Claire Saffitz Makes Challah Bread | Dessert Person

[@CSaffitz]

For anyone looking to get more comfortable baking yeast, this recipe is a good place to start! Hope you enjoy!

[@laurenschenck5355]

Thank you so much 😊 Claire ❤️

[@alexinarose5344]

Loved this recipe, it's on my list to make again.

[@jenniferspaeth2757]

If I use raw honey, should I just heat it a bit to soften it for this recipe?

[@marsxSIN]

Honey slows yeast fermentation down because honey is antibacterial and antifungal, but usually the yeast will "conquer" the honey and the fermentation continues.

[@megandonnelly4609]

Just ordered Desert Person!!!

[@persondessert9366]

“but if yours is taking a while, i promise you it will rise. just let it go longer. you probably did not mess it up.” i know she was talking about the challah... but thank you claire for the pep talk

[@lenangeles3186]

❤️❤️❤️❤️ needed this too

[@kikii1062]

I made this today and it’s a bit cool out, so it took longer to rise, I needed to hear this

[@robind.5370]

Even in the oven with the light on it took 2:45 minutes so yes thank you for mentioning this key point.

[@Swiftey-wu2qq]

She wasn't talking about my life??

[@jenniezhang9980]

😢 mine after 5-6 hours still not rise

[@adrienelock8423]

Pages sticking together in a cookbook is how you know it’s well loved 🥰

[@Elisheval]

Also how to make a custard made with bananas, cream, peas, beef sautéed with onions and mashed potatoes. And if someone doesn't get this reference a small part of me will die.

[@adrienelock8423]

@@Elisheval Friends!!

[@TheNinnyfee]

Absolutely, cookbooks have to be used.

[@anarus5952]

It's also why they're the only kind of book I won't get digitally. I would rather get sugar on a book than on my $300+ tablet. 😆

[@TheNinnyfee]

@@anarus5952 Oh yes, imagine sprinkling the tablet with dough...😬

[@AllegraVivace]

"Are You Still Reading These Chapters?" has the same energy as Netflix asking if you're still watching. Also yes.

[@Anongumous1680]

Haha Yes! I'm still reading them Claire!

[@dreamcatcher2960]

Yep. Still reading them. And still looking for the cats cameos!!

[@rachellirosenthal]

me, a religious jew who has been making challah with my mom every week since i was 8: watching a video on how to making challah with renewed interest bec it’s claire and we love her 🥰

[@rileystewart3170]

So you’re probably an expert too, have any tips or things you like to do?

[@rachellirosenthal]

I like to add honey to my egg wash, it’s subtly sweet but makes your kitchen smell heavenly.

[@shainazion4073]

Did you ever try the Tahini in your challah?

[@xanderkerber]

With the amount of serotonin I receive every time I see that Claire has posted a new video, it’s scientifically impossible for me to have a “bad Thursday” anymore

[@leonorlharcoferreira1083]

Sameeee

[@thegirlbehindthewords1844]

Same! ❤️

[@gitaristje007]

Thursdays are the roughest days of the week for me, and Claire's video when I get home is the kind of kindness I need at Thursday evening

[@chrism70kc]

2:05 The winking bowl really got me

[@dwaynezilla]

A real happy little fella

[@RamenNoodle1985]

Omg ty! I missed that!

[@vigilantcosmicpenguin8721]

I feel that bowl.

[@naomigillis7031]

Made this for shabbat with my parents. I used whole sesame tahini (just because it's the default at our house) and the flavour was really pronounced. We loved the challah! Froze one to use the next week since we were only 3 to eat it. After defrosting and warming on the hot plate it was absolutely beautiful.

[@cptntwinkletoes]

What would you recommend eating it with?

[@Sdority905]

@@cptntwinkletoes you can eat it with everyhing... Jam, hard cheese, soft cheese, pesto. You can make a poached egg and eat it with smoked salmon. Also it's a great bread for french toast bc it's great at soaking up the eggs.

[@ElizabethGonzalez-tj8gl]

ahh seriously one of the most delicious breads EVER! it’s perfect.

[@rileycole1077]

The editors calling Claire out on how often she makes things is hilarious

[@vigilantcosmicpenguin8721]

They'd be great in a courtroom.

[@jocelynco1624]

I love watching you bake because you are not afraid to show us that you also make mistakes and that is something that helps novice bakers not feel intimidated. You teach in a very methodical and detailed manner. You give the pitfalls to watch out for and techniques to use to make better products. Thank you so much, Claire.

