How To make Classic Challa
-ELAINE RADIS BGMB90B 2 pk Dry yeast
1 3/4 c -Warm water
1/8 c Sugar
3/4 tb Salt
7 c Flour
3 Eggs
1/2 c Oil
Poppy seeds; or -Sesame Seeds Disolve Yeast in warm water in large bowl.When dissolved,add sugar,salt and HALF the flour.Mix well.Add eggs and oil,then slowly stir in most of remaining flour.Dough will be quite heavy,add a little water and beat until dough starts to pull away from sides of bowl.Turn out onto well floured surface and knead for about 10 min.Add only enough flour to keep dough manageable,knead until dough is smooth and elastic.Place dough in large oiled bowl,turn so top gets oiled also.Cover with damp towel and let rise in warm place for abt. 2 hours,punching down every 20 minutes.Divide dough into three parts,shape into loaves(or twist),place in well greased loaf pans or baking sheets.Let rise until double in bulk.Preheat oven to 375 degr.F.Brush tops of loaves with beaten Egg and sprinkle with seeds.Bake for 30 to 45 minutes; or until brown.Remove from oven and cool on rack.
How To make Classic Challa's Videos
CHALLAH BREAD Recipe | 3 Strand Bread Braiding
CHALLAH BREAD
•2 large eggs [120 grams]
•3 tbsp honey [60 grams]
•2 tsp instant yeast [6 grams]
•1/2 cup + 2 tbsp lukewarm water [150 ml]
•3 tbsp olive oil [45 ml]
•3 cups all purpose flour [405 grams]
•3/4 tsp salt [5 grams]
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Leah Cooks Kosher - Classic Challah Dough Recipe (Part 1 of 4)
Watch Leah Jaffee, owner of the kosher catering company Leah's Catering of Seattle, as she demonstrates how to make her famous classic egg challah dough and assorted braided techniques. These videos are produced for her new kosher cooking blog and kosher recipe website, LeahCooksKosher.com.
The videos are divided into four parts; Part 1 demonstrates the ease of making perfect challah dough. Part 2 illustrates, in easy to follow directions, the classic challah twist roll and pull apart pan challah. Part 3 shows forming the traditional Rosh Hashana crown, the two stranded coil as well as the three stranded braided challah. The final video, Part 4, teaches the more advanced four, six and even 12 stranded braids. The viewer will learn all of Leah's secret tips for making a great loaf of challah!
For a Honey Whole Wheat Challah Recipe, check out LeahCooksKosher.com.
My Favorite Challah Bread Recipe! Very Easy to Make l Super Soft & Most Delicious!
My Favorite Challah Bread Recipe! Very Easy to Make l Super Soft & Most Delicious!
Today I will be sharing with you my favorite challah bread recipe. The method and ingredients are very simple. Super soft and delicious.
Ingredients:
Eggs 2 (save about 10ml for later)
Water 190-210ml
Instant yeast 5g
Honey or white sugar 50g
Bread flour or all-purpose flour 500g
Salt 5g
Olive oil 30g
Sesame seeds (optional)
Bake the challah bread in a 356F or 180 C preheated oven for 20-25minutes or until it is golden brown in color.
#challabread #softbread #easybread #honeybread #sweetbread
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Classic Challah Recipe #Shorts | BenGingi
Challah Queen.
Challah is definitely my favorite bread. Until now I think I’ve never shared my recipe but after developing it for a very long time I’m proud to give it to you.
Watch, save and share it with your lovers. Tomorrow you have no excuses to make a challah for Shabbat dinner.
Ingredients:
1 kg flour
450 gr water
100 gr sugar
120 ml olive oil
20 gr dry yeast
20 gr salt
2 free ranged eggs
Preparation steps:
- In the stand mixer’s bowl mix the water, sugar, and yeast. Let it sit for 10 min.
- Add the egg. Add the flour and then the olive oil. Don’t mix.
- Start kneading the dough until starts coming together.
- Knead for 4 min. Add the salt.
- Change the speed of the mixer one level up. Mix for 8 min.
- Round the dough and place it in a greased bowl covered with a towel. Let it rest until doubled in size.
- Divide as you like, I divided this beauty into 6 pieces of 150 gr each.
- Round each piece to a ball. Cover with a towel and let it sit for 10 min.
- Open the balls to strands and braid.
- Let her proof. You know it is ready to be baked when you touched the strands (gently!!!!!) and it bounced back slowly.
- Brush with egg yolk mixed with a sip of water. Don't make a pool of egg on the challah. Light Brushing. We don't want an omelette on our bread!
- Bake in a preheated oven to 380F or 190C for about 25 min. If the top of the challah gets brown to fast, cover the top with aluminum foil.
- Cool the challah on a rack.
- Mind-blowing Next day French toast guaranteed.
Challah | Basics with Babish
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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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