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Delicious Cinnamon Challah

okay so we have our warm water here and,when add our salt and they use it into,the water and then we're going to let,this foam up and once it comes up it,will continue as a next step,okay the yeast has phoned up and now,we're going to mix that in now we're,going to add in the oil,I'm gonna add eggs,a good mix,okay now that we got that mixed I want,to go ahead and start adding the flour,about a 1/2 a cup at a time,so we get a good consistency so once,your bread has come to a good,consistency on a well wipe down the,surface what you would want to do is get,some flour still a little bit sticky and,a wool flour down surface,always,okay so now we want to do is this is one,flower flower down your hands and the,top of the flour on the dough,okay I missed a little bit but it's okay,and it should be when you touch it it,should be very very soft and kneadable I,think that's how you describe it like,where you could touch it but it doesn't,stick to your hand,it's what you would want so I'm gonna,fast-forward through this,now with that we go to our bread knead,it out very very beautifully where when,you touch it it bounces back just a,little bit if you add too much flour it,would make your bread really stiff we do,not want that just add as little as,possible so your bread comes out fluffy,and good taste okay so it's been rising,for quite some time now something to,push out the air puff you heard that or,not everyone need it one more time and,it should feel very very fluffy and,light that's a good sign it was rising,up to table this little bit more okay so,now make it even as possible on either,side so when you cut it two-thirds,gooble now we're going to follow the,surface just a little bit more due to,the fact that we're going to roll them,out,further fishing bottle on my hand first,but here we have the oil the brown sugar,cinnamon and a little bit of clove all,mixed into a spread and spread would be,creamy but it's still blocking we're,going to spread it the state has had a,structure and it also spreads really,really easy so I can't talk today I'm,gonna do is I'm gonna fill up each of,these pieces which I split this and soon,because I'm making you two different,separate modes which I totally forgot,that so earlier when I cut it into two,thirds if you're making double like I am,make sure you have that in half and into,thirds,I was wondering why these pieces are so,big,and you don't think it all of it just a,little bit because what you put all the,different on the pieces of this bread,together it'll eventually cinnamon every,bite you'll notice if you can in turn up,with the brown sugar it makes you break,it down a little bit or push it down,because it's not it will be walking when,you bite it some of the brown sugar is,still as a mixed well like it has but,small gonna be trying to make sense yeah,I'm going to go through this really fast,and I'll see you when I'm finished,but the cinnamon challah looks like it's,finished,the inside of it

Claire Saffitz Makes Perfect Challah and Babka | Try This at Home | NYT Cooking

Claire Saffitz Makes Perfect Challah and Babka | Try This at Home | NYT Cooking

that's so good oh i have to stop myself,i'm a picker it's a bad habit i like to,if i wasn't thinking,and there was like a pecan pie or,something i would seriously just come,over and like pick off the top one by,one it's so rude i really have to stop,myself,hey everyone i'm claire saffits and we,are back with more episodes of try this,at home in the past we've tackled some,big projects like croissants and bagels,and today i'm showing you a slightly,simpler recipe but is no less versatile,and it is classic chala bread and it's,surprisingly simple it's a great recipe,for beginners who are just trying to get,into bread making you don't need a stand,mixer the whole thing is done by hand,and then i'm going to show you a couple,different ways to shape it and then,another application which is a cinnamon,vodka so love making this recipe so,versatile so good and so fun to make,i have a lot of memories of eating,challah i mean i'm jewish i grew up in,saint louis going to reform jewish,congregation where there was just a,challah you know for like all occasions,my first memories are eating like,store-bought holla and i did not like it,but i love making it a home and i've,come to really appreciate the qualities,of valhalla so chala is a an enriched,bread dough so enriched meaning there's,eggs and fat added to it i noticed when,i was doing research and looking at a,lot of different recipes for hala that a,lot of them call for like a really large,quantity of yeast like you know,tablespoons of yeast to make one or two,loaves and generally speaking the,smaller amount of yeast the longer the,fermentation the better the quality of,the bread the better the flavor the,better the texture so i wanted to use,kind of sound bread making principles in,this challah to achieve not just,something like really beautiful and,tasty but to,make like a really good quality crumb,and have you know that tends to like,stale slower and just last longer and,just overall tastes better,so the first step of the recipe is to do,something called a pre-ferment a,pre-ferment is a mixture of like a,portion of the flour and liquid in the,recipe that's mixed with the yeast and,is allowed to kind of like activate just,at room temperature and then it's added,to the dough it's really easy this is,called a sponge so a teaspoon of yeast,use a large bowl because this is the,bowl that you're going to mix the rest,of the dough in,then i have some warm tap water here,and i'm going to add just a quarter cup,there's like a dehydrated coating around,the yeast and active dry yeast it's to,dissolve that and to get that yeast like,woken up,and ready,to raise the bread so go ahead and whisk,that together until the yeast is,dissolved now a half cup of room temp,tap water and this will cool it down a,little bit because we want a nice slow,fermentation then i'm going to add one,and a quarter cups flour so about 170,grams and this is a portion of the flour,in the final recipe so this goes in,once you've added the flour go ahead you,can use a flexible spatula like this or,a bowl scraper and just stir until all,the flour is hydrated and you'll have,this kind of like,thick looking batter kind of mixture so,just you want to make sure there's no,floury spots and i like to make sure the,sides of the bowl are scraped down,really really well but you don't need to,mix beyond just like combining,everything well okay so this is ready to,go and now i'm going to cover this and,let it sit instead of using plastic wrap,you can just cover with like a dinner,plate like this,we're going to let this sit at room,temperature until,you'll notice like a dramatic,transformation it will loosen up it will,expand in volume,a couple times even triple in volume and,the surface will be super bubbly and,even a little bit domed so it's going to,look like it's on the verge of collapse,and that's when it's ready to mix the,dough,so,this is the sponge that,we mixed a few hours ago it actually,went like a little bit long the way that,i know that it's like a little bit past,its prime is because it's cratered a,little bit so it was super domed and,bubbly and there's like a little bit of,a high water mark around the edge but,that's okay if it goes a little bit,past it's happened to me many times,it's not that big of a deal but we do,want to mix the dough as quickly as,possible all of the water that is in the,hot in the dough is already in the,sponge so the only other liquid,ingredients i have are eggs and then my,sweetener and the fat so again i'm using,olive oil and honey i just love the,flavors in holla i have a third of a cup,of olive oil,then honey,okay so then i'm going to add two whole,eggs and one yolk,this gets whisked together mostly just,to break up the eggs then i'm going to,add this to,my bowl with our pre-ferment again,everything just gets mixed here in this,one bowl oh i should say i'm using bread,flour here that's an important part of,the recipe so bread flour is a high,protein flour that and that high

