Braided Challah Made Easy by a Bread Pro

[@HighKingTurgon]

Tubular pre-shape and braid from the middle were the prophetic words I needed today

[@j.g.9045]

We make round challah in the bakery I work at, with one major difference. Once the braid is complete, we tuck our fingers underneath the dough and gently fold it up, like how you might flip a hat inside out, until the center "pops" up. This adds height to the challah while also making it fit in our 9" pie tins they are baked in. We make it around Jewish holidays, and it's a hit! Sometimes we cover it in benne or sesame seeds.

[@mikesamovarov4054]

Round Challah is only for Rosh Hashana. Why are you baking it outside of that high holiday? Weird...

[@rewalodhiya8074]

This sounds wonderful!!!

[@hand__banana]

@@mikesamovarov4054 what? this is such odd gatekeeping. my family would get round challah or the small bread roll like round challah throughout the year. edit: nvm just noticed you left multiple insane comments, mb for taking you at face value, like obviously the dude from Arkansas isn't a "real jew" (he never said he was Jewish)

[@MarySanchez-qk3hp]

Mikesamovarov: That's just silly and closed-minded. What makes you think only Jews bake challah? It's not a holiday to me and, in fact, Jews are a very small religious minority in the world, and others use eggs in bread, too. I just bake it when I'm in the mood for plush, sweet, tender-crusted egg bread. I once made it round simply because it would fit the only shipping box I had, to mail to a friend. LOL! Are you saying your god would throw lightning bolts at me for making challah any old time? Are you inferring challah is only for Jews, and only once a year? I don't think I like you calling anyone outside your religious confined parameters "weird." It's a religious symbol to you but it's just tasty bread to others. Every culture has symbolic foods. Expand your mind, sweetie, not everyone is Jewish, but lots of people the world bake bread and it's often round. What's matzo in one culture, can be carta musica in another. You're being ETHNOCENTRIC. We all like to eat foods influenced by other cultures, food is a way of saying you want the other person to share and be nourished: isn't it a joke that in NYC if you want to know where the good Chinese restaurants are, ask a Jew! I also make NY sourdough Jewish caraway rye, does that mean I've sinned? I like East Indian food, southwestern dishes and Greek specialties, do I need to get permission to cook samosas, tamales or dolmas? Silly boy, you must live in a very cloistered orthodox community and need to be reminded that bread is the staff of life for everyone. You're, like, prejudiced in reverse! Mike, you don't need to believe in bronze-age myths to like challah. It's just bread, no matter the shape we choose. You've attributed religious significance to it but others don't. Maybe it's "only for Rosh Hashonah" in your opinion, but luckily, you aren't in charge of anything, you have little acceptance of other ways of living. Narrow-mindedness and calling people names like "weird" is what starts wars. Ask your rabbi. Ask your mom or your wife. Women know more than men, they're the ones slaving away in your kitchen to make your challah in your community, while you're busy davening in synagogue. I'm surprised you didn't also criticize for not burning a pinched-off bit of dough in the oven as a dedication to your deity. Broaden your horizons, Mike, be more open-minded and tolerant, and stop calling people names. Okay? Sheesh.

[@NinaKeilin]

@@mikesamovarov4054 He said he made it for the high holidays.

[@medaling8338]

Thank you for all the tips! Especially temperature control methods for proofing in a cool kitchen (old house kitchen tends to be a drafty low 60s F except in summer). These tips will be useful for proofing other breads too!😊 ❤

[@kathrynmoll86]

As with every video he brings to us, Martin inspires me to bake!!! I've listened and watched intently on all of his dough and shaping how-tos! He talks a good walk! Thank you King Arthur Baking Company for bringing this man's techniques to so many of us novices! 🙏🏼

[@KingArthurBakingCompany]

Aw, we're thrilled to hear it, Kathryn! Happy baking! -👩‍🍳Kat

[@anbacooks]

Martin, I could watch you shape dough all day .❤ You are the master of beautiful bread! 🙌

[@mikesamovarov4054]

Wrong shape shown in the video. It has to be even thickness, or it will be overbaked at the ends, or raw in the middle. Shape it better! This dude is definitely not real Jew.

