19.4K
PRA reliable challah bread recipe after decades of testing 👌
Comment "recipe" and I'll send it to you.
Go back 2 reels to see me turn this into French toast 🍞
#challah #baking #bakingbread #fluffy #challahbread
@proportionalplate
#Challah Bread Making Process
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30Reel di Tendenza
(12)
170.4K
JUfirst time making homemade bread!
I also never knew that about challah bread!!!
#baking #bread #frenchtoast
@just_in_cake_official
20.8K
COSoft Challah Bread, try this one out! Recipe 👇
28g yeast
14g salt
1130g Bread Flour
460g Water
2 eggs
360g canola oil
90g sugar
Portion to 275g balls
#baking #bread #stayexcited #challah #challahbread #carbs #chef
@coreybsiegel
58.9K
SAChallah. 🍞 This recipe is so beginner-friendly and it makes the most beautiful, fluffy, lightly sweetened golden brown loaves. I don’t buy sandwich bread from the store anymore. (Full recipe on sarahsvegankitchen(dot)com.)
I know in the US we tend to think “eggs” when it comes to challah, but “water challah” made with water and oil is just as popular throughout the world.
My fiancé Eric grew up in a Jewish household with Eastern European roots, and for the past few years I’ve been exploring different dishes from both of our heritages. Lately I’ve been making challah every Friday and we have a nice Shabbat dinner, light candles, make a donation to a cause we support, and try to unplug from social media to spend quality time together. It’s been a fun and meaningful ritual so I hope you enjoy this challah recipe as much as I have been.
Beautiful rolling pin is from @earlywood_designs.
#veganbaking #veganrecipes #challah #breadmaking #breadrecipe
@sarahsvegankitchen_
783.4K
THChallah 🍞Thank you @challahprince for creating this amazing video
@thejewishfitnesscoach
6.6K
ZO🍞 Let’s braid some joy! Make Challah Bread, a rich and delicious egg bread, with your Zojirushi bread maker. Let the breadmaker handle the tough work while you have fun braiding the dough! Get started at the link in our bio.
#ChallahBread #ChallahBake #HomemadeBread #Zojirushi
@zojirushiamerica
230.9K
BE5 Strands Challah
Today I want to show you how to braid challah bread from 5 strands, one of the most beautiful braiding styles in my opinion. I decided to start showing you techniques and tips in baking, instead of just sharing with you recipes. Let me know what else do you want me to teach you here!
Braiding method:
Let’s talk about the strands as numbers, the most right will be number 1 and the most left would be number 5.
Starting by moving strand number 1 in between 4th and 5th. Then thanking the 5th and placing in the center, between 2nd and 3rd. Then crossing the 3rd with the 4th (3rd underneath the 4th). Then just keep going with that method until you get a beautiful 5 strands Challah Bread!
YASSS!
We are all BREAD!
#challah #challahbread #challahbraiding #braiding #shabbat #shabbatshalom #jewishbread #baking #bakingfromscratch #homemade #handmade #artisan #bread #breadmaking
@bengingi
347.7K
DECHALLAH BREAD made from scratch at @marksoffmadison in Flatiron, NYC. 🍞🤌 DAMN. #DEVOURPOWER
@devourpower
821.4K
SIThe Fluffiest Challah From Scratch🌟Start to Finish!
This is my go-to recipe for soft, golden, perfectly braided challah. It’s beginner-friendly, no bread flour needed, and includes all the little tips that make a big difference🍞✨
Note: This makes 3 loaves, not enough for hafrashat challah with a blessing. If you’d like to make the blessing, simply double the recipe. Mixer link is in my story.
Ingredients
* 1000g (7½–8 cups) all-purpose flour (yes, all-purpose—trust me)
* 2 tbsp (27g) active dry yeast
* 3 tsp (30g) salt
* ½ cup (118g) sugar
* ½ cup (120ml) neutral oil
* 2½ cups (590ml) lukewarm water
Instructions
1. No yeast proofing needed. I skip that step—just mix everything straight into the bowl except the water.
2. With the dough hook on low, slowly stream in the water while mixing. Once combined, knead in the mixer for 12–15 minutes.
