Challah | Smitten Kitchen with Deb Perelman

[@hereigns7221]

As a Shabbat-keeping Believer I was soooo excited to see this video! My 6 yr old daughter and I love making Challah together every Friday. Your recipe is almost identical to the one we use- I had just not heard of doing a third rise! Thank you so much for this amazing video! Going to make this soon! ❤️

[@kargo8]

That is not how I’ve been “punching down” bread all my life. You’re so gentle. I was so literal. My poor bread. Can’t wait to try this recipe!

[@eatlocalhoney]

Whenever I try a new recipe, my husband asks “is this Deb recipe?” 😅 if I do not say yes, he is VERY suspicious. Thank you Deb for SO many amazing meals. Happy holidays to you and yours 💜 I am also not allowed to friends house without your rice Krispy treats 🤦🏻‍♀️😂😂

[@sbcali8483]

I really enjoy your videos they’re so informative, educational and also they feel real and natural. Thanks for all your recipes you have helped me a lot!

[@jacobeden6271]

Thank you for this video! My challah has always been good (always done the three rises), but I’ve been adding too much flour. I always kept adding until it didn’t stick to the bottom. This was so much fluffier. Thank you!

[@hollylock5358]

Thank you, thank you!! I love your descriptions of what the dough should feel like. Bread is so tricky for me. You're the BEST!!

[@stargazer0001]

I just made this recipe and it is soooooo easy and fluffy and scrumptious and a BIG hit with the family!!! Thanks for the recipe. ❤

[@Agi1968]

Challah is very traditional in our country as we have a significant Jewish population. I and my family are not Jewish, but my great grandmother loved challah and always shared it with me when she received a loaf from my grandparents. I love the softness and sweetness of this pastry; it is great with jam/marmalade or savory. Thanks for the recipe, I will definitely prepare it.

[@AcornHillHomestead]

Just love your style. The first time I ever made this bread turned out fantastic and I was amazed at how easy it was to make.

[@jeanniekes8960]

Hi Deb, you are such a lovely woman. I enjoy making your recipes and your attitude about cooking. Love your humility and that you give credit to your sources. Also your tips for making the cooking time and clean up easier. Great to see your beautiful daughter in the challah video. Thanks so much.

[@lesliecohen6442]

I've made Deb's challah many times -- it never fails! thank you so much!

[@celynegardere6407]

Your challah recipe is the absolute best! I make it year round with olive oil. At Christmas, I use butter and voilà: brioche! My Jewish friends are impressed by the challah and my French friends (home is in France) are jealous of my brioche-making skills. It’s a win-win!

[@opadennis]

I used to buy Challah from our local bakery in North Bergen, NJ. More recently I made it using a bread maker. It's excellent, delicious bread that you just can't stop eating once you start.

[@laurenr9659]

I've been wanting to make this for a while and it always seems so complicated reading it but this video has put my mind at ease. I want to try this with your spiced Brisket recipe 😋

[@asil4905]

Hello dear Anna! Wow have you grown! Deb what a pleasure as always watching you work. Love this recipe, have made it many many times for family and friends.

[@missblee1]

Yay!! A bread video!! And you made it look so easy. Can’t wait to finally face my bread making fears and make some challah!

[@jackiecoh1]

Deb! This is my go-to challah recipe ... I've played with it a little in that I use AP flour, bread flour and whole wheat flour mixed.

[@ninamanley1044]

Yum. Yes, this needs to happen in my kitchen!

[@nicolebarlass4244]

I made your challah for Thanksgiving and it was a huge hit! Thank you, Deb!

[@knitjoyy]

These remind me of Nigella Lawson-my first food network love. I would love to see longer videos from you-but these are awesome ❤

[@suzyrichins7958]

I look forward to trying this challah bread recipe out. Thank you!

[@colleenlukoff229]

I will try to do a six-strand challah. I have been making 3 strands for years but am inspired now. Thanks!

[@Margaretfogs]

This is so random but this came at the perfect time for me - I’ve been looking for a recipe that has baked in eggs but no dairy for the “egg ladder” for my sensitive baby. And it’s my husband’s fave bread but no stores sell it around here. He is gonna be PUMPED when I test this out this week!!

[@JuliaWangMusic]

this is my new favorite bread!! thanks so much for sharing :)🥖

[@happywid]

Ahh thank you for sharing... Always fall for your recipe...

[@raisasheynberg176]

This turned out great! With a last rise of the braided challah in the fridge overnight. If anyone could suggest the ratio of honey to replace the sugar, I'd be grateful!

[@bitcoinwhale7775]

stunning well done

[@jamesktucker979]

Thank you Deb.

[@BeachGal-mf9xd]

Beautiful!

[@MaeveOHara]

Oooo my Xmas morning challah French toast is ready for an upgrade.

[@Cali-mam2stroke]

I was hoping to watch this video to find out how you do the two loaves the written receipe Is for two loaves I guess I will divide it in half thank you for your video Shabbat shalom

[@MsAnubisia]

If I use honey instead of sugar for Rosh Hashanah, do I need to make any changes?

[@judyhoffman3439]

Can someone give me the recipe for just one loaf, I have trouble with measurements as the website posts for two…thanks so much 🙏🏻

[@dragonwitch27]

Your daughter is so cute!

[@olgadziubaniwsky5483]

I noticed you measured your flour by scooping. Do you have a weight measurement for the flour? I always thought spooning and leveling into the measuring cup was standard for baking.

[@smittenkitchening]

There are weights in the full recipe on the site: smittenkitchen.com/2008/09/best-challah-egg-bread/ Spooning and sweeping isn't standard. I fluff, scoop, then level, but for a recipe like this, with many cups of flour, I usually weigh.

[@ljones287]

do you cover the braided loaf for the third rise?

[@smittenkitchening]

I do not.

[@Richyrich452]

If I put the dough in the fridge, do I need to wait for it to come back to room temp before starting the next stage?

[@smittenkitchening]

Depends on where it's at. If you put it in before it needed to double, and it has doubled while it was in there, you can use it right away. If it has more growing/proofing to do, wait. It's not about the warmth but where it is in the recipe.

[@Richyrich452]

@@smittenkitchening thanks so much! How about once it’s braided? Can it go to the oven straight from the fridge?

[@kathleenroland-silverstein4729]

I so wish you had done the braiding instructions just a tad more slowly. I watched it a number of times, and even wrote down the directions! Still got stuck.

[@kouklakee]

Too dark