How To Make Traditional Three-Braided Challah | Challah Workshop Part 4
Jamie Geller and baker Reuben Grafton teach you how to make a traditional three-braided challah with tips to make it look professional.
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HONEY GLAZED PAOPAO BRAID (Golden Trevally) Catch and Cook Spearfishing Hawaii
This is the Paopao or known around the world as Golden Trevally or golden kingfish.
The Paopao can be found worldwide in tropical and subtropical waters ranging fromThe Indian and Pacific Oceans, from South Africa to Central America, Indonesia, extending to north Japan, Australia, and all over Polynesian.
The Paopao resides inshore waters where it inhabits both reef and sandy areas. This fish also can be found following larger reef predators such as large stingrays, jellyfish and sharks.
The Paopao is easily distinguished from its relatives by its fleshy, rubbery lips and unique colouration, which ranges from bright yellow with black bars as a juvenile to a golden-silvery colour as an adult.
This is a predator fish feeding on smaller fish, crustaceans, octopus and squid. It's is known to up grow to 3ft in length weighing up to 30lbs. Hawaii state record coming in at 17lbs caught off the shores of Kaneohe back in the year 2000.
Though it's a trevally it's apart of a species of its own, relating to both the jacks family and the mackerels family. This is a known game fish worldwide to both fishermen and Spearfisherman.
This is a very delicious fish, white firmMeat mild in taste, can be made in sashimi, poke, seared, baked, or in this case braided and smoked on the grilled.
**Reminder To Always CATCH AND CONSUME AT YOUR OWN RISK**
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Claire Saffitz Makes Challah Bread | Dessert Person
Claire Saffitz Makes Challah Bread | Dessert Person
Honey. Tahini. Challah. It sells itself! But we’ll tell you about it anyway because it’s so good and is a great starter recipe if you’re interesting in getting into bread baking. Challah is a lightly sweet enriched bread in the Jewish baking tradition, and this version is infused with honey, olive oil, and tahini, which gives it a subtle sesame flavor and rich silkiness. If you can braid, you can make challah, and if you can’t, Claire will show you how.
#ClaireSaffitz #Baking #Challah
Honey Tahini Challah Bread
Special Equipment:
NONE!
Ingredients:
1 1/2 teaspoons dry active yeast (0.18 oz / 5g)
1/2 cup honey (6 oz / 170g)
1/2 cup tahini (4.5 oz / 128g)
3 large egg yolks (1.8 oz / 50g), at room temperature
1/3 cup extra-virgin olive oil (2.6 oz / 73 g), plus more for bowl
3 large eggs (5.3 oz / 150g), at room temperature
4 1/3 cups bread flour (19.9 oz / 563g), plus more for kneading
2 teaspoons Diamond Crystal kosher salt (0.21 oz/ 6g)
Sesame seeds, for sprinkling the top
0:00 Start
0:21 Intro to Claire Saffitz Makes Challah Bread
0:39 Dessert Person Intro Animation
0:57 Background to Honey Tahini Challah Bread
1:53 Ingredients & Special Equipment
2:36 Mix Dry Ingredients / Proof
4:21 Mix Wet Ingredients
5:56 Mix Wet Into Dry
7:43 Knead The Dough
10:11 Portion out Dough
12:44 How To Braid Challah Dough
17:33 How To Bake Challah Bread/Outro
19:42 Y'all Still Reading These Chapters?
Thanks for watching!
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
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Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Cinnamon Braid Bread - Estonian Kringle
Easy recipe for rich and buttery Estonian kringle, a mouth-watering cinnamon braided bread. Soft interior, crusty top, perfect for breakfast or holidays.The smell in the house while baking is divine. Give this a try, you will love it.
Ingredients:
2 1/4 cups (280g) all-purpose flour
1/2 tsp (2g) salt
3/4 cup (180ml) lukewarm milk
1 tbsp (15g) sugar
15 g fresh yeast (1 envelope active dry yeast)
2 tbsp (30g) melted butter
1 egg yolk
Filling
1/4 cup (50g) softened butter
4 or 5 tbsp (60-75g) sugar
3 tsp (9g) cinnamon
3 tsp grounded almonds, optional
Directions
1. In a medium bowl stir fresh yeast with sugar until it liquefies. Stir in the lukewarm milk and then add the egg yolk and melted butter.
2. In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size. I usually put the bowl near my oven hob so the warmth get to it. It helps the dough rise very well.
3. While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.
4. Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.
5. On a floured surface, using a rolling pin roll the dough to a rectangle of about 18x12 inches. (I've made it smaller but it would have been better to make it of 18 inch).
6. Spoon the cinnamon filling over top (keep about 1 tbsp of the filling for the end), spreading evenly, leaving a clean 1/2-inch border around the edges. Sprinkle the almonds over the cinnamon filling. Roll up the dough and using a sharp knife, cut the log in half lengthwise leaving one edge uncut for about 1/2 inch.
7. Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top (this is what makes this bread effect).Pinch the ends together and form a wreath.
8. Transfer it to the prepared baking sheet. Brush the wreath with the left cinnamon filling.
9. Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F).
10. Serve it warm as it is or with your favorite topping. It is gorgeous.:)
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Pizza Braid
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Here is what you'll need!
PIZZA BRAID
Servings: 2-4
INGREDIENTS
1 puff pastry
4 slices of mozzarella cheese
12 pepperoni slices
2 tablespoons butter, melted
1 clove garlic, minced
1 tablespoon parsley, chopped
1 tablespoon parmesan cheese
PREPARATION
1. Preheat oven to 425°F/220°C
2. Lay out puff pastry. Place 4 slices of mozzarella and then 12 slices of pepperoni in the center of the dough. Cut diagonal lines along the left and right side of the cheese and pepperoni about an inch apart. Remove the corner pieces. Starting from the top, fold down the flap then alternate right and left until the bottom. Fold the bottom flap up and finish alternating between right and left.
3. Place the braided puff pastry on a parchment paper lined baking tray.
4. In a small bowl, combine butter, garlic, parsley, and parmesan cheese. Brush all over until the top of the braid is fully coated.
5. Bake for 20 - 25 minutes or until golden brown.
6. Enjoy!
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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!
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