Ode To My Mom's Bread: Sour Cream Challah Recipe
This video is an ode to my mom's amazing bread! Optometrist by day, bread baker by night. Watch this video, and you can be a pro, too.
She shows you how to make a sour cream challah bread. She's been making this bread for literally as long as I can remember. She's an incredible bread baker--she makes all kinds: with cheese, or herbs, or olives, or fruit--but THIS is the bread that everyone in my family craves.
I equate this bread with home.
Here's the recipe:
2 packets (4 1/2 teaspoons) dry active yeast
1/2 cup (125 milliliters) warm water (around 110°F/43°C)
1 stick (110 grams) unsalted butter, softened
1/2 cup (105 grams) granulated sugar
1 cup (240 grams) sour cream
2 large eggs, whisked
4 cups (600 grams) all-purpose unbleached flour (plus more for kneading)
1 teaspoon fine sea salt
1 tablespoon canola oil
For the egg wash:
egg white, separated from 1 egg
1 tablespoon water
poppy seeds
In a large mixing bowl, put yeast in the the water--should be warm; around 110-115 degrees. Let stand for 5 minutes.
Beat the eggs together, set aside.
Combine softened butter, sour cream, and sugar. Set aside.
Add the beaten eggs into the yeast mixture. Stir well. Add sour cream mixture. Stir well again. Combine 1 cup of the flour, then add salt. Gradually add the rest of the flour.
Knead until dough is smooth and velvety, and springs back after gentle imprint of the hand. (Watch the video to see how it's done!)
Put canola oil in a large bowl, then place the dough in and rotate to coat with oil. Cover with clean dishtowel and place in a warm area, free of drafts for 60-90 minutes (until doubled in size).
Punch down the dough. Shape as desired. Cover with clean dishtowel and let rise for 30-45 minutes in warm area, free of drafts.
Prepare egg wash by whisking the egg white and water to a froth. Brush onto the dough, then sprinkle on poppy seeds.
Place in the oven at 375 degrees for 35-40 minutes, until golden brown. Make sure to switch shelves and rotate the loaves half way through.
Remove from oven and let cool on cooling racks for 15 minutes. Then, ENJOY!!!
If you want to save a loaf for later:
Let it cool completely. Then place it in a plastic bag and freeze it. The day you'd like to eat it, remove it from the freezer in the morning, and let it thaw in the bag on the counter. Prior to serving, remove it from the plastic bag and put it in a pre-warmed oven at 300 degrees for 10 minutes.
Delicious Challah Recipe in The Bread Kitchen
This easy-to-follow challah bread recipe will help you make the perfect, delicious challah. Written recipe at
Bread braiding lesson at
Soft and Fluffy Challah Bread Buns! Challah Dinner Rolls! Best Challah Bread Recipe!
Soft and Fluffy Challah Bread Buns! Challah Dinner Rolls! Best Challah Bread Recipe!
These challah bread buns are soft and buttery. This is the easy bread recipe. It's incredibly easy and delicious recipe. Anyone can make this bread.
Topics covered in this video
1. Challah bread recipe
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4. Homemade bread
5. Soft and fluffy bread
6. Dinner rolls
7. Soft buns recipe
8. Challah bread recipe by hand
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10. Challah bread recipe uk
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INGREDIENTS
100ml warm milk
1 tsp dry yeast
1/2 tsp salt
2 tbsp sugar
250g flour (2 cups)
30g soft butter
Egg wash (1 egg + 1 tbsp milk)
Sesame seeds
Bake at 190 °C for 20 minutes.
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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 Recipe | Traditional Jewish Egg Bread | Made with Oil instead of Butter
Links*
Recipe from Taste of Home Bakeshop Cookbook:
Silicone pastry brush:
Bristle pastry brush:
Baking sheet:
What You'll Need (for 1 loaf):
- 1 packet of active dry yeast (2 1/4 tsp)
- 1/2 cup warm water (110 - 115 degrees F)
- 1/4 cup canola oil (I used light olive oil)
- 2 T + 2 tsp sugar
- 1 1/2 tsp salt
- 2 eggs
- 3 to 3 1/4 cups all purpose flour
Egg Wash:
- 1 T cold water
- 1 egg
What You'll Do:
1. in a large bowl, dissolve the yeast in the warm water (I would wait maybe 5 or so minutes, or until the yeast gets frothy)
2. add the oil, sugar, salt, and eggs; give it all a stir and make the your egg yolks get broken up
3. add 2 cups of flour; stir until smooth; add more flour until you acheive a firm dough ball
4. turn the dough onto a floured surface and knead until smooth (6-8 minutes)
5. place dough into a greased bowl; cover and let rise until doubles (about 1 hour)
6. punch down the dough; turn in onto a floured surface; split into 3 equal sections; roll each section into a 15 inch dough rope
7. place all 3 dough ropes onto a large greased or lined baking sheet and braid; pinch the ends of your braided loaf and tuck them under
8. cover and let rise until doubled (about another hour)
9. preheat your oven to 350 degrees F; prepare your egg wash by beating the egg together with the water; use a pastry brush to wipe your egg wash all over your bread loaf
10. bake for 30-35 minutes, or until golden brown; cool on a wire rack
*DISCLAIMER: links in this description may be affiliate links. There is no extra cost to you, but I may receive a small commission :)
Easter, Shabbat, Jewish, Bread, Egg Bread, Baking, Egg wash, braided bread, plaited bread, home cooking, homemade bread, challah
Very Buttery Challah - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Very Buttery Challah Recipe.
A recipe from the KC Dishes collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2 : Egg; Beaten
2 1/2 Sticks : Butter; Melted
2 pk : Yeast
4 ts : Salt
1/2 c : Sugar
Poppy Seeds; Optional
Sesame Seeds; Optional
2 c : Water; Warm
7 c : Flour, Unbleached
3 : Egg; Beaten