Why? Long kneading builds gluten, which gives the dough its signature stretch, structure, and softness.
3. When it’s ready, the dough will be smooth, elastic, and moist—not sticky or dry.
4. Tuck and roll into a ball with a smooth dome, place it back in the bowl, drizzle with a bit of oil, and cover.
5. Let it proof for 1½–2 hours in a warm spot until doubled in size and fluffy.
6. Divide into 12 equal balls (about 150g each) for 3 loaves with 4 strands each.
Rest the balls for 30 minutes—this relaxes the gluten and makes braiding easier.
7. Roll each ball into a 14-inch strand, tapered at the ends. Braid your challah (4-strand method: two out, one in the center—alternating sides).
8. Add your favorite toppings—classic sesame, Jerusalem sesame crust, or flour-dusted “bride” challah.
9. Final proof for 30–40 minutes, covered. The dough should jiggle slightly when it’s ready to bake.
10. Brush with egg wash, bake at 350°F (175°C) for 35-40 minutes until deep golden brown.
#Challah #HomemadeBread #ShabbatChallah #ChallahRecipe #BreadMaking #shabbatshalom #sivanskitchen
@sivanskitchen
11.2K
TEHow to shape challah bread. This is easy and beautiful.
#булочки #sweetbread #хліб #пирожки #buns #challah #braidedbread #bread #sourdoughbread #briochebread
#panini #chleb #drożdżówki #bakingideas #bakingrecipes #bollos #bröd #buntutorial #rolls #сдобноетесто #сдобнаявыпечка #хлеб #sweetbread #sweetfood
@tetianahrechanikova
1.5M
COThe proof is in the poking. @ouichefsteve explains the science of properly proofed bread. Challah recipe at the link in our bio.
@cooksillustrated
7.8M
CHChezChaya’s Best Ever One-Bowl Challah #eggfree
Adapted from Rebbetzin Kanievsky’s famous recipe.
Soft. Fluffy. Silky. Foolproof.
Ingredients:
• 3 cups warm water
• 2 cups seltzer
• 1¼ cups sugar
• ½ cup honey
• 4 tablespoons active dry yeast (5 packets)
• 5 pounds bread flour or all-purpose flour, sifted
• 1¼ cups oil
• 1½ tablespoons table salt
(or 2 tablespoons kosher salt, or 1 tablespoon Himalayan pink salt)
• 1 egg, beaten (for brushing tops only)
Directions:
1. In the bowl of an electric mixer fitted with the dough hook, combine:
• 1 cup warm water
• Yeast
• 2 tablespoons sugar
Let it sit for 10 minutes to proof. It should become foamy. If not, start over with fresh yeast.
2. Add:
• Oil
• Honey
• Remaining sugar
• Remaining 2 cups water + 2 cups seltzer
3. Gradually add the sifted flour, 1 cup at a time, mixing on low speed. Once mostly incorporated, add salt.
4. Increase mixer speed to high and knead for 10 minutes, until the dough is smooth and elastic.
5. Remove dough and place in a large, lightly oiled bowl or container. Rub a little oil on top to prevent drying. Cover with a towel or plastic wrap and let rise in a warm spot for 1 hour, or until doubled in size.
6. Optional: Punch down the dough and let it rise a second time.
7. Divide dough into 4–6 equal portions. Cover and let rest briefly.
8. Take challah with a bracha:
ברוך אתה יי אלהינו מלך העולם אשר קדשנו במצותיו וציונו להפריש חלה מן העסה
(A meaningful time for tefillah—many pray for others and for personal blessings.)
9. Braid each portion, place in greased pans, and brush with beaten egg. Let rise 45–60 minutes. Brush with egg again just before baking.
10. Preheat oven to 350°F. Bake for 40–45 minutes, or until tops are deep golden brown and the challahs sound hollow when tapped.
@chezchaya
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