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
Make this Raspberry Cheesecake Challah French Toast for #MothersDay
This French toast is perfect for Mother’s Day! We use challah bread and slice it - hassle-back style!
Garnish with extra fresh raspberries and some maple syrup! Mom will thank you for this one! ????
8 ounces cream cheese, room temperature
2 tbsp lemon juice
Lemon zest to taste
2 tbsp raspberry preserves
1/3 cup powdered sugar
2 teaspoons vanilla extract
1/2 cup fresh raspberries
1 Challah bread loaf, sliced to Hasselback
4 large eggs
1 cup milk
2 teaspoons vanilla extract
1 teaspoon cinnamon
Whisk together eggs, milk, vanilla, and cinnamon.
Filling- Add the cream cheese, lemon juice, lemon zest, raspberry jam, and powdered sugar. Mix until well combined. Gently fold in the raspberries.
Use a spatula to spread the raspberry mixture between the slices of the Challah bread.
Pour the egg mixture on top, covering the loaf completely. We recommend letting this soak overnight or for at least 1 hour!
Bake the at 350 degrees F. For 40 minutes or until it is golden brown.
How to Make The Best Braided Bread: Challah
Braiding a challah whether it's three strand, four strand, or even six strand is truly the only part in the entire recipe that's slightly challenging. The rest of it is surprisingly easy. All the more reason to bake your own to have on hand for the best french toasts of all time, epic grilled cheeses, or whatever you like to use challah for. It's good for most things but it toasts up especially nice. Hope you love it!
Recipe:
My Fermentation station (my proofer):
FOLLOW ME:
Instagram:
Facebook:
Twitter:
Website:
---------------------------------------------------------------
Music - Moroccan Groove By Saib:
---------------------------------------------------------------
Braided Milk Bread (Challah Inspired) #shorts
Dough recipe:
For the dough: 1x milk bread dough from the blog. I split up the proof to fit my schedule: I did a 2 hour proof at 75F after mixing, then transferred the dough to the fridge overnight. Shaped the following day and baked around 8 hours later.
Shaping: Works best with a cold dough from the fridge.
• Divide the dough into 12 equal pieces (use a scale for accuracy) and roll into balls. Cover and rest for 10 minutes on the counter.
• Use a rolling pin and roll each dough ball into discs. Roll tightly into a roulade. Cover and rest for 10 minutes, seam side down.
• Roll each roulade into 30cm/12in strands. Optional: brush 4 of the strands with egg wash and cover with sesame seeds.
• Gather your strands into groups of 3 (seeded strand in the middle). You’ll end up with 4 groups. Pinch together at the top.
• Braid as a 4-stranded plait: start with the group on the right: go over the next group, under, then over. Repeat all the way down, always starting from the right. Seal and tuck the ends to even out the braid.
#challah #sourdough #bread #milkbread
Music: Another time
Musician: LiQWYD
Challah in a bag, Part 1 of 2
Easy & delicious!
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.
Get our FREE CHALLAH EBOOK:
For more information on any JOY of KOSHER featured recipes, visit us at
Twitter |
Instagram |
Facebook |
Mini Challah Bread Buns #shorts #easyrecipe #bread
Follow ???????? @ronijhone For More Recipes
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 ????