[@Nate_is_Great]

@@mikesamovarov4054 you are rude

[@BetsyMassie-pe7bv]

Love Martin's videos, he has a wonderful way of explaining the what and why of what he is doing. I bake about every other week, usually sourdough, but I want to try a challah after watching Martin's video. Keep them coming. ❤

[@KingArthurBakingCompany]

Definitely let us know how your challah goes! -👩‍🍳Kat

[@emilyjade3558]

Nice! Love challah, made it last fall for the first time. I've been proofing all my yeast dough in my microwave for years, mainly because with the work light on, the microwave inside gets to be the perfect temperature.

[@MarySanchez-qk3hp]

I felt like a genius because I had thought I'd invented using my microwave as my incubator, many years ago, but now I know I'm in league with a baker like him, turning it into a proofing box. ;)

[@austins5632]

I just wanted to share that I made a beautiful challah today! I wanted to make a practice loaf before Thanksgiving, when I'll make French toast casserole for breakfast! I am so happy with it. So beautiful. Thank you!

[@KingArthurBakingCompany]

Loafly, Austin! We loaf to hear of your success and delicious plans! 😋 Did you enjoy a part of the bake, specifically? -🥐Lily

[@austins5632]

I love taking out the dough after the 2nd proof and egg washing! Just made Thanksgiving's loaf for French toast. It is gorgeous. Thanks KAB 💖

[@KingArthurBakingCompany]

That stage is that part of the bake that increases the anticipation, for sure! We'd like a slice of how your Thanksgiving morning goes! 😋 (French toast for the win!) -🥐Lily

[@micheleforgione150]

Bob Ross of bread baking .

[@mikesamovarov4054]

Not really. Wrong shape shown in the video. It has to be even thickness, or it will be overbaked at the ends, or raw in the middle. Shape it better! This dude is definitely not real Jew.

[@MarySanchez-qk3hp]

Wow Mikey, you've made other disparaging comments elsewhere, criticizing people, as well as this one. You're pretty judgmental, and ethnocentric. You seem to think people can't make round loaves when they wish to, and need to be Jewish to make bread. And I've seen you calling people mean names. You seem to have issues. And who says anyone even wants to be "real Jew?" Have you sought help? You certainly my aren't acting in the best of Jewish traditions, yourself. Trust me: you can make a good challah without being Jewish, ROFL! Since you're so repeatedly critical, one might ask: why do you keep watching and negatively commenting, hmm? Must be lonely, being so perfect up there on your cloud.

[@Nate_is_Great]

Dare I say, I use Bob's Red Mill flour for my baking? But I came here to learn---wow, what a really fine tutorial!! I look forward to making my first loaf this weekend for my Church's Sacrament service!

[@KingArthurBakingCompany]

Perhaps our videos can help lure you to our side? 😆 And thank you for the compliment, Nate! -🍰Grace

[@paulroberts1799]

My next bake. As always, clear and concise constructions. Thank you!!!

[@KingArthurBakingCompany]

Happy baking, Paul 🧡! -🍮Nicole

[@JustAThought155]

King Arthur flour is my go-to flour! And challah bread???? 😮😮😮! Wow!!! A double blessing the day before the start of the Shabbat!! Nice!

[@gkslay]

Man, this guy is so easy to listen to and learn from.

[@Lot-4656]

You are a great teacher.

[@lindacoffin5110]

Watching you raises my spirit as well as making it possible to create something beautiful in my home. Thank you.

[@cvianna1]

Just a quick tip for home bakers: Get yourselves one of those countertop turkey roasters and a thermometer, mark the dial at 80 to 90 degrees and use that as a proofing box. I picked one up on a black Friday sale for $40.

