My Favorite Challah Bread Recipe! Very Easy to Make l Super Soft & Most Delicious!
My Favorite Challah Bread Recipe! Very Easy to Make l Super Soft & Most Delicious!
Today I will be sharing with you my favorite challah bread recipe. The method and ingredients are very simple. Super soft and delicious.
Ingredients:
Eggs 2 (save about 10ml for later)
Water 190-210ml
Instant yeast 5g
Honey or white sugar 50g
Bread flour or all-purpose flour 500g
Salt 5g
Olive oil 30g
Sesame seeds (optional)
Bake the challah bread in a 356F or 180 C preheated oven for 20-25minutes or until it is golden brown in color.
#challabread #softbread #easybread #honeybread #sweetbread
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How to Make the Best Challah Bread | Challah Bread Recipe | No Eggs #6 ????
The Best Challah Bread RECIPE ????????
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⭐My measuring cup is 250 ml
???? Challah recipe: 3 large challahs Or 4 medium
1 kilo of white flour
2 tablespoons dry yeast (16 g)
Half a cup of white sugar (100 g)
2 cups of lukewarm water
and set aside the third cup in case the dough is dry
Half a cup of canola oil (120 ml)
One tablespoon of salt (20 g)
Knead for 10 minutes
If the dough is dry, stop and add a tablespoon or 2 of lukewarm water
from the glass we set aside
Remove the dough from the mixer and form a round ball
Oil the dough and place in a bowl
Cover for 45 minutes to an hour!
No more than that even if it does not rise
Oil the surface
Remove the dough from the bowl and oil it
Divide into 3 equal balls.
Each such ball will be a 4 strand Challah
Each large ball is divided into 4 equal balls
Shape all the balls into a smooth ball
A total of 12 balls
Cover with a towel for 10 minutes
Place 8 balls a side covered with a towel
Oil the surface
Now work on one challah from 4 strips
Take each such ball and roll with a rolling pin into a long ellipse
and roll into a snake shape.
Put aside
Prepare all 12 strips this way.
When working on one strip all the rest of the dough should be covered with a towel.
If the dough is a little dry, grease your hands or the marble a little with oil.
Cover with a towel for 10 minutes
Take each such strip and roll it into a longer snake shape and tighten them together at the edge.
Flour each strand
Design the challah as follows:
A second strip from the right is transferred to the extreme left.
The first strip on the right is being moved
between strip number 2 and strip number 3
(now becomes number 2 on the right)
And pass to the left.
A second strip on the left moves to the extreme right
and the second strip on the left moves to be
in the middle between strips 2 and 3.
Move like this from right to left to the end.
The ends are connected and this is how the challah is finished.
And that's the gorgeous shape of the challah
Transfer each challah you have shaped to an oven pan for a second swelling
Just before swelling, brush it with water and sprinkle with sesame seeds.
Let rise for an hour and a quarter. no more.
Cover it with a towel.
Place each challah in a separate pan so that 2 challahs
do not stick together. They double their size.
Prepare 2 more challahs like this.
Preheat oven to 190 degrees.
put in one challah and bake for 20 minutes or until golden.
The oven pan is placed in a second-floor oven from below.
And these are the most delicious challahs you will ever make!
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Amazing Challah Recipe
This slightly sweet and rich Challah bread with a shiny golden crust is an impressive-looking recipe that comes together with a few simple ingredients. A fluffy, braided loaf enriched with eggs and oil, this traditional Jewish bread is as delicious as it is beautiful. With an irresistible pillowy interior, this bread is shockingly easy to make and SO delicious! It's great for French toast, bread puddings, sandwiches and more.
RECIPE:
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How to Make An Easy-Braid Challah
In this episode, test cook Lan Lam makes host Bridget Lancaster a Jewish classic, Challah.
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Challah Bread (Round Challah and 6 Strand Challah)
Challah Bread is a Jewish braided bread that is served on Shabbat and special holidays. This bread is different from a typical bread as the dough is enriched with eggs and oil which makes the bread incredible soft and tastes absolutely amazing. While baking it gets a deep golden color that makes the bread simply irresistible. Here is Round Challah and 6 Strand Challah recipe, hope you will try it out.
#callahbread #jewishbread
To print the recipe check the full recipe on my blog:
Makes about 10 servings
4 cups (500g), bread flour or all purpose flour
1/4 cup (50g) sugar
1 1/2 tsp (7g) salt
25 g fresh yeast (or 2 1/4 tsp active dry yeast)
1 tsp (5g) sugar, for dissolving yeast
2 eggs, beaten
1/3 cup (65g) canola oil
2/3 cup (160ml) water, lukewarm
Topping
1 egg, beaten, for brushing
sesame, flax, poppy seeds, optional
raisins, optional
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CHALLAH + How to Avoid The Most Common Mistakes When Making It
Challah (yield: 1 550g/1.2 lb loaf)
1/2 c (113g) water, warm
1.5 tsp (4.5g) instant yeast
2.25 c (315g) bread flour
2 Tbsp (25g) sugar
1 tsp (6g) fine salt
2 Tbsp (25g) oil
1 egg
1 egg yolk
extra egg for the egg wash
1. Stir together the warm water and yeast and leave alone for a minute to let the yeast dissolve.
2. Add all the remaining ingredients and mix until the dough comes together.
3. Knead the dough until it has reached full gluten development.
4. Add the dough to a greased bowl, cover, and let rise until doubled in size (about 1.5 - 2 hrs).
5. Deflate the dough and divide into six equal pieces (roughly 90g each).
6. Roll each piece into a rough cylinder, cover, and let rest for 10 minutes.
7. Roll each cylinder so that it is larger in the middle and tapered on the ends.
8. Braid the challah.
9. Brush with oil to prevent the dough from drying and developing a skin. Let rise until a slight indent in the dough springs back slowly and halfway (about 1.5 - 2 hrs)
10. Brush with egg wash and bake at 375F for 25-30 min or golden brown.