How to Make Challah Bread | Best Challah Bread Recipe | Easy Challah Bread Recipe |
This Challah bread Recipe video will help you make the best challah bread in a simple and easy method.
Best Challah Bread Complete written Recipe :
In this challah bread video we make six braided challah bread in an easy way.
We can use this same challah bread dough to make challah bread of any shape.
What is challah bread
Challah bread or sabbath bread is a type of yeast bread very similar to a brioche, but with no dairy on it.
Challah bread is a kosher loaf of braided bread.
The simple challah dough is made with eggs, water, flour, oil, yeast ,honey and salt. The bread is typically pale yellow in color because so many eggs are used, and it has a rich flavor too.
Challah is eaten on Friday night and Saturday. It’s a Jewish plaited bread that is eaten with the first course on the sabbath eve. It’s also eaten the next day at breakfast and lunch.
On Sunday, any leftover challah can be turned into French toast or bread and butter pudding.
Challah bread ingredients
We can make this challah bread with some plain four,Warm Water, Honey or sugar,salt,Yeast ,Vegetable oil,Eggs
How to make challah bread
Challah bread can be made in six simple steps
How to make challah bread
Challah braided bread can be made in six simple steps
1.Prepare the challah bread dough
2.Proof the dough
3.Divide and let the dough rest
4.Shape the Challah bread
5.Final Proofing
6.Bake the challah bread
Bake at 350 F or 180 C for 28-30 minutes.
Hope you all enjoyed this challah bread video.
Hope you will make this at home.
Enjoy!
Best Challah Bread Complete written Recipe :
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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.
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.
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How to Make Easy Challah Bread
Learn how to make easy challah bread with this delicious recipe. This soft, sweet bread is made with honey and olive oil. It’s surprisingly simple to braid the 5 strands of challah dough into a stunning centerpiece for an Easter brunch or a Jewish Sabbath meal!
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How to Make Challah | Soft & Sweet Braided Challah Bread Recipe
Let's make & braid challah together! It's the Challah Recipe & Tutorial you've been waiting for, w/ step-by-step instructions! Traditional soft & flavorful challah w/ sweet vanilla notes. Make this amazing bread for Shabbat, holidays, celebrations, or just for fun. In a world full of wonderful challah recipes, here's my addition to the list, my personal recipe close to my heart & have loved & enjoyed along side my family & friends for many many years & know you will enjoy it too!
Challah Atcha Girl's Sweet Egg Challah Recipe!????
Ingredients:
7 to 8 cups bread flour (1,155g to 1,320g)
1 3/4 cups warm water (414ml)
3 packets active dry yeast (21g)
2/3 cup refined coconut oil (158ml)
3 large eggs, plus 3 yolks
Heaping 3/4 cup of sugar (~220g)
2 Tbs honey
2 tsp vanilla
1 Tbs salt
Egg wash:
1 egg + 2 tsp water + dash of salt
Directions:
1. Combine yeast, 1 Tbs sugar & 1 cup (237ml) warm water in a large bowl. Cover with kitchen towel & allow yeast mixture to foam up & sit for 10 min
2. Add 4 cups (660g) flour, sugar, 3/4 cup (177ml) warm water, eggs & egg yolks, oil, honey & vanilla to yeast mixture. Whisk by hand or w/ stand mixer for about 30 seconds until ingredients are fully incorporated. Consistency should be like a thick batter or wet spongy dough
3. Cover wet dough mixture w/ plastic wrap & kitchen towel & allow to proof for 45 min at room temp
4. Add remaining 3 cups (495g) of flour & salt. By hand or stand mixer w/ dough hook, incorporate flour & salt & knead/stretch dough for 10 min. While kneading, slowly add up to additional 1 cup flour if needed (a bit at a time). Aim for a tacky dough or even a bit sticky after 10 min. If using stand mixer, transfer dough onto lightly floured surface & continue kneading/stretching dough by hand, working to build gluten in dough. Sprinkle small amounts of flour if needed during process & knead until dough becomes pliable, elastic & tacky. Do not over flour dough as it can lead to heavy & dense challah! Aim for tacky, soft dough & easy to work with. Perform dough window test like shown to check gluten formation, or press down onto dough with your finger & if your indentation disappears, then dough is ready to rest
5. Shape dough into smooth round ball & place dough in lightly oiled bowl while making sure you cover all the dough in oil as well. Cover bowl w/ plastic wrap & kitchen towel & place in the oven at room temp. Allow dough to rise until double in size. Timing will depend on weather & climate/temp of house, etc. So anywhere from 1 hour to 2 hours is a typical time frame, but ultimately look for dough that has doubled in size
6. When dough has risen, release air from dough by poking it down, kneading quickly & place dough onto lightly floured surface. Divide dough into 2 pieces for 2 large challot, 3 pieces for 3 medium to large challot, or 4 pieces for 4 small to medium challot (all depends on the number & thickness of strands)
7. With each piece of dough, divide them by number of strands you want to braid. Before braiding, lightly coat strands in flour to avoid strands sticking together. For braiding inspiration, check out my other videos & try something new!
8. Place braided loaves onto prepared baking pans & allow challot to rest at room temp (I place pans in dark oven) & rise for about 15 to 45 min. Depending on dough, the temp & rising environment, challah could rise quickly or take its time! (keep an eye on this part as time given is just a guide, but should not be determining factor in your challah being ready to bake! This is very important as you do not want challah to over-proof. Overproofed challah will fall flat while baking!)
*pat challot w/ water before placing in oven so dough does not dry out*
9. After loaves have risen & when you gently put finger (that has been dipped in water) on dough & leaves indentation mark or just only bounces back slightly, but not completely, challah is ready to bake
10. Preheat oven to 350°F/ 180°C. While preheating, brush loaves w/ egg wash & add any desired topping (optional)
11. Bake for 30 to 40 min. Please note baking times can vary from oven to oven, so start to check challah from 25 to 30 min. Baking time also depends on challah size, so if you chose to do 3 challot, they'll be done closer to 30 to 35 min. If 2, around 35 to 40 min. If 4, closer to 30 to 33 min. Challah should have a nice golden brown color all around & when tapping the bread on the top & bottom part of the loaf, it should have a nice hollow sound
12. Allow challah to cool for at least 30 to 45 min before digging in to allow challah to set & finish baking inside. If not, I don't blame you! Enjoy!
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