[@iluminameluna]

Thanks for this tip! Someone left a roaster at our house at some point and never came back for it 😮 now I know what to do with it! ❤

[@torridscene]

What a good idea. Thank you. Pretty ingenious, I must say.

[@MarySanchez-qk3hp]

1. I'm vegetarian so would have no use for turkey roaster, and in a small kitchen nowhere to store it, for me it would be a waste of money, 2. I've used my microwave for proofing for many years. Simple and elegant works best for me.

[@DonnaRatliff1]

Beautiful! Think I'll make one today. I cant get King Author flour at my local store because I'm very rural so I just bought 15 pounds of flour and recieved it yesterday. ❤️. KA is truly the strongest bread flour that I've found in the US. White Lily is all that's here and it just doesn't make nicely high risen bread. Lol probably for biscuit .

[@Lot-4656]

From now on I will put the eggs in warm water.Thanks for the tip.

[@MarySanchez-qk3hp]

You made it so easy to understand four strand round! I'll never forget it now!

[@KingArthurBakingCompany]

Thank you for making some challah along with us, Mary 🧡 Happy baking! -🍮Nicole

[@susanherbert3014]

Those loaves are gorgeous! I’ve wanted to try to make challah bread, your instruction is great. I’m excited to give it a go!

[@susanherbert3014]

I just finished making this recipe. It is amazing! So light and airy with a slight crispy crust. Also very easy to make.

[@mikesamovarov4054]

Wrong shape shown in the video. It has to be even thickness, or it will be overbaked at the ends, or raw in the middle. Shape it better!

[@mrloudenslager129]

Looks deliciuous. Thanks for sharing the process of baking it!

[@douglasortiz2693]

Extraordinaria receta !!! Cómo siempre...❤ Saludos cordiales desde Venezuela ❤❤❤❤❤❤❤

[@KingArthurBakingCompany]

Muchas gracias, Douglas! Por favor, comparte un foto de su pan cuando el termine! 😊 -🥐Lily

[@CarolGreenfield-s3y]

This is a great youtube. Thank you Martin and King Arthur. I have been making KA no-knead challah recipe for several years. Now, due to family medical issues, I am trying to make a gluten-free challah - also a great KA recipe with KA's wonderful GF Bread flour. I haven't been able to get the GF challah to rise as well. I will try some of Martin's tips on proofing. Thanks again.

[@KingArthurBakingCompany]

Our pleasure! -👩‍🍳Kat

[@davidcardinal9900]

Fabulous video! Made the 3 strand and nailed it the first time! Love your videos and great flour! I did whole white wheat and read your notes while proofing, didn't add extra water, but it still came out wonderful! Thanks. Btw, my wife makes the best bread pudding with chaalla, we will try that in a few days. Thanks!

[@KingArthurBakingCompany]

Thanks so much for baking along with us, David! -👩‍🍳Kat

[@MarySanchez-qk3hp]

I've made sticky buns with this lush dough, ;)

[@ylive5169]

That's what I'd use it for ~ bread pudding!! Happy baking 🍞 🥖 🥐

[@davidt.2309]

Most gorgeous challah I've ever seen!

[@KingArthurBakingCompany]

Super delicious as well 😉 Happy baking, David! -🍮Nicole

[@loripominville8207]

Hi Martin. I love making bread. I make it at least three times a week but I have never made challah. After watching you I will definitely make come. Thank you for the inspiration 😊.

[@KingArthurBakingCompany]

Aw, happy baking! -👩‍🍳Kat

[@mikesamovarov4054]

Wrong shape shown in the video. It has to be even thickness, or it will be overbaked at the ends, or raw in the middle. Shape it better! This dude is definitely not a good baker.

[@cindyms.1237]

Looks beautiful. I hope this recipe is in the new bread book coming out shortly.

[@KingArthurBakingCompany]

We have several challah recipes and techniques in the Big Book of Bread! -🍰Grace

[@randyw41]

This was an excellent tutorial. They looked amazing when done. I'm definitely going to give this one a try for sure. We'll done, thanks...

