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How To make Challah (Braided Egg Bread)
4 lg Eggs
1 c Minus 1 Tbs oil
1/2 c Minus 1 Tbs sugar
1/4 c (1/2 stick) margarine or
-butter, room temperature 2 ts Salt
1 pn Of saffron (optional)
1 c Water or lowfat milk
-(120-130 F) 5 To 5 1/2 cups flour (1/2
-all-purpose, 1/2 hard wheat White) 2 Envelopes dry yeast
1 Egg
1 ts Water
2 tb Sesame or poppy seeds
Makes 2 large braids Lightly grease large bowl and baking sheet; set aside. combine first 5 ingredients in mixing bowl and beat until thoroughly blended. Dissolve saffron in water or milk and add to mixing bowl. Beat in 2 1/4 cups flour and yeast. Continue beatng 2 minutes, then add additional
2 1/4 cups flour or enough to make soft dough, blending thoroughly.
Turn out onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to coat entire surface. Cover with plastic wrap and hot, damp towel and let rise in warm place until doubled in volume. Punch down and let rise again until doubled. Beat egg with water. Place dough on lightly floured board and divide in half, then divide each half into 3 equal pieces. Roll each into 12-inch rope. Lay 3 ropes parallel and begin braiding in the middle, working out to each end (make braids very loose). Pinch ends together securely. Repeat with remaining ropes. Place loaves on baking sheet, brush tops with beaten egg and sprinkle with seeds. Cover with plastic wrap and allow to rise until doubled. Preheat oven to 350 F. Bake loaves until golden and bread sounds hollow when tapped, about 35 to 45 minutes. Cool on racks. Bon Appetit
How To make Challah (Braided Egg Bread)'s Videos
HOW TO MAKE BRAIDED EGG BREAD/CHALLAH/
This is my go to bread for easy baking, So delicious with a brioche texture.
Beautiful enough for Christmas dinner but easy enough for everyday!
The flavour is addictive.
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.
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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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Please watch: How to make World – Best Spanish Sangria ???????? | Perfect Summer Beverage Recipe | Two Different Ways
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EASY CHALLAH RECIPE || YOUR CHALLAH WILL BE PERFECT EVERY TIME || CHALLAH 101 part 1 || frum it up
Today i am spilling the beans and sharing all my secrets that have helped my challah go from blah to fab using this easy challah recipe and these five easy tips: say goodbye to dense, under baked challah and say hello to fluffy , delicious pull apart challah!
this video will be the first part aka part1 of a 5 part series on challah 101: HOW TO MAKE CHALLAH : we will start with my foolproof easy challah recipe, then you will learn how to braid big and small challah and finally you will learn the best kept secret about challah
Don’t forget to subscribe and turn on the notification bell not to miss any part of the serie all about the jewish bread to make the best looking challah bread every time
I hope you will enjoy it!
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Until next time, stay safe, stay blessed and don't forget to frum it up!
❤️ Sara Malka❤️
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#easychallahrecipe #braidedchallahbread #challah
EASY CHALLAH RECIPE:
It will yield 2 medium challah
BREAD Flour: 500g or 3cups+ 2 TBSP ( if you dunk your cup in the flour) but 4 cups and 1tbsp if you spoon and level to measure your cups of flour While measuring your flour
SALT: 10g /2 rounded tsp
SUGAR: 8 g or 2 tsp ( you can easily double the amount of sugar to have a sweet challah : you will not need to adjust any ingredients but the rising time can be a bit slowed-down: you may add 10 minutes to the 1h30-2h rising time)
OIL ( I like using sunflower oil) 80g or 1/3 cup
Warm water: 95g or 6 tbsp
Eggs: 2
To proof the yeast
95g warm water/ 6 tbsp
8g of yeast 2 rounded tsp
4 g of sugar / 1tsp
⏱TIMESTAMPS⏱
00:00 intro
00:30 temperature of your oven for best challah recipe
1:00 ingredients braided challah bread recipe
3:30 easy challah bread
5:00 best challah recipe
5:30 how to braid challah bread
6:00 egg wash challah
6:30 how long bake challah bread
7:00 shabbat shalom
???? MUSIC????
Music by Nico Anuch - The Wind -
Music by VirgoZilla Beatz - Feelin' Good -
SHORT BIO OF WHO IS BEHIND FRUM IT UP!
Hi!
Thank you for being here and have clicked on this video ! It means so much to me!
Being a religious Orthodox Jewish woman with small children while working full-time as a healthcare professional with no outside help! I share with you tips tricks, shortcuts , DIY, hacks,.. videos to help you celebrate shabbat/holidays, to better understands what are the pillars of Judaism, to discover many mysteries enclosed in the Torah as well as to see that it is possible to balance a family life, a career and the perceived challenges of being a religious jew at the same time without feeling lost nor overwhelmed most of the time LOL!
I post videos every week. Come and join me in this ride on how to be religiously YOU in a simple and fun way: Let's frum it up!
Stay safe and blessed :)
Sara Malka :)
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To connect with me for more resources, information and collaboration please do write me at frumitup on instagram or write me at hellofrumitup@yahoo.com
Since you are HERE, you want more content about the JEWISH life I AM SURE!! SO these videos will interest you:
❤️WHAT IS SHABBAT:❤️
????HOW TO PREPARE FOR SHABBAT????
????BEST EGG WASH FOR YOUR CHALLAH????
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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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Easter Challah! (traditional braided egg bread)
Ingredients:
6 cups all purpose flour
1 Tablespoon (1 package) of yeast
1 Tablespoon salt
1/2 cup sugar
1 cup water
1/2 cup vegetable oil
4 eggs plus two egg yolks
Combine all ingredients in a large bowl, stir until you can't stir anymore. (Or place all ingredients in the bowl of a stand mixer and knead with a dough hook until smooth dough forms.) Turn out on lightly floured surface and knead with the palms of your hands until dough has become firm and elastic and not sticky, adding flour if necessary. Cover and let rise 1 to 1 1/2 hours.
Preheat oven to 375. Divide dough in half and then each half in thirds. Stretch and roll each third into a long 'snake'. Place on baking sheet and braid three strands together, pinching ends tightly and tucking them under. Let rest again, half an hour. In a small bowl, beat another egg together with a splash of water. Brush the risen loaves with the egg and sprinkle with coarse salt, poppy seed or sesame seed. Place in oven for 25 minutes or until a deep golden brown. Remove and let cool slightly before serving. Best served fresh but freezes very well.