The Best Challah Ever - How to portion, roll and braid!

You can find the recipe for the dough and step-by-step direction here:
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Thanks for watching and happy braiding!

[@dwcoleman]

This is a very good challah recipe. I've been making challah for over 15 years trying countless recipes. I scaled everything to 1/3 to produce 2 loaves.

[@rube1904]

I've never baked a loaf of bread in my life, but since I'm alone on Hanukkah, it seems like a good thing to do. All that's left to do now is put it in the oven! Great helpful video!

[@morehn]

I made this recipe for the first time this Shabbos and it got amazing feedback from my family, and they usually like sweeter types of challah. This is a more haimish style that you'll commonly find in the supermarket. It was super soft and fresh tasting Shabbos day after leaving it out in the open all night, which I find preserves the inside much better than putting it in a plastic bag. Thankfully, it made it to the top of my list. One trick to make it extra shiny is to egg the dough before the proofing(the rise after it's shaped).

[@ayushdane4187]

This is such a good explanation and technique! I was scared if my challah was not going to look nice. But when I found this video it explains everything!

[@milenasantino8325]

I usually stick with 5 braid challah, but you make it look so easy that I am def going to try this one for the next Sabbath. Id be interested to know what your typical Friday night menu looks like. I find myself cooking pretty much the same dishes every Sabbath. Thanks for posting!

[@contactjoy4140]

If you re-watch this video, you will see that for the first strand you put flour on the table.... but each stand after that you did NOT add more flour to the surface, you just rolled each strand on the dry spot... the last stand you put some flour on it then you began talking about the cracks etc on your loaf. The cracks appear because you have not evenly rolled your strands and you have not evenly kneaded and stretched them out. When you stretch the strand too far, it breaks the gluten and separates. Each stand must be well kneaded and well rolled to develop the strands of gluten within the dough and to stretch them gently. When you do that, you will see that your loaves are evenly raised, each strand is distinctive from the other and your loaf will be spectacularly beautiful. It is a goal.

[@carolmcdonald3155]

Where can I get your challah recipe? Thanks for the informative video. I was very frustrated about how to roll the strands. I picked up a lot of techniques. Thank you!

[@theorthodoxwriter2189]

really great!

[@jerryincrocci375]

WOW thats the best easiest example I have seen, Thank you.

[@larryphotography]

The cracking as far as I know is from not rising enough after the braiding

[@lordbarnabas-foodandetique3313]

When do you throw your toys out the pram?

[@Nattsworld]

Hey

[@contactjoy4140]

Weighing the individual wedges of dough is not about OCD. It is about uniform distribution of the dough, shape and size and uniform baking through the loaf. You may be able to easily create equal size strands but, not everyone else is able to do so. It is not necessary to discredit anyone who weighs dough, whatever their reason is. Perhaps as you gain more experience you will learn that Professional Bakers weigh everything for exact measurements and for a very beautiful finished product.