[@maximusaugustus6823]

Amazing, I love it, I love King Athur's flours.

[@paulroberts1799]

I just did my pre shape Can’t wait till it’s done!!!

[@julliannkim6172]

Amazingly beautiful. Baking is art.

[@mikesamovarov4054]

Wrong shape shown in the video. It has to be even thickness, or it will be overbaked at the ends, or raw in the middle. Shape it better, his method only appears nice. But I know it's wrong.

[@lindazagara6991]

Thank you! This was so helpful!

I had no idea that this comes from a Jewish tradition. We make this but call it "vánočka" (xmass bun) and it is sweet with raisins. I actually do the round shape when I want to make it as a gift. For our household I braid it from 6 strands. This year I've discovered an old recipe with added aniseed and nutmeg - its awesome.

[@KingArthurBakingCompany]

Ooo that anise and nutmeg sounds divine! We have some other flavors for challahs here (www.kingarthurbaking.com/search?bc_product_index%5Bquery%5D=challah#recipe_index), should those be of interest. Incredible how baking speaks through multiple cultures, isn't it?! 😊 Thanks for sharing yours with us! -🥐Lily

[@perlahuber4099]

you see these in german bakeries and are staple Baked good during weekends, in Parties, weddings funerals. they are called "Zopf" which means "braid" (braided yeast bread).

[@perlahuber4099]

Beautiful! specially the 4 strands round shape. we use Butter instead of oil and sugar instead of honey. but the process of making it is identical.

[@danamarcotteseiler7423]

Very well presented and Cleanly done

[@clarekrmiller]

I love seeing Martin put the mixing bowl on the scale and pour the flour right in. I always feel like I'm just being lazy doing it that way, but if he does it the same way then it can't be so bad!

[@KingArthurBakingCompany]

Not lazy at all! It just requires a sure hand so you don't accidentally end up dumping half a bag in at once and spilling flour everywhere. That's the real reason scooping is generally recommended. 😊 -👩‍🍳Kat

[@shomeresdevorahbayer9763]

Awesome thank you. I make 2.5 lbs and most of rising as well as kneading happen in the bread machine and I bake in a convection toaster oven any guidance would be appreciated thank you

[@KingArthurBakingCompany]

You're most welcome, Shomeres! We're glad this video helps! -🥐Lily

[@mattlevault5140]

Wow. Learned some things... I've been baking challah based on the recipe in my old K. A. cookbook for over 25 years. The 4 rope braid method in the old book is different than what you did. I form the loaves into a cross for display and consumption on Easter Sunday at my church. I wish I could post a pic. It's served after each service with honey-butter. Always a huge hit with the congregation. As you mention this bread makes excellent French toast and grilled sandwiches. It also makes a glorious bread pudding. Thx for the tips!

[@j.g.9045]

Is there something I can google to see a similar design? It sounds interesting.

[@adgdashaef]

I have Anova Precision Oven. Apart from being great for many other things it is also excellent for proofing your dough. You can control the humidity AND the temperature.

[@KingArthurBakingCompany]

That's fascinating 😄 Has it improofed your bakes? -🥐Lily

[@adgdashaef]

@@KingArthurBakingCompany absolutely! Just used it for this recipe and the challah came out fantastic!

[@KingArthurBakingCompany]

🙌🍞🙌 Thanks for letting us know! -🥐Lily

[@WatReallyGuud]

Wow I’m soo impressed

[@valariewidgins4184]

I made this recipe. My challah load was a big hit at the Yom Kipper diner

[@KingArthurBakingCompany]

🧡🧡🧡 -🍮Nicole

[@kathleenfox941]

What a great video! I’m making challah 😋

[@rewalodhiya8074]

This looks amazing! If I were to make it by hand, how long should I initially knead the dough?

