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
Jewish Mom’s Secret to the Fluffiest Challah!
The first secret to fluffy challah is the first ingredient that’s prepared for the dough - the yeast! Give those little granules some time in their warm water bath to bubble and rise. I usually wait about 10 minutes until you see that lovely foam on top before combining it with the other ingredients. Hit the subscribe button for more Jewish mom hacks!
#challah
#Jewish
#jewishfood
#kosher
#jewishmom
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!
------------------------------------------
VISIT NYT COOKING:
SUBSCRIBE to NYT COOKING:
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
SUBSCRIBE:
INSTAGRAM:
FACEBOOK:
TWITTER:
PINTEREST:
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
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.
How to Make Challah Bread | Challah Bread Recipe
This recipe shows you how to make challah bread with the easiest recipe you can find. The recipe includes a guide on how to braid challah with 3 strands. If never tried challah bread now it’s the time!
Full written recipe:
*the measurements are in metric cups*
Recipe for 1 large or 2 small challah
Ingredients:
3.5 cups (500g) Flour
1 tbsp (10g) instant dry yeast
3.5 tbsp (42g) white sugar
2 eggs
¼ cup (50g) canola oil
1 cup - 2 tbsp (200ml) warm water
1 tsp (6g) salt
Directions:
1.In a large mixing bowl sift all-purpose flour, add yeast, sugar and mix. Add 1 egg, warm water and oil.
2.With a dough hook attachment, knead the dough on low speed for 2 minutes, then add the salt and knead 5-6 minutes more.
3.Shape a ball from the dough and place in an oiled bowl, cover with a towel or plastic wrap. Let the dough rise about an hour (until double in size) in a warm place.
4.Cut the dough in half and each half cut into 3 (if you want 2 medium challahs) or just cut all the dough into 3 pieces (if you want 1 large challah).
5.Roll each piece of dough into a long rope roughly 1-inch thick and start braid the dough as described in the video.
6.Line a baking sheet with parchment paper and put the loaf on top, cover with towel and let rise about an hour.
7.Preheat oven to 360f/180c .
8.Brush with beaten egg and sprinkle with sesame seeds (optional).
9.Bake 20-30 minutes until the top browns to a rich golden color (depends on loaf size).
10.Let cool at least 30 minutes.
*******************************************************
Follow me
Instagram:
Facebook:
*******************************************************
Egg Free Challah Recipe | Make Challah with Me | Getting the Family involved | Sonya's Prep
Egg Free Challah Recipe | Make Challah with Me | Getting the Family involved | Sonya's Prep
Join me as I make Challah for the weekend.
Recipe:
5lb all purpose flour
5 and a 1/2 cups water
1 cup sugar
1 cup oil
2 tbsp salt
4 tbsp yeast
Challah recipe video:
Weekend Meal Prep Video:
How to Make Challah Bread | Challah Bread Recipe | Kosher Pastry Chef
Important Notes to Succeed
It is is very important to follow all the steps carefully.
This is a classic recipe. If you would like it to be more sweet
or salty, you can adjust the recipe as you would like the
next time you make it.
If you would like the bread to be less chewy,
use all purpose flour instead of high-gluten flour.
If you would like a more cake like texure, use cake flour.
I hope you like the video and the steps I use to teach it.
Let me know what you would like to see next.
Please subscribe down below.
Thank you!
Ingredients:
Fresh yeast 0.6 Oz (18g)
Water 3.7 Oz (104g)
Sugar 2.5 Oz (70 g)
High-gluten flour 16.5 Oz (470g)
Eggs 2.4 Oz (70g)About 2 large eggs
Yolks 2.8 Oz (80g) About 4 yolks
Salt 0.28 Oz (8g)
Oil 2 Oz (60g) (vegetable oil)
To convert from fresh yeast to active dry yeast, multiply the fresh quantity by 0.4. Active dry
yeast must be hydrated in warm water before being incorporated into a dough.
To convert from fresh yeast to instant dry yeast, multiply the fresh quantity by 0.33.
????????️ All The Tools Used Can Be Found MY AMAZON STOREFRONT: ????????️