[@livesouthernable]

I’m not Jewish, but I love that Claire is true to her Jewish roots and offers Kosher recipes. It’s nice to see a personal side to a beloved chef.

[@canberkemri636]

the editors exposing claireee omggg im dead

[@MissChristineMusic]

Same 😂😂😂

[@persondessert9366]

claire taking a 15 minute snooze while at work is probably the most relatable thing i have ever heard

[@neatcaroline1893]

Made this recipe a bunch in 2020 and the tahini addition really does something special!! Only making challah this way going forward

[@tzisorey]

Ever thought of doing an episode just on the differences between an egg wash, milk wash, water wash, etc. and when to use each?

[@rachs57]

Claire, can't wait to try this new challah recipe. I'm almost 70 and still love baking, love your videos!

[@DrRockso0]

I’ve done 4 recipes out of Claire’s book Dessert Person, and I can say they all turned out perfect, including this one. You can really tell she took the time to get the recipe right for people cooking at home. Bravo

[@sirephlyrrian6242]

i just imagined the whole crew taking a nap together, covered in cats, and that's so adorable

[@andreeamicu792]

I recently made this recipe (I had zero experience with challah) and it came out just wonderful. Smooth, flavorful, and the perfect middle point between sweet and savory. Claire continues to be the kween of yummy carbs that makes my life better!

[@jackiehiebert7064]

Love this! Especially since it is all done by hand. As one of the few without a stand mixer, this is so great. I would love to see more baking without standmixers.

[@glerm23]

A lot of recipes that say to use a stand mixer can be done without one! I’ve done a few from the Dessert Person book that way. It just takes longer and is obviously more effort. But doable!

[@amaliaowl]

My Desert Person book came a couple of days ago and it is anazinggggg. I’ve already made 2 recipes, both delicious 😋🍰🍪

[@alexitamomo44]

I'm vegan yet a fan. I just love Claire's passion for cooking/baking and I found this videos calming.

[@zackmeyer7749]

Just made this recipe, and I noticed another typo. In the ingredients, it lists "4 1/3 cup (19.5 oz)" bread flour, but in the steps it says "4 1/3 cup (22.5 oz)" bread flour. I measured it out using Claire's scoop and level method, not packing, and it came out to >22.5oz, but it worked out just fine. Dough is very forgiving and you can play with it as needed to get it to that tacky texture she described. Super easy and tasty! Definitely making again soon

[@asiaclayed]

I tried to make this and it was a fail. I'm trying to figure out why and in the video she says 2 whole eggs but recipe list says 3 whole eggs, do you know if it's 2 or 3? Thank you!

[@rdustinlane]

@@asiaclayed that extra egg is for the egg wash, I believe.

[@nickipogue6532]

I was coming here to report that, too. I went with the 22.2oz/630g and I think that was the better choice. The dough would've been way too sticky with just 19.9oz/563g.

[@TegridyDave]

Thank you for being you Claire! I believe in baking therapy and you've provided the best! Keep up the amazing, unmatched work!

[@jennypires1722]

Your videos are something I look forward to. They are quality, calm, and I feel safe with your explanations because of your educational and professional background. My mom is the "cook" in the family, and she calls me the "baker" of the family, so I have pressure. Your videos are a great help! I also just love to bake and your passion for baking sweet or savory comes through in your videos! Thank you so much.

[@daniellay.854]

For some reason honey makes it rise slower and much denser. I use a similar recipe for sabbath challah every week. I ended up swapping the honey for regular sugar (1/4 cup), and it rose better and it had a lot more fluffy and air in it. Looking forward to trying this combo!!

[@randomcole619]

Honey is anti microbial, it’s not usually something you want to use with fermented foods because it inhibits the fermentation process…

[@edendoesstuff]

no one: claire, every video: you don't have to proof your yeast. i don't.i know my yeast is fine and it has NOTHING to PROVE.

[@patriotmama1749]

Claire, I stumbled upon you from watching old BA shows on tv. I enjoy your infectious personality, and now can't wait to continue following your Dessert journey here!! Thanks for being SO super relatable, and making it fun to cook.

[@heatherjoy5512]

Made this last night and it really is such a great and easy recipe for those looking to try yeast doughs. I've never braided dough before so that was a lot of fun! I was a bit too gentle with it to start so my bread pulled apart a bunch while baking but still super tasty and pretty. I replaced the egg wash with some of the leftover egg white with a splash of sesame oil and it turned out great. Love your cookbook, love your videos, thank you for sharing all of that you do!!

