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!
FOLLOW: @challahatchagirl
If you give this a try, I'd LOVE to hear from you below! ????????
If you have pictures to share, I'd LOVE to see them! Tag me on IG & use #ChallahAtchaGirl tag????
I want to share your Challah creations ????
Happy Baking!
#Challah #ChallahRecipe #ChallahBraiding
Amazing Challah Recipe
This slightly sweet and rich Challah bread with a shiny golden crust is an impressive-looking recipe that comes together with a few simple ingredients. A fluffy, braided loaf enriched with eggs and oil, this traditional Jewish bread is as delicious as it is beautiful. With an irresistible pillowy interior, this bread is shockingly easy to make and SO delicious! It's great for French toast, bread puddings, sandwiches and more.
RECIPE:
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The BEST Braided Bread: Challah! #shorts
Challah bread (pronounced ḥallāh) has its roots in the Jewish religion. Challah is yeast dough that has been enriched with egg. It is rich, tender, and slightly sweet!
FULL RECIPE ????
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INGREDIENTS:
???? 6 tablespoons Extra virgin olive oil (I used Early Harvest Greek EVOO)
???? 2 ¼ teaspoon active dry yeast
???? 1 cup warm water
???? 4 cups all-purpose flour
???? 7 large egg yolks, you will use some of the egg whites later
???? ¼ cup sugar
???? 1 teaspoon salt
???? 2-3 tablespoon toasted sesame seeds
#challahbread #challah #bread #breadrecipe #easybreadrecipes #braidedbread #mediterraneanfood #mediterraneandiet #mediterraneanrecipe
Best Challah Buns Recipe|Challah Rolls Recipe|Best Dinner Roll recipe|How to make soft challah buns
Challah Buns Recipe video will show you how to make challah dinner rolls or challah buns or challah rolls in a simple and easy method.
Challah Buns /Challah rolls Complete written recipe :
Challah is a type of yeast bread very similar to a brioche, but with no dairy on it. Before baking, the dough is brushed with egg yolk and topped with sesame seeds
This is my favorite challah buns recipe.Its so simple and easy to make the challah bread dough.
Into a bowl we will add in all the liquid ingredients and then the flour and combine them all together to form a soft and smooth bread dough.
Then we need to proof the challah buns dough for 45 -60 minutes.
Degas the dough and then divide and shape the challah rolls.
The challah rolls video will show how simple it is to make these beautiful bread rolls.
After the shaping, let the shaped yeast rolls sit and rise for 90-100 minutes.
As challah bread dough is an enriched dough it takes a bit longer than regular bread recipes for the final rising.
After the final rising take the shaped knotted rolls into the preheated oven for baking.
Baking temperature and duration for making soft dinner rolls or challah yeast rolls :Bake at 356 F or 180 C for 26-30 minutes.
Or until the dinner rolls or bread rolls are golden brown in color.
This challah buns or challah rolls or challah dinner rolls are soft and fluffy and they tastes absolutely delicious.
Hope you liked this soft dinner rolls recipe/challah buns recipe/challah rolls recipe.
Hope you make this at home and enjoy!
Challah Buns /Challah rolls Complete written recipe :
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How to Make the Best Braided Bread: Challah
Join me as I make traditional Jewish Challah! It’s easy and oh, so delicious! I’ll show you how to do that beautiful six-strand braid as well. Not as tricky as it looks, although a regular three-strand braid is also very pretty!!
1 1/2 cups warm water (12 oz)
1 1/2 Tablespoons yeast (8.4 g)
3 Tablespoons granulated sugar (37.5 g)
3 Tablespoons vegetable oil (38.5 g)
2 eggs + 2 egg yolks
1 Tablespoon salt (17 g)
6 cups AP flour or bread flour (720 g)
Melted butter or egg wash
350° F (177° C) 30-40 minutes until dark golden brown. Check out my new online course Stay-At-Home Baker where you'll learn everything you need to know to thrive on your baking journey!