[@KingArthurBakingCompany]

Hi, Rewa! You'll want to knead until you have a soft, smooth dough. If you're finding the dough is very sticky, add an additional 1/4 cup (30g) of flour. Happy baking 🧡! -🍮Nicole

[@MarySanchez-qk3hp]

Glad someone asked that because I don't have a stand mixer. I would've just kneaded it till smooth, glad for your information. Thank you.

[@heloisacifuentes5234]

Gracias!!!⁸🧡❤️🧡❤️

[@kd-yd5pk]

I definitely want to make this for Shabbat!

[@michelevalentine2151]

I make the “show bread” for our communion Sunday’s at our church. I noticed that Martin was using All Purpose Flour as opposed to the Bread Flour. Is there a particular reason? I’m just curious if there is a difference in the end result. I only use King Arthur Flour!

[@KingArthurBakingCompany]

That's a beautiful contribution, Michele. 😊 The difference between the two flours is protein-content (gluten formation potential)! All-Purpose Flour (11.7%) makes the bread more tender. You can certainly use Bread Flour (12.7%) - the recipe would need about 2 Tbsp more of water to accommodate the higher protein-content that makes the flour more absorbent. The Bread Flour will make a more chewy texture. Either way, both flours will make a lovely loaf! -🥐Lily

[@michelevalentine2151]

@@KingArthurBakingCompany thank you for replying! 🍞😀

[@KingArthurBakingCompany]

Our pleasure, Michele 🙌 -🥐Lily

[@phyllisgordon6577]

Thanks a ton for this amazing recipe. Would i have to knead the dough for a while since i do not have a mixer?

[@KingArthurBakingCompany]

In the recipe (linked in this video's description box), step #2: "Combine the flour with the rest of the dough ingredients. Mix and knead them by hand, mixer, or bread machine, until you have a soft, smooth dough." 😄 Challah is delightful to work with! Happy baking, Phyllis 💛 -🥐Lily

[@foxbritten]

You can never go wrong with King Arthur. Lots of chefs I know all start with King Arthur as a jumping off point when trying new things. It’s like step one in research, what does King Arthur say

[@yasuragitea]

when you bake the challah do you leave the tray with hot water in the oven?

[@KingArthurBakingCompany]

The tray of water will come out of the oven. Great question! Please let us know if you try the recipe! -🥐Lily

[@nashiivagas4915]

I love his videos 👍

[@KingArthurBakingCompany]

We're glad you're enjoying them, Nashii! -🥐Lily

[@nashiivagas4915]

@@KingArthurBakingCompany ❤️

[@pamelaeason1982]

I'm in LOVE!!! 🥰

[@JazzyVR1]

That looks wonderful. I'll have to try it!

[@jessicaknippenberg9533]

What do you cover the bowl with to rise ? And should the salt not touch the yeast when initially mixing ??😮🎉

[@KingArthurBakingCompany]

Hi Jessica! You want to cover the dough with something that won't let too much air at the surface of the dough, an overturned plate, reusable bowl cover, or plastic wrap are all great options. It's OK for salt and yeast to touch, while salt can inhibit yeast growth the two would have to be mixed together directly in large amounts and left for an extended period of time for it to have a negative impact. Happy baking! -👩‍🍳Morgan

[@jamie6580]

I thought the salt would hinder the yeast. I learned something new.

[@fayeliu2601]

What’s the room temperature to proof overnight? I’m in AZ, even with the air condition, it’s around 76F at night…

[@KingArthurBakingCompany]

Hi there! Our blog article on desired dough temperature may help: www.kingarthurbaking.com/blog/2018/05/29/desired-dough-temperature. For wheat-based yeast breads, professionals have determined that the ideal dough temperature range is 75-78°F. Happy baking 🧡! -🍮Nicole

[@lisaanderson135]

My favorite brand for all my baking needs! There are so many contradictory opinions out there about how salt kills yeast. Is this true?

