Braided Challah
Challah is a soft and fluffy egg bread, often served on the Jewish sabbath. It's delicious all on its own, or topped with butter and/or jam. If I can make and braid Challah, then YOU can make and braid Challah! Ingredients are listed below:
Ingredients for 2 loaves:
1 1/3 cups warm (105-110°F) water
1 tablespoon active dry yeast
1/3 cup granulated sugar
3 tablespoons good-quality olive oil
1 tablespoon kosher salt
3 large eggs, beaten
5 cups bread flour OR 6 cups all-purpose flour (add slightly more flour as necessary to achieve a workable dough)
How to Make Challah Bread | Best Challah Bread Recipe | Easy Challah Bread Recipe |
This Challah bread Recipe video will help you make the best challah bread in a simple and easy method.
Best Challah Bread Complete written Recipe :
In this challah bread video we make six braided challah bread in an easy way.
We can use this same challah bread dough to make challah bread of any shape.
What is challah bread
Challah bread or sabbath bread is a type of yeast bread very similar to a brioche, but with no dairy on it.
Challah bread is a kosher loaf of braided bread.
The simple challah dough is made with eggs, water, flour, oil, yeast ,honey and salt. The bread is typically pale yellow in color because so many eggs are used, and it has a rich flavor too.
Challah is eaten on Friday night and Saturday. It’s a Jewish plaited bread that is eaten with the first course on the sabbath eve. It’s also eaten the next day at breakfast and lunch.
On Sunday, any leftover challah can be turned into French toast or bread and butter pudding.
Challah bread ingredients
We can make this challah bread with some plain four,Warm Water, Honey or sugar,salt,Yeast ,Vegetable oil,Eggs
How to make challah bread
Challah bread can be made in six simple steps
How to make challah bread
Challah braided bread can be made in six simple steps
1.Prepare the challah bread dough
2.Proof the dough
3.Divide and let the dough rest
4.Shape the Challah bread
5.Final Proofing
6.Bake the challah bread
Bake at 350 F or 180 C for 28-30 minutes.
Hope you all enjoyed this challah bread video.
Hope you will make this at home.
Enjoy!
Best Challah Bread Complete written Recipe :
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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!
FOLLOW: @challahatchagirl
If you give this a try, I'd LOVE to hear from you below! ????????
If you have pictures to share, I'd LOVE to see them! Tag me on IG & use #ChallahAtchaGirl tag????
I want to share your Challah creations ????
Happy Baking!
#Challah #ChallahRecipe #ChallahBraiding
How To Make Challah Bread | Best Challah Bread Recipe
How to make the best Challah Bread Recipe.
Here's what you'll need:
2 whole eggs
1 egg yolk
1/2 cup warm water (125ml)
3 tbsp honey (60g)
1/4 cup oil (60ml)
1 tsp salt (5g)
3 and ¼ cup all purpose flour (405g)
2 and ¼ tsp instant yeast (7g)
Eggwash: 1 egg yolk + 2 tbsp milk
sesame seeds for toppings
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Jewish Sweet Challah ???? | Braided Egg Bread
Jewish Sweet Challah ???? | Braided Egg Bread
Here is the recipe of delicious traditional Jewish sweet braided bread Challah, which is one of important part of Jewish Sabbath – every week holiday.
Today we are going to learn how to make it.
This type of dough you can use for buns or other shape bread, but it will be perfect if you do it by using this recipe. Try it and you will like it!
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Claire Saffitz Makes Perfect Challah and Babka | Try This at Home | NYT Cooking
Claire Saffitz is back for another round of “Try This at Home,” a series where she guides you through different baking projects and techniques. Today’s lesson is on making classic challah bread. No stand mixer? No problem. This recipe is surprisingly simple and perfect for beginners who are just starting their breadmaking journey: The whole thing is done by hand. Claire also demonstrates different ways to shape the bread, as well as another application for the dough: cinnamon babka.
Get the recipes:
Challah Bread |
Cinnamon Babka |
0:00 - 0:56: Intro
0:56 - 1:56: What is challah?
1:56 - 3:44: Preferment
3:44 - 8:39: Mix the dough
8:39 - 9:45: The windowpane test
9:45 - 12:24: Adding raisins
12:24 - 12:54: Six-strand braided challah
16:42 - 20:10: How to braid the challah
20:10 - 21:49: Finishing the six-strand challah
21:49 - 24:14: Raisin-studded round challah
24:14 - 26:37: Bake!
26:37 - 34:30: Cinnamon babka
34:30 - END: Eat!
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