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.

[cileft]

need to rise to my full potential like this dough 😫

[frumpusnumpus]

This is the first time anyone has really explained the window pane test to me. Thank you.

[BinBinB]

What I do is let it rise, punch down, rise again, punch down, shape and let rise, then bake. The challah turns out nice and fluffy for Shabbat.

[chavalampert]

I grew up traditional Jewish and I'd make challah with my mom every week :) every family makes it different, for example we didn't use eggs in ours

[Hollycat]

Thank you. In my 60 years, I have never seen a demonstration of various levels of gluten development! Much appreciated!

[goldendaygecko]

I'm winter break is almost over and I'm looking for stuff to cook in class I really want to try stuff like this and even though I have a decent amount of experience cooking and baking your tips and explanations are so clear and helpful I love it

[NoahsCakesandBakes]

Part of my family is Jewish, so I occasionally make this! Great tips, and yes, it makes amazing French toast!!

[matthewnewberry]

Sent this to the old lady. She's making it tomorrow. We might have a bake off!

[_-nyxx-_]

My mom made the best challah for my brother's bar mitzvah (not sure if that's the correct spelling)
She made all the food from scratch, and it was the best food I had ever had in my life, she spent all day that day making traditional foods by hand..
Best mother I could have ever had. :)

[makandicanada]

As a Jew I am proud to see good challah

[ab]

From a weekly challah baker, perfectly stated! Knead, cover for an hour in warm temp, braid, cover for a bit more than egg wash add your toppings and bake. It’ll fluff up beautifully

[archmagosdeciuskronen]

Your videos will help millions get careers in baking. Knowing a ton of tips and tricks before formally studying/training can mean all the difference

[richardcorrea]

Hands down best baking channel I’ve ever seen. He puts a lot of effort into showing the consequences of mistakes.

[eryxviper]

YES! I found your channel a few days ago and I literally would have made challah three days ago for the first time if the store had eggs.
You’re one of VERY few channels that makes me wish I could save shorts.
Thank you for the content you produce. Keep it up!

[clownfromclowntown]

Could you make a separate video on how to braid that? Braiding desserts has always seemed really daunting to me, so I’d love a video walking through it!

[dcr]

I shed a tear when he pronounced it as “hallah”

[aluminiumfailvods]

One of the best breads ever, second only to the pita.

[swordsmanthegamernine]

I adore this, I REALLY do! This is amazing! That said…when you cut it with a knife it hurt me in my childhood XD I don’t know if anyone else did this but in my house standard procedure was to grab a…bump? A knot? Grab a knot and tear it off and that’s your challah, want more? Tear another!

[gladesucks]

This is the best bread for French toast, you can’t change my mind

[AndrewKidd]

I’ve been trying to get more and more into baking but there’s so much info and books and techniques to learn. I’ve found that this platform you have and your way of teaching is making me want to bake everything.