[@KingArthurBakingCompany]

Hi, Lisa! There should be a balance and proper handling of salt, yeast and other ingredients to have success in your bakes. We have a great blog article detailing the harmony in yeasted breads: www.kingarthurbaking.com/blog/2020/07/29/why-is-salt-important-in-yeast-bread. Happy baking 🧡! -🍮Nicole

[@fpvx3922]

This looks great.

[@estherkopel473]

Do you prefer all purpose flour or bread flour for challah? I usually use bread flour but I note that you are using all purpose and i wonder if there's a reason.

[@KingArthurBakingCompany]

Hi Esther! We typically use all-purpose flour for challah but many baker's use bread flour! We like the softer texture it gives the bread, really it's baker preference! If you switch between the two, remember to adjust the amount of liquid though as bread flour absorb more and all-purpose less. -👩‍🍳Morgan

[@estherkopel473]

@@KingArthurBakingCompany Thanks!

[@Elkins24]

I wish he would do a video of the Easy Italian Bread recipe.

[@KingArthurBakingCompany]

We have a video for our recipe "The Easiest Loaf of Bread You'll Ever Bake", which creates a "European-style" loaves: kzbin.info/www/bejne/e3rIfGeXZ5WFgpo Please let us know if this helps! -🥐Lily

[@Elkins24]

@@KingArthurBakingCompany hi Lily watched the video and that video is not anything like the easy Italian bread recipe.The reason I requested a video by Martin of the Easy Italian bread is I learn better in watching someone do a recipe.

[@KingArthurBakingCompany]

Understood. 😊 We will pass along your request to the team for their consideration! This braided challah tutorial is a great resource for the braiding part. What are some things you would appreciate the visual for the Easy Italian Loaf recipe, in particular? -🥐Lily

[@Elkins24]

@@KingArthurBakingCompany Using a kitchen aid to make the dough and also the rising times...

[@Elkins24]

@@KingArthurBakingCompany The bread had a good taste like the Italian bread I grew up with, but no rise at all?

[@yussufrezk3051]

How would you replace the yeast with a starter?

[@KingArthurBakingCompany]

Hey, Yussuf! We have a guide, Adding sourdough to a recipe, here! www.kingarthurbaking.com/blog/2015/10/29/adding-sourdough-recipe Happy baking 😄 -🥐Lily

[@Janemarten0]

Any chance of ingredients weights. Thanks👍

[@KingArthurBakingCompany]

Our recipes all include grams, you can find this one here: bakewith.us/ChallahRecipeYT -🍮Kat

[@Janemarten0]

@@KingArthurBakingCompany great thanks.

[@fayeliu2601]

Where can I find the recipe for this bread? Thank you! 🙏🏻❤️

[@KingArthurBakingCompany]

Hi, Faye! You'll find a recipe for this bread in this video's description. Happy baking 🧡 -🍮Nicole

[@fayeliu2601]

@@KingArthurBakingCompany Got it! Thank you Nicole 🙏🏻😊By the way, Martin is an excellent teacher! 👍🏻❤️

[@EmmaDee]

EmmaDee is in the house, got her a happy dough and waiting on Martin to show me how to braid!!

[@RachelDavis705]

This looks awesome, I gotta try it

[@KingArthurBakingCompany]

Totally! Thank you for giving this recipe a try 🧡 Happy baking, Rachel! -🍮Nicole

[@knightsofneeech]

How different is your recipe from Jeffrey Hammelmann's (book, Bread)?

[@KingArthurBakingCompany]

Hi there! This challah recipe is similar in form, but not identical. We even have Jeffrey's fantastic challah on our site, to compare: www.kingarthurbaking.com/recipes/jeffreys-challah-recipe. Happy baking 🧡! -🍮Nicole

[@knightsofneeech]

@@KingArthurBakingCompany thank you so much for the fast response!

[@KingArthurBakingCompany]

🧡🍞🧡 -🍮Nicole

[@irenedavo3768]

Look lovely!

[@hopeup2792]

you didn’t share bake time and temp to bake??

