Braiding a Six Strand Challah Recipe Video
Challah is a wonderful tasty bread. The challah bread is a very soft egg bread and is very pleasing in both appearance and taste. n The 6 braided Challah is very speial indeed.
Ingredients
| Flour | 7 Cup (112 tbs) | |
| Salt | 1 Tablespoon | |
| Sugar/Honey | 1⁄2 Cup (8 tbs) | |
| Yeast | 10 Gram | |
| Warm water | 1⁄3 Cup (5.33 tbs) | |
| Oil | 1⁄2 Cup (8 tbs) | |
| Eggs | 4 | |
| Boiling water | 1 Cup (16 tbs) | |
| Cold water | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 407 Calories from Fat 105
% Daily Value*
Total Fat 12 g18.4%
Saturated Fat 1.9 g9.4%
Trans Fat 0 g
Cholesterol 70.5 mg23.5%
Sodium 511.3 mg21.3%
Total Carbohydrates 64 g21.4%
Dietary Fiber 2 g8.1%
Sugars 8.7 g
Protein 10 g19.4%
Vitamin A 1.6% Vitamin C 0%
Calcium 2.1% Iron 20.7%
*Based on a 2000 Calorie diet
Directions
Beat eggs in a small bowl.
In a large bowl mix oil, sugar and salt.
Add boiling water to large bowl and stir until all is dissolved.
Sprinkle yeast into a measuring cup with 1/3 cup warm water. Wait a few minutes, then stir.
Add cold water to mixture in large bowl. (The stuff in the bowl should now be the right temperature to add yeast. If too hot, wait a few minutes; if too cold, put the bowl in the microwave to heat it.)
Add yeast to large bowl.
Add eggs to large bowl, reserving about 1 tablespoon.
Add flour 1 cup at a time, mixing thoroughly after each addition.
Turn out dough onto floured board and knead for 5 minutes, adding more flour as needed (but not too much). Dough is ready if it springs back after being poked with a finger.
Put back into bowl, cover with dishtowel, and put in warm oven (heated to 170-200, and then turned off beforehand) until doubled - about 1 hour.
Turn out onto floured board and knead for 1-2 minutes.
Divide dough into thirds.
Take one of the thirds, and knead for another minute. Form into 8-12 small "snakes" for bulkies, or 3 large snakes for braid. Make bulkies by knotting each small snake and pinching the ends together. Place bulkies close together pinched-end down in greased pan (I use Pam). For braids, pinch ends of 3 large snakes together and begin braiding. Or divide into sisths as in the video and braid. Pinch ends together when done. Place in greased loaf pan.
Repeat for 2 other thirds. Put formed loaves/bulkies into oven (pre-heated and then turned off, as before) for about 45 minutes.
Remove from oven. Turn oven to 350.
Brush tops gently with reserved egg. Sprinkle with poppy seeds or sesame seeds, if desired.
Bake for about 30 minutes (loaves) or 20 minutes (bulkies). Times will vary. Watch for moderate browning on top, but be careful not to allow scorching on bottom.
Remove from pans, and put on dish towels to cool.
In a large bowl mix oil, sugar and salt.
Add boiling water to large bowl and stir until all is dissolved.
Sprinkle yeast into a measuring cup with 1/3 cup warm water. Wait a few minutes, then stir.
Add cold water to mixture in large bowl. (The stuff in the bowl should now be the right temperature to add yeast. If too hot, wait a few minutes; if too cold, put the bowl in the microwave to heat it.)
Add yeast to large bowl.
Add eggs to large bowl, reserving about 1 tablespoon.
Add flour 1 cup at a time, mixing thoroughly after each addition.
Turn out dough onto floured board and knead for 5 minutes, adding more flour as needed (but not too much). Dough is ready if it springs back after being poked with a finger.
Put back into bowl, cover with dishtowel, and put in warm oven (heated to 170-200, and then turned off beforehand) until doubled - about 1 hour.
Turn out onto floured board and knead for 1-2 minutes.
Divide dough into thirds.
Take one of the thirds, and knead for another minute. Form into 8-12 small "snakes" for bulkies, or 3 large snakes for braid. Make bulkies by knotting each small snake and pinching the ends together. Place bulkies close together pinched-end down in greased pan (I use Pam). For braids, pinch ends of 3 large snakes together and begin braiding. Or divide into sisths as in the video and braid. Pinch ends together when done. Place in greased loaf pan.
Repeat for 2 other thirds. Put formed loaves/bulkies into oven (pre-heated and then turned off, as before) for about 45 minutes.
Remove from oven. Turn oven to 350.
Brush tops gently with reserved egg. Sprinkle with poppy seeds or sesame seeds, if desired.
Bake for about 30 minutes (loaves) or 20 minutes (bulkies). Times will vary. Watch for moderate browning on top, but be careful not to allow scorching on bottom.
Remove from pans, and put on dish towels to cool.
Comments
Comments: 5 |
Add a Comment
shantihhh says :
Don't know what happened, I reloaded it, so it's back!
Shanti/Mary-Anne
Posted on: 13 November 2007 - 7:55pm
Chefmdg says :
This was a very good video but it syas that it is no longer available.
Posted on: 13 November 2007 - 6:53pm
CookingMyWay says :
Wow - she did a great job of explaining how to do that! I've always had issues with the braiding...
Posted on: 29 August 2007 - 2:11pm
Chef
