowl and turn the dough over. Cover bowl with a clean dish towel and let rise in a draft-free place until doubled, about 1 1/2 to 2 hours. Press down dough to expel all the air, cover bowl and let rise for another 45 minutes.
Step 4
In a small bowl, make egg wash by combining the remaining 1 egg with 1 teaspoon water. To make a classic braided challah, cut dough into three equal pieces and roll them each into ropes 12 inches long. Or, to make a braided round loaf, cut dough into six equal pieces and roll them each into thinner ropes 12 inches long.
Step 5
Braid the challah: If you are making a classic challah with three ropes, just braid them into a loaf, tucking the edges under. To braid it into a round loaf, first lay three ropes parallel to one another on the work surface, leaving 1 inch between them. Take one of the remaining ropes and hold it perpendicular to the three ropes, across the center. Weave that rope through the three ropes, as if you were creating a lattice for a pie; leave the edges free. Repeat with remaining two ropes. The resulting shape should look somewhat like a pound or number sign, but with a woven center. Then, starting from the ends of the three ropes closest to you, braid the loose edges of the ropes and pinch the ends together. Repeat with the remaining ends of the ropes; you should end up with a lattice in the middle with 4 braids radiating out from it. Tuck the braids underneath the lattice to create a round loaf, place on a small rimmed baking sheet, then brush with egg wash. Let rise uncovered for 45 minutes.
Step 6
Meanwhile, heat oven to 375 degrees with a rack in the middle. Gently brush a second coat of egg wash on the dough, then bake for 25 to 35 minutes, until challah is a deep rich brown and the bottom sounds hollow when tapped. (When it starts smelling like freshly baked bread, start checking.) Cool on a wire rack before serving.
Sweet Saffron Bread
Hawaiian meets Jewish in this original recipe. Chef Johnson demonstrates the art of breadmaking, w/ extreme close-ups & clear instructions. Once you make this bread, you will have to have it again. A personal favorite.
Best CHALLAH Bread Ever
Best CHALLAH bread Ever:
Ingredients:
1 1/2 tbsp active dry yeast
1 tbsp plus 1/2 cup sugar
1/2 cup vegetable oil
5 large eggs
1 tbsp salt
8 to 8 1/2 cups of flour
Poppy seeds to sprinkle
Method:
In a large bowl, dissolve yeast, and 1 tbsp sugar in 1 3/4 cups of lukewarm water. Make sure it’s not too hot.
Let the mixture sit for about 10 minutes until bubbly.
Whisk oil into yeast and then beat 4 eggs, one at the time, with the remaining sugar and salt. Graduallly add flour. When the dough holds together it is ready for kneading.
Kneed until smooth, cover with plastic wrap and let it rise in a warm place for 1 hour. Punch down the dough and let it rise for another 30 min.
Braid the challah and let it rest in the fridge until the next morning to bake.
Brush challah with the remaining egg.
Method:
Remove the bread from the fridge and let it come to room temperature
Bake at 375 degrees from 30 to 40 min
#shorts Challah Bread | Best Challah Recipe | Easy Challah Recipe | How To Braid Six-Strand Challah
Learn how to make 6 strands of braided challah bread with this easy step-by-step tutorial.
How To Make Challah Bread complete written recipe:
In this challah bread recipe video, we will make six braided challah bread in a simple way. The same challah bread dough can be used to make challah bread of any shape.
Crisp from the outside, soft and fluffy from inside. This challah bread recipe is the only recipe you will ever need. The blog post includes pro tips and instructions on how to make ahead dough, how to freeze the dough, and how to use leftover challah bread.
WHAT IS CHALLAH BREAD
Challah is a special bread of Jewish origin. Typically, challah is served at ceremonial occasions such as Shabbat, Rosh Hashanah, and major Jewish holidays (other than Passover).
Challah is an enriched yeast dough bread similar to brioche. Challah is made from eggs, flour, yeast, water, oil (usually vegetable or canola oil), and salt. It is pale yellow in color and rich in flavor. Challah sometimes contains raisins and/or saffron.
Poppy seeds, sesame seeds, anise may be added to the dough or sprinkled on top. Challah can be made without eggs, known as water Challah. The water Challah has a texture like a French baguette.
HOW TO MAKE CHALLAH BREAD
Sharing this easy and foolproof recipe to make Challah bread at home effortlessly! Follow my easy, technique for braiding the bread and make a perfect loaf of Challah!
1. PROOF THE YEAST
2. PREPARE THE DOUGH [BY HAND OR USING A STAND MIXER]
3. PROOF THE DOUGH [TRADITIONAL OR USING INSTANT POT]
4. BRAID THE CHALLAH BREAD
5. LET THE CHALLAH RISE
6. BAKE THE CHALLAH BREAD
Printable Full Recipe:
Hope you enjoy making Challah braid at home with this easy recipe.
Happy Baking!
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