How To make Challah Ii, Part 1 Of 2
DOUGH:
1/2 oz Yeast (active),
-dry (2 packages) 2 c Water, warm
4 ts Salt
1/2 c Sugar, granulated
3 lg Eggs
3/4 c Vegetable oil
-(up to about 1/4 cup -more, to taste) 9 c Flour, all-purpose
-(more if needed) GLAZE:
1 lg Egg
Sesame or poppy seeds Mix yeast in warm water. Let sit 5 minutes. In a large bowl combine salt, sugar, eggs and oil. Add yeast mixture. Slowly add flour, stirring until not too sticky. When the dough becomes too thick to stir, turn it out onto a floured board and knead, adding flour as necessary. Scrape the working surface with a plastic dough spatula from time to time, to keep a dry skin from forming on it. You may find that you need more flour, but don't add too much more, or the dough will become heavy. Knead until the dough is smooth and elastic (about 10 minutes). Form dough into a ball and place in a lightly oiled large bowl, turning to coat the dough with oil. A ceramic bowl is best. Cover the bowl with a clean cloth and leave in a warm, draft-free place to rise for 1 1/2 hours, or until doubled in bulk. After the dough has risen, punch it down and divide it into 6 balls. Let the dough balls sit for 5 minutes, covered. Keeping dough balls covered while working, remove a ball and roll it between your hands (or on working surface) into a cord about 1 inch wide by about 20 inches long. The dough is quite elastic, making it nicely workable, yet also tending to make it shrink back slightly after being lengthened. I find it best to lengthen it in a series of passes. Form 3 cords this way, and then start from the middle and braid them into a single loaf. Tuck the ends under. It's a little harder to figure out how to start braiding from the middle, but the loaves come out more even and attractive that way. Don't pull the cords while braiding. Place the loaf on a lightly oiled baking sheet, and cover it with a cloth while you form the other loaf. Keep the loaves well apart on the baking sheet, since they will expand a lot. Cover the loaves and place again into a warm, draft-free place to rise for 45-60 minutes. After the loaves have risen, gently brush the tops with beaten egg using a soft brush, and then sprinkle with the seeds. Bake at 350 degrees F. for 30 minutes, or until golden brown.
: Continued in Part 2 : Copyright (C) 1986 USENET Community Trust
How To make Challah Ii, Part 1 Of 2's Videos
Challah bread recipe class part 1 of 2 - Faithful Cooking
Shalom everyone!
I'm a Jewish Messianic Believer in Yeshua (Jesus).
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I teach a series of Jewish roots of the Christian faith to better understand the word of God & it's contexts.
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In this video I tought how to make the yummy Challah bread, full recipe!
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Part 2:
Make this Raspberry Cheesecake Challah French Toast for #MothersDay
This French toast is perfect for Mother’s Day! We use challah bread and slice it - hassle-back style!
Garnish with extra fresh raspberries and some maple syrup! Mom will thank you for this one! ????
8 ounces cream cheese, room temperature
2 tbsp lemon juice
Lemon zest to taste
2 tbsp raspberry preserves
1/3 cup powdered sugar
2 teaspoons vanilla extract
1/2 cup fresh raspberries
1 Challah bread loaf, sliced to Hasselback
4 large eggs
1 cup milk
2 teaspoons vanilla extract
1 teaspoon cinnamon
Whisk together eggs, milk, vanilla, and cinnamon.
Filling- Add the cream cheese, lemon juice, lemon zest, raspberry jam, and powdered sugar. Mix until well combined. Gently fold in the raspberries.
Use a spatula to spread the raspberry mixture between the slices of the Challah bread.
Pour the egg mixture on top, covering the loaf completely. We recommend letting this soak overnight or for at least 1 hour!
Bake the at 350 degrees F. For 40 minutes or until it is golden brown.
How to Braid Challah With Rivka Malka Part 2- Braiding Challah On The Challah Show
Join Rivka Malka and Janet as they teach each other (and you!) how to braid a 4 and 6 braid Challah.
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Do you want to learn how to MAKE challah? Watch Step 1 here
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The Best Challah Recipe In The World With Rivka Malka Part 1- Recipe On The Challah Show:
How to Make Challah! The Most Delicious Spiritual Experience!:
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Here’s #howto make challah! Pt 1 #baking #homemade #recipe
How to Weigh and Roll Challah Dough | Challah Workshop Part 1
Jamie Geller and expert baker Reuben Grafton show us how to shape and bake gorgeous challah every time. This episode walks us through the importance of weighing and rolling before shaping.
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Spiral Challah with 4 strands × 2