[@KingArthurBakingCompany]

This is just a technique video, you can find the recipe here: bakewith.us/ChallahRecipeYT -🍮Kat

[@hopeup2792]

@@KingArthurBakingCompany Thanks I will watch.

[@TwiinStar1224]

How would this turn out with bread Flour?

[@KingArthurBakingCompany]

Hey there! Our Bread Flour has a higher protein content, 12.7%, so it'll make for a chewier loaf and also you'd need to adjust the amount of liquid used because the higher protein content will make the flour absorb more liquid. Hope this can help! -👩‍🍳Morgan

[@heloisacifuentes5234]

Recipe, please???❤

[@KingArthurBakingCompany]

Hi, Heloisa! We include the recipe in each video's description for folks to bake along with us. The recipe page includes all of the measurements, the steps to bake and additional tips from our bakers. You'll find the Classic Challah recipe here if it is not showing for you: www.kingarthurbaking.com/recipes/classic-challah-recipe. Happy baking 🧡! -🍮Nicole

[@TandaCrosby]

Question, I have always been told that your salt should never touch your yeast. That if you did this it would kill your yeast. Is this incorrect?

[@scottwilson8258]

The amount of salt required to kill the yeast is much greater than what is used in recipes. Nothing to worry about.

[@simonandersson9179]

@@scottwilson8258 and also time

[@KingArthurBakingCompany]

Salt killing yeast is an old tale that just won't seem to die! Salt absorbs water, and yeast needs water to make dough rise. So the presence of salt will slow yeast down if it's in the process of eating sugars, but this won't kill it. Additionally, yeast that's in granulated form and not wet isn't growing at all. So you could rub salt all over it all day, it won't have any effect. -👩‍🍳Kat

[@mikesamovarov4054]

Wrong! All yeasty breads have salt in small amounts. High sugar content is what activates the yeast, tiny salt amounts are negligible.

[@dellabrodsky4655]

I missed the amount of every ingredient but eggs, as well as the temperature of the oven and time of baking... Was it there? I watched twice...

[@KingArthurBakingCompany]

Not to fret, Della! We have all of the information you knead in the recipe: bakewith.us/ChallahRecipeYT We offer links to our recipes in the description boxes of our KZbin videos. Happy baking! -🥐Lily

[@MrGil0910]

Is there a Written Recipe?

[@KingArthurBakingCompany]

There sure is, Gil! You can find it linked in the video description. Happy baking! -👩‍🍳Morgan

[@darelldd]

Re keeping ingredients at "room temp": In the winter, my kitchen is quite cold. So the night before I'm going to bake, all of my ingredients (eggs, yeast, butter or oil) all go in the proofing box that is timed to come on about three hours before I wake up. Heck, I'll even put the mixing bowl in there.

[@KingArthurBakingCompany]

Not a bad idea! Though, you may want to consider keeping the yeast in the fridge until needed, just to ensure that you get the most activity out of it. Also I sometimes like to put my eggs in a cup of hot water. It shouldn't be hot enough to cook the eggs, but it will bring them to room temperature VERY quickly! -🍰Grace

[@darelldd]

@@KingArthurBakingCompany Do you recommend putting straight-from-the-fridge cold yeast into the dough? I've always thought it best to bring it up to temp along with the rest of the ingredients. I have no problem leaving my eggs out at room temp well before baking. But it is those times when I FORGET to prepare that the warm water trick will come in handy! The reverse of stopping the cook when making boiled eggs and plunging them into ice water!

[@KingArthurBakingCompany]

Yeast straight from the fridge works fine! It warms up quicker from the mixing and kneading than sitting out to come to room temp. 😊 -🥐Lily

[@krazmokramer]

Going to make one for Shabbat this week. Thanks Martin! One thing...CHA -lah. Like you're clearing your throat. CCCHHHHAAA-lah.😉

[@KingArthurBakingCompany]

CHA-ve a great time baking for Shabbat! 💙😊 -🥐Lily

[@krazmokramer]

@@KingArthurBakingCompany 😂

[@challahbyhannah]

Only thing I would do different is double egg washing (in the middle of the baking)!