[@twixboris]

JUST put my challah dough in the fridge to bake tomorrow. Recommend anyone try this bread - so easy and delicious. I still use mixer with dough hook once all ingredients incorporated… cos I’m lazy. Will be trying this recipe, thanks Claire :)

[@gregoryirving2252]

Found out who you were like 2 weeks ago, checked out your recipes then bing-watched this channel. I just got "Dessert Person" in the mail a few days ago and I've already made three of the recipes. They're great!! Thanks for what you do, Claire.

[@recoil53]

If you don't mind watching Bon Appetit, her videos there are good too - just search "Bon Appetit Claire".

[@thatgirlgabriella21]

You guys have been teasing this nature episode for a hot minute & I need it in my life.. 😩🙏🏼lol

[@keilij.1706]

I work in a Jewish preschool and we make challah every week with the kids, and I’ve been trying to find the perfect recipe to stick with. Can’t wait to try this out!

[@thecharlieramirez]

This is my favorite hair braiding tutorial.

[@ruwapp]

We need to get you on TV. You’re like Bill Nye of the baking world. You explain while doing. Love you.

[@rehab530]

Hey Claire, I was wondering if you have thought about a Passover cooking series or Rosh Hashanah series?

[@leasimons6303]

Claire always looks so amazing when baking! I feel like 5 minutes in I have flour on my face and egg in my hair. 🌻

[@liquid371]

finally someone who also suffers like me

[@lovemartyred]

01:43 claire your laugh 💘

[@caitly]

I was brushing my teeth and thought, “well, at least I’m more than halfway through the week. Thursday,” Pause “THURSDAY !!!!!” 🥐🍰🥰 And then turned on KZbin. Thursday mornings are for Claire.

[@ShenZA6]

Best challah recipe there is, and I have tried so many recipes already. Just follow the recipe. There is nothing wrong with it. It is the most perfect recipe I found

[@smileychica202]

Yay huge fans over here! My husband and I watch you all the time! 😍

[@borismilenski4759]

This one reminds me of a traditional bread that's made for celebrating Easter here in Bulgaria - kozunak. The recipe is quite similar, but our version relies on a mix of butter and vegetable oil, and it uses sugar. The best way to see whether you've made a good batch, according to 10/10 grandmas, is to look for those threads as you're tearing the dough apart. It's delightfully sweet and light, and we usually serve it (at least in my household) with a glass of milk for dipping

[@SaraLim]

Baking and taking naps at work - Claire is my hero

[@Hollis_has_questions]

Adding tahini to challah dough is brilliant! I've baked a fair amount of challah in my day, even bartering it for karate lessons once upon a time. It makes delicious French toast and bread pudding, but I loved it best as the untoasted bread-of-choice for my childhood favorite sandwich, Schmaltz, Tomato, and Onion. If you've never made your own schmaltz or had this sandwich, you're missing out. The tip about using oil to slide honey out of a measuring cup/spoon is a helpful one that I've used for a long time (thanks, bubbie!), and your idea to braid from the center out makes a lovely loaf.

[@thejeffersonlee]

I already had the Kindle edition of Dessert Person, but my wife gave me an early Christmas present of the physical book. It's a beautiful book and the first of my own cookbooks among the shelf-ful my wife's collection. Since I began cooking in earnest during the pandemic, Claire and others have been my inspiration. I am more than happy to support whatever ventures they have made, or will make, in their careers post-Bon Appetit. Even though my brother is deathly allergic to cats, I know Claire is my kitchen spirit person.

[@badgeoshame389]

Kneading dough is one of my favorite parts of making bread. It's like a big ball of playdough.

[@batul5171]

I made this yesterday and it turned out great! I scaled down the recipe (1/3rd ) because I live alone. It was still amazing. The only thing was that I had to use a lot more flour than the recipe needed and as claire said it truly is a slow rising dough. (I am from India and most yeast recipes take half the time to proof due to the heat and humidity but this one was truly slow!). If you are looking to try it definitely give it a go!

[@judegoldstein64]

thank you, claire, for such a lovely "twist" on traditional challah. directions were perfect. i prepped all of my ingredients the day before which made for such a relaxed process. i did need to add a bit of extra flour while kneading. after i halved the recipe, i made 8 strands and spiraled them around to make little rolls. so sweet! i love watching you work. happy new year!

