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
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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Challah with Gil Liss Part 1 of 2
Watch as Gil Liss prepares traditional Challah (Braided Bread). Part 1 of 2. Ingredients on last frame of video. See part 2:
Ingredient List:
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.
Here’s #howto make challah! Pt 1 #baking #homemade #recipe
Mini Challah Bread Buns #shorts #easyrecipe #bread
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Mini Challah Bread Buns
Ingredients:
500g all purpose flour
1 Tbsp dry active yeast
4 Tbsp sugar
1/4 cup olive oil
1 egg
250ml water (room temperature)
1/2 tsp kosher salt
Egg wash for brushing
Sesame seeds
Method:
1. In a mixing bowl place: flour, yeast, sugar, olive oil, egg, water and salt and knead for 7-8 min.
2. Shape into a ball and place the dough into a greased bowl. Cover with plastic wrap and let it rise until double the size.
3. Divide the dough into 9 equal portions. Cover with towel and let it rise for about 10 min.
4. Flatten each ball into a thin circle and shape into long snack (use flour if needed so it’s not gonna stick to the surface)
5. Shape into a challah shape (see attached video)
6. Place the mini challah bread on a baking sheet lined with parchment paper. Cover with towel and let it rise for 30 min.
7. Brush the buns with egg wash and sprinkle with sesame seeds.
8. Bake in a preheat oven at 340f (170c) for 20-25 min or until golden brown.
9. Let it cool and serve.
Enjoy ????
Let’s make a Challah
Gonna use this to make French toast and that viral yogurt toast on TikTok!
#challah #bread #shorts