Скачать или смотреть Challah bread

Soft, and delicious Challah bread is a welcoming deliciousness any time. Brush up on your baking skills with easy to follow recipe tutorials.

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CHAPTERS:
00:00 Introduction
00:26 First step; dissolving the yeast in the warm milk
00:39 Next, sifting the flour
00:46 Start making the dough using a stand-up mixer
01:34 Placing the dought to rest
01:48 Dividing the dough to make the balls
02:58 Rolling out the dough
03:24 How to make seeds adhere to the dough using the wet paper towel method
03:57 Making the six braid
05:02 Making a three braid
05:24 Using the wet paper towel method
05:56 Brushing some parts with egg wash before baking

CHALLAH BREAD RECIPE

INGREDIENTS:

1/4 cup milk
2-1/2 tsp dry active yeast
1 tsp sugar

1 3/4 cup warm water (or milk)
1/4 cup butter, melted (or oil)
1 egg
1/3 cup sugar
1 tsp vanilla extract
3/4 tsp salt
4 cups all-purpose flour


1 egg, for brushing top
1/2 cup Sesame seeds
1/2 cup poppy seeds, as topping

DIRECTIONS
Dissolve yeast in the 1/4 cup warm milk. Set aside to rise, for about 10 minutes.

Place 2 1/2 cups of flour in the mixer bowl.

Add the yeast mixture, water, egg, sugar and vanilla. Mix well then add the melted butter, salt and remaining flour to form a smooth and elastic dough, until dough cleans from side of the bowl and forms into a smooth ball, (about 3-4 minutes). Remove dough to a greased bowl, cover with a plastic foil and let rise, until double in size.

Place dough on a floured surface and divide in two, then each into 6:form into balls. Rest for 15 minutes, covered.

Place the seeds into a longer plate.

Divide each section in 6 pieces. Roll out each piece into a 12 inch long rope. Place a paper towel soaked with water on the counter. Roll 2 or 3 of each 6 pieces into seeds by first rolling them through the wet paper towel.

Braid each 6 ropes together and place on a baking sheet. Cover and let rise until double, (for about 30 minutes).

Brush with egg wash the parts that are not seed covered.

Bake in preheated oven at 375 F for 25 to 30 minutes or until golden on top. Let cool for a few minutes before slicing.

Makes: 2 large 6-braids (or 3 smaller: 1-6 braids + 2 with 3 braids)


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