How To make Challah
Ingredients
3
pk
yeast
1 1/3
cup
water, warm (110?-115?)
1
tablespoon
granulated sugar
1
teaspoon
salt
3
tablespoon
butter, or margerine, softened
3
lg
eggs, lightly beaten
6
cup
flour, unbleached white
1
each
egg, well beaten with 1 tb of water
1
poppy seeds
Directions:
Add 1 Tablespoon sugar and yeast to warm water, stir well and 'proof'
the yeast (I'm old-fashioned and still do this). After the yeast
proofs, add the rest of the sugar, butter/margerine, 3 lightly beaten
eggs, and five cups flour. As your stir together, add salt (done this
way because salt can kill yeast if added directly). Beat ingredients
with a spoon, gradually adding flour, until dough is stiff. Knead on
board until dough is smooth and elastic (8-10mins).
Cover and let rise in warm place -- until about doubled in size
(1.5-2hrs).
Punch down and knead dough until all the bubbles are gone. Divide
into 6 parts, roll each part between your hands into a rope about 1 inch
in diameter. Braid 3 ropes each into 2 loaves. Place two braids
about 6 inches apart on a buttered/margerined cookie sheet, and allow to
raise in a warm place until almost doubled in size. Brush tops with
egg/water wash and sprinkle lightly with poppy seeds. Bake in
pre-heated 400? oven for 35-40 mins, or until loaves sound hollow when
tapped. Cool covered with a soft towel on racks.
How To make Challah's Videos
How To Make The Best Challah Bread|| Sonya’s Prep Kids Edition
How To Make The Best Challah Bread|| Sonya’s Prep Kids Edition|| Shabbat Challah|| Shabbat Bread|| Challah|| Sonya’s Prep
I constantly hear from all of you how excited your children are to watch and learn the recipes that are posted here on Sonya’s Prep. An idea was born to make a video dedicated to your like munchkins. Hopefully this will be a fun and enjoyable activity for everyone in the family.
I went through a phase where I made Challah each and every week for a very long time and then I fell in love with sourdough bread. My entire family loves Challah and we have missed making it. I am currently obsessed with sourdough but still love biting into a fresh Challah on Shabbat. It is a slightly sweet braided bread that is deliciously soft and fluffy. This recipe is so easy and simple to make with a standing mixer or even by hand. Anyone can make it! Hope you enjoy it.
Recipe Ingredients:
3 Cups Bread Flour
3 Eggs
1/4 Cup of water
1 and 1/2 Tsp salt
2 Tsp Yeast
1/3 Cup of oil
1/4 cup of honey
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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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4 Strand Round Challah | Challah Workshop Part 11
Learn to shape a perfect round challah for Rosh Hashanah using 4 strands with Jamie Geller and Reuben Grafton.
Watch our full Challah Workshop Series here:
Get our FREE CHALLAH EBOOK:
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How to Make a Beautiful Three Strand Challah Bread
Enriched with eggs and oil it is soft and fluffy, sweet and has a beautiful golden crust. It can be made with extremely elaborate braids. Sometimes even up to 10. This simple version is a three braid, which is the easiest one to make. Great for a beginner as well as a seasoned baker.
It makes the best French toast by the way!
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Principles of Baking
The Steps of Baking
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#Bread #Baking #ChainBaker
Let’s make a Challah
Gonna use this to make French toast and that viral yogurt toast on TikTok!
#challah #bread #shorts
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.