How to Make Challah | Soft & Sweet Braided Challah Bread Recipe
Let's make & braid challah together! It's the Challah Recipe & Tutorial you've been waiting for, w/ step-by-step instructions! Traditional soft & flavorful challah w/ sweet vanilla notes. Make this amazing bread for Shabbat, holidays, celebrations, or just for fun. In a world full of wonderful challah recipes, here's my addition to the list, my personal recipe close to my heart & have loved & enjoyed along side my family & friends for many many years & know you will enjoy it too!
Challah Atcha Girl's Sweet Egg Challah Recipe!????
Ingredients:
7 to 8 cups bread flour (1,155g to 1,320g)
1 3/4 cups warm water (414ml)
3 packets active dry yeast (21g)
2/3 cup refined coconut oil (158ml)
3 large eggs, plus 3 yolks
Heaping 3/4 cup of sugar (~220g)
2 Tbs honey
2 tsp vanilla
1 Tbs salt
Egg wash:
1 egg + 2 tsp water + dash of salt
Directions:
1. Combine yeast, 1 Tbs sugar & 1 cup (237ml) warm water in a large bowl. Cover with kitchen towel & allow yeast mixture to foam up & sit for 10 min
2. Add 4 cups (660g) flour, sugar, 3/4 cup (177ml) warm water, eggs & egg yolks, oil, honey & vanilla to yeast mixture. Whisk by hand or w/ stand mixer for about 30 seconds until ingredients are fully incorporated. Consistency should be like a thick batter or wet spongy dough
3. Cover wet dough mixture w/ plastic wrap & kitchen towel & allow to proof for 45 min at room temp
4. Add remaining 3 cups (495g) of flour & salt. By hand or stand mixer w/ dough hook, incorporate flour & salt & knead/stretch dough for 10 min. While kneading, slowly add up to additional 1 cup flour if needed (a bit at a time). Aim for a tacky dough or even a bit sticky after 10 min. If using stand mixer, transfer dough onto lightly floured surface & continue kneading/stretching dough by hand, working to build gluten in dough. Sprinkle small amounts of flour if needed during process & knead until dough becomes pliable, elastic & tacky. Do not over flour dough as it can lead to heavy & dense challah! Aim for tacky, soft dough & easy to work with. Perform dough window test like shown to check gluten formation, or press down onto dough with your finger & if your indentation disappears, then dough is ready to rest
5. Shape dough into smooth round ball & place dough in lightly oiled bowl while making sure you cover all the dough in oil as well. Cover bowl w/ plastic wrap & kitchen towel & place in the oven at room temp. Allow dough to rise until double in size. Timing will depend on weather & climate/temp of house, etc. So anywhere from 1 hour to 2 hours is a typical time frame, but ultimately look for dough that has doubled in size
6. When dough has risen, release air from dough by poking it down, kneading quickly & place dough onto lightly floured surface. Divide dough into 2 pieces for 2 large challot, 3 pieces for 3 medium to large challot, or 4 pieces for 4 small to medium challot (all depends on the number & thickness of strands)
7. With each piece of dough, divide them by number of strands you want to braid. Before braiding, lightly coat strands in flour to avoid strands sticking together. For braiding inspiration, check out my other videos & try something new!
8. Place braided loaves onto prepared baking pans & allow challot to rest at room temp (I place pans in dark oven) & rise for about 15 to 45 min. Depending on dough, the temp & rising environment, challah could rise quickly or take its time! (keep an eye on this part as time given is just a guide, but should not be determining factor in your challah being ready to bake! This is very important as you do not want challah to over-proof. Overproofed challah will fall flat while baking!)
*pat challot w/ water before placing in oven so dough does not dry out*
9. After loaves have risen & when you gently put finger (that has been dipped in water) on dough & leaves indentation mark or just only bounces back slightly, but not completely, challah is ready to bake
10. Preheat oven to 350°F/ 180°C. While preheating, brush loaves w/ egg wash & add any desired topping (optional)
11. Bake for 30 to 40 min. Please note baking times can vary from oven to oven, so start to check challah from 25 to 30 min. Baking time also depends on challah size, so if you chose to do 3 challot, they'll be done closer to 30 to 35 min. If 2, around 35 to 40 min. If 4, closer to 30 to 33 min. Challah should have a nice golden brown color all around & when tapping the bread on the top & bottom part of the loaf, it should have a nice hollow sound
12. Allow challah to cool for at least 30 to 45 min before digging in to allow challah to set & finish baking inside. If not, I don't blame you! Enjoy!
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I want to share your Challah creations ????
Happy Baking!
#Challah #ChallahRecipe #ChallahBraiding
How To Shape Individual Challah Rolls | Challah Workshop Part 8
Make individual challah rolls in the shape of the number 8. In this installment of the challah workshop, Jamie Geller and Reuben Grafton create perfect personal challahs for everyone at your table.
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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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Music - Moroccan Groove By Saib:
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Mein Lieblingsrezept für Challah-Brot! Flauschige Challah zuzubereiten ist sehr einfach! #118
Mein Lieblingsrezept für Challah-Brot! Superdünner und leckerer Air Halu ist einfach zuzubereiten!
Heute werde ich mein Lieblingsrezept für Hala-Brot mit Ihnen teilen.
Die Bewertungsmethode und die Zutaten sind sehr einfach.
Super weiches und leckeres HALA Brot.
Hala Brot Zutaten und Methode:
2 Eier (ca. 10 ml für später aufbewahren).
Mischen.
Wasser 190-210ml.
Instanthefe 5g.
Honig oder Weißzucker 50g.
Brotmehl oder Universalmehl 500g.
Salz 5g.
Olivenöl 30g.
Den Teig abdecken und 1 Stunde an einem warmen Ort gehen lassen.
In 6 Teile teilen.
Den Teig zu Kugeln formen.
Decken Sie den Teig ab, damit er trocken bleibt.
Den Teig ausrollen.
Bilden Sie eine Challah, wie ich zeige.
Mit einem Handtuch abdecken und 10 Minuten ruhen lassen.
Mit einem Ei bestreichen.
Sesam mit Mohn mischen (optional).
Challah mit Sesam bestreuen.
Backen Sie das Challah-Brot in einem auf 180 ° C vorgeheizten Ofen 20-25 Minuten lang oder bis es goldbraun ist.
Es stellte sich eine sehr weiche, schöne und leckere Challah heraus.
Guten Appetit!
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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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