[@kyrap5385]

I literally am halfway through the recipe and just saw that this was uploaded, what a perfect coincidence :)

[@kookykiddo]

Claire’s laugh at like 1:45 is literally making my day lol, best laugh ever

[@infernoCBR]

Never eaten or made challah before. Made this today and it was delicious. The braids weren't exactly perfect before going to the over, but they turned out pretty decent looking after baking. Thanks Claire :)

[@Nadine-uu7ki]

I can't wait to try this one! I bought the book last month and baked the chocolate chip cookies a bunch of times and always gets devoured by my family, and then I made the forever brownies which got so many praises I could cry. So excited for bread-making!!!

[@Tobiliz]

i like how claire is always keeping it real with her audience, "you probably did not mess this up"- she can't account for our own individual stupidity and clumsiness, but following her recipe exactly obviously yields incredible (correct) results

[@PinkeeLee]

eating challah with sweet butter at our family friend's house is my first food memory. I was bowled over and still am by this wonderful bread.

[@rzncaguitz]

Just got your book as a gift from the boyfriend for our anniversary (best gift ever!!!) 🥰 can't wait to try the recipes 👩‍🍳

[@ritaabdallah7997]

HEY CLAIREE!! i bought your book and i absolutely LOVE IT. LOVE YOUU

[@annmarienoone9879]

Just a little hint about allergies and honey. My friends husband ended up in the ER after eating local honey. Be careful if you are highly allergic to pollen.

[@Drouge87]

I'm SUPER SUPER allergic to pollen (to the point that i get oral allergy syndrome with raw or unprocessed fruits and vegetables) and the local honey thing did absolutely nothing for my allergies. Like any kind of alternative/homeopathic treatments, it should be discussed with a professional before you try it

[@nunah33]

In kosher, normal bread actually has to be pareve. It is not allowed to have dairy in it. Traditionally bread was eaten at every meal and as to not mix meat and milk the bread had to be pareve by mistake. This tradition is still kept today.

[@pardissmehrzad]

AHHH YESS!! FINALLY CHALLAH!! love this so much!!

[@kayanncee8291]

Another great way to start my Thursday! No week is complete without seeing Claire!

[@kristiscabana]

I love that you went and did your OWN thing Claire and I am so so so happy to see you doing well and succeeding on YOUR channel. P.S totally agree, Challah and Brioche are by far my FAVORITE bread to use for French Toast, omg so good!

[@carliewatson1936]

"The major twist to this recipe is the tahini." I love an unintentional pun!

[@PabloEmanuel96]

I don't get it 😭

[@carliewatson1936]

@@PabloEmanuel96 she *twists* the entire thing into a braid.

[@PabloEmanuel96]

@@carliewatson1936 😂😂😂😂😂 it's a good one

[@LSalzy]

I thought it couldn't get any better than your NYT challah. Then I tried this recipe. The tahini takes a minute to get used to but the texture...(insert chorus of angels singing here -- and, yes, I know that's not a Jewish thing). So YUMMM! Fluffy and moist and, just like that, one whole loaf of challah has been devoured.

[@BLeeeye]

Looks awesome. My favourite Challah bread, used to be a bestseller in Tel Aviv's, Uri Scheft bread bakery. It is a Challah with butter and it is stuffed with Marzipan.

[@madisonsang2197]

Claire is taking over yt and I am HERE FOR IT

[@tawpgk]

I have to try this...I just got a 3lb bag of sesame seeds to make my own tahini, and this bread will use some more...! You rock, Claire.

[@michaelthomas5460]

My book comes tomorrow!!! I can't wait!!!

[@themrs.1200]

I made this for Chanukah and the video totally saved me from baker’s tears during the braiding process. 🤗

[@LinusandSally]

This recipe made so much more sense after I registered that I had misread Tahini as "Tzatziki." Tahini in a sweetened bread is much more logical.

[@devinsmith8930]

Can we appreciate the consistency of Claire

[@zacharyshaul]

I'm Jewish and love Challah Bread!! It is the best bread for French Toast 😋

[@Ramonahead]

I have gone to dinner and had a few drinks and let my challah dough way over proof and it’s still been really good interestingly...yet another reason to love challah

[@Annie-2812]

Claire talks about coating the measuring cup in oil so the honey doesn’t stick and I tried it with maple syrup and it works for that too.

[@noelleolson3639]

i made this and it was so goodddddd my family ate it all in one day!