[@KingArthurBakingCompany]

An extra wash that pays off beautifully in the end! -🍮Nicole

[@caschoepflin]

I've made Challah for years, but never added honey. Interesting!

[@KingArthurBakingCompany]

Send us a buzz if you try it, Carol! 🐝 -🥐Lily

[@Adventure_fuel]

Shalom Alechem

[@sharonjackson5850]

Need to show amounts while mixing

[@KingArthurBakingCompany]

Hi, Sharon! We include the recipe in each video's description for folks to bake along with us. The recipe page includes all of the measurements, the steps to bake and additional tips from our bakers. Happy baking 🧡! -🍮Nicole

[@darelldd]

For challah, I'm never quite sure how much to knead it at first. I keep hearing (as in this video) "this looks good to me." I get "well developed, but not fully developed" and it panes a bit. I guess that is as detailed as we're gonna get!

[@KingArthurBakingCompany]

We'll look into adding approximate mixing times in the future! It can be difficult to give a set time with enriched doughs like challah, hence why we offer more of a description and less of a time range. The additional flour can also be a factor! -🍰Grace

[@darelldd]

@@KingArthurBakingCompany Right! I'm not looking for a "time". I'm looking for.... what to look for. In the video some amount of time is mentioned, but there are so many factors that change this. I'm just wondering if I've been over-kneading mine. How can I tell if I'm over or under-kneaded? What are the issues to look for when that happens. Thanks!

[@KingArthurBakingCompany]

Typically signs of over kneading are if your dough is very stiff, dense, and rips or tears easily. It can also be difficult to shape or round if over kneaded. Once again, it varies from dough to dough, but these are the signs to look out for! For challah, you really want a soft, smooth, and elastic end dough. -🍰Grace

[@mariylinfelker6513]

Where is the recipe for the Challah dough?

[@KingArthurBakingCompany]

Hi there! If the recipe isn't showing for you below the video you'll find it here: www.kingarthurbaking.com/recipes/classic-challah-recipe. Happy baking! -🍮Nicole

[@goldenrule1948]

🎯🥳

[@GoldenboY-DE]

Ich dachte das sei der Walulis? 😮

[@dmf13]

Challah head Challah

[@christinalem9836]

Janitorial or coaches oats are very delicious three dollars can buy

[@mikesamovarov4054]

Janitorial...you mean, from the garbage?! 😂

[@anamericancookinspain6738]

I tried making a braided loaf yesterday for the first time after watching your video--what fun! I swapped out the water in your recipe for 170g of scalded milk and added some butter and white sugar, because I'm on a bit of a sweetened milk bread kick lately. I messed up the braiding a bit after flipping the braid upside down--just leaves room for improvement next time. If anyone had any feedback, I'd love to hear it: kzbin.info/www/bejne/ZqC2kndmn9Zslbs

[@Raul28153]

now now now it's not challah unless it is for a Jewish holiday and you have reserved a bit of dough for sacrifice otherwise it's just braided or plaited bread.

[@MarySanchez-qk3hp]

:::: eyeroll :::

[@mikesamovarov4054]

Dude, wrong shape! Challah supposed to be even thickness. Your weird bread will be overbaked at the thin ends. Or raw in the middle. Bad idea. Shabbat Shalom! ✡️💙

[@austins5632]

That didn't seem to happen. With his, mine, or anyone else's.

[@pattoun7905]

What is the temperature and the duration in baking the challah

[@KingArthurBakingCompany]

All of the information is provided in the recipe, accessed via the link in this video's description box! 😄 Happy baking! -🥐Lily

[@gkslay]

Man, this guy is so easy to listen to and learn from.

[@gkslay]

Man, this guy is so easy to listen to and learn from.