[@iaumali2946]

Hi Claire! It’s still possible to make this recipe without the tahini right? Bless you! Always a treat watching you here and all the baked goods 🤩

[@ElizabethGonzalez-tj8gl]

does Claire’s shirt say caviar? love that her passion for food extends to her clothes lol (merch idea: honey tahini challah earrings. or a shirt. tote bag? would 1000% buy)

[@brendanconnelly1835]

It does say caviar. I hope she got one for Molly kzbin.info/www/bejne/foOxoIeVjKqlbqc

[@saharnaderi1967]

I need this shirt in my life!!!!

[@paigesantos8755]

i have been missing some claire in my life , glad i found her channel!

[@jaredklein8482]

Watching these videos in the morning with a cup of coffee is such a great way to start the day! Can’t wait to get my copy of your book to try all these for myself

[@coolnetthere2791]

Thank you so much for sharing your recipe on how to make it. My uncle loves making Challah Bread and has a bread maker. Sometimes he adds raisins into the bread. I'm going to share this with him and have him try to make this version for Friday Night.

[@amandam8559]

I made these a few months ago, but I subbed egg replacer and maple syrup to make it vegan. It turned out amazing!

[@scottsdaleron7523]

Super video! And the humor makes it even better!

[@tati.l.]

lol @ 19:06 mark - Claire was #EXPOSED. 😂 (all joking aside she did say she hadn't made A LOT of the recipes in a long time, not ALL of them, and the book has over 100 recipes, so...)

[@angereddolphin]

This looks phenomenal!!! It is a slower rise because of the amount of sugar in the dough and likely the addition of the fats can have some impact too. Sugar, after a certain point does not increase the rate of fermentation, rather it can slow it. For a faster rise you could try an osmotolerant yeast like SAF Gold that has yeast that are more robust in environments with high quantities of sugar. In my books a slow rise is great for flavour though, patience is rewarded.

[@EliasR24]

Hey Claire, bought 'Dessert Person' for my mom for Mother's Day (in Belgium it's in may) and she's absolutely loving it! We'll definitely try the challah, she loves tahini and it looks so good!

[@ironstijnman]

Claire the baking Goddess. Loving these recipes

[@Writer447]

Just bought Dessert Person a couple days ago. Working through its recipes is going to be my project for the summer. Can't wait to get started!

[@yorkie7624]

Had a crappy day.. A calming Claire video is exactly what I need. ❤️Thanks Claire.

[@lorassorkin]

Personal request: please add water to the ingredients list in your recipes. Especially when there are divided amounts at specific temps, having it in the list makes mis en place so much easier.

[@372Basilis]

In Greece we have a similar sweet bread recipe, we call it ΤΣΟΥΡΕΚΙ (chureki) and we make it on Easter.

[@bunnyskiddadle1477]

i think it's slow rising because of the honey. Honey has some anti-fungal properties which might counteract the yeast but I can't say for sure.

[@ZophieWithAZee]

I am curious and excited to have a go at making a vegan version of this!

[@haydenevans5183]

I'm making Challah bread tonight for the frist time for Thanksgiving. Thank you Claire!

[@Kika6104]

This is one of my favorite recipes in the book. I’m considering trying it with black tahini just to see

[@sarahkarten6729]

I've made this recipe three or four times and it's delicious! I will add that the brand of tahini you use makes a big difference. The second time I made this recipe, I used the Krinos brand and it added so much oil to the dough, that it was leeching out and would not rise properly. I suggest the Joyva brand of tahini, that I grew up with and usually purchase, it has a more paste like consistency.

[@robind.5370]

I used Trader Joe’s tahini mixed very well and it worked great. No excess oil when bread was baked

[@scpatl4now]

The funny thing about naps...as a kid you never want to take a nap, then as an adult you crave them.

[@recoil53]

I never understood the true value of a comfortable couch until after 30.

[@xxspookshowxbabyxx]

came here to get the recipe so i can make the bread this weekend and saw this comment and honestly, as an adult, the fact we used to feel like naptime was a punishment as kids is hilarious, there is nothing better than a solid nap between 3-5 pm and waking up to dinner 😂

[@scpatl4now]

@@xxspookshowxbabyxx My Mother always said I was a terror between 2 and 5 if I didn't take a nap as a child, and honestly...it feels like 3-5 is the hardest part of the day (and I am still crabby during that time frame)

[@THICCpikachu]

Question Claire: how do you keep your pastry brushes clean? My non silicone basting brushes are such a pain to thoroughly clean the bristles.

[@fcquedz22]

What I really love on watching cooking and baking vids is that I really learn so much from their tips🤧🤧🤧

[@Tastrecipe]

Super tasty recipe thanks for sharing dear

[@Sdority905]

Omg the tip of putting the oil in the honey jar is priceless!