AMAZING Challah Recipe and the Meaning Behind the Mitzvah

AMAZING Challah Recipe and the Meaning Behind the Mitzvah

there's gonna be a big explosion we'll,hear glass shattering,and then the screen will go black what,do you think sounds great mommy okay,great so then we start filming tomorrow,morning but mommy tomorrow's Shabbos no,it's not today's Wednesday,actually mommy today's Friday you,serious girls I thought you were gonna,tweet me when they were important things,I had to remember mommy we don't tweet,weird kids okay that is a very valid,point well in any event now that it's,Friday we have to get 3rd on Shabbos,immediately are you guys ready to help,yeah let's go okay girls since it'll,take the longest to make we're gonna,start with the challah first mommy are,we gonna make your special cinnamon,raisin walnut of course you'll add the,ingredients while I stir first we'll,need a large bowl and a wooden spoon,then we'll need four cups of warm water,and two tablespoons of yeast now we'll,mix those together and we'll stir that,together until the yeast get bubbly,now we'll need a cup of sugar and half a,cup of honey half a cup of oil 4 eggs 2,cups of raisins,5 cups of bread flour and 2 cups of,all-purpose flour okay now as a sugar,and the honey,now at the oil so you're dumping me it's,fine now you can switch to the egg,great now slowly out of flour,nice work okay and on the last bit of,flour - 2 cups of all-purpose flour,as you stir up this dough we're going to,notice that the consistency is going to,remain running now tip the dough,somewhere warm and let it rise for an,hour yeah planted color that's a great,question,there's some who say that the reason we,call it challah is because of a verse,from the Torah which says that when you,eat from the bread of the land you shall,separate a portion of dough for God that,portion of dough is called kala and the,commandment or mitzvah of separating the,dough is called huh freshest challah,there's an idea that doing this brings,an added blessing into our homes and,it's one of the three myths folks that,were given specifically to Jewish women,along with lighting the Shabbos candles,and going to the mikveh Oh time for the,next step now we need 2 tablespoons of,salt 2 cups of coarsely chopped walnuts,and seven additional cups of bread flour,now slowly add the ingredients girls,while I stir salt,walnuts and I'll slowly start to add the,flour now I knead the dough until it's,springy and no longer sticky hey girls,I got my hands full here can you speed,things up now we let our dough rise in a,warm place for another hour mommy I know,the Torah tells us too but is there a,deeper meaning behind setting aside a,piece of that dough fereshta another,great question in the Talmud we're told,that the reason that the Mitzvah of a,fresh Escala,is written right next to the mitzvot,against idolatry is because whoever,separates challah is as if he destroyed,idolatry why is that let's think about,what goes into baking bread there's,ploughing sowing harvesting threshing,winnowing grinding meeting and baking,while most of us aren't involved in,those pre flower steps these days we,still need to get a job earn a living by,the ingredients and bake the challah by,the time we pull that warm yummy challah,out of the oven,we could easily believe that it came,about only due to our own actions but,taking Halep forces us to acknowledge,that only because God allowed those,steps to come together where we able to,succeed,now that our dough is done rising we can,separate how we can begin by reciting,any personal prayers as this is,considered an auspicious time to pray we,place our hands on the dough say the,blessing and then separate the phone,viral atop pads of nine eloheynu melech,ha-olam asher kita Shawano,the mitzvah savety bottom Baja Fresh,Arisa huh,it used to be that this dough would go,to the priest or Conan in the temple in,Jerusalem but since our holy temple was,destroyed the Kohanim are not able to,attain the appropriate spiritual state,to allow them to eat this challah we,therefore burnt it to make sure it's not,used or mistakenly eaten it must be,burnt before we eat the bread from which,it was taken now it's time to bring the,challah our recipe makes six to eight,loads today we're gonna do a four strand,braid,we begin by pinching the ends together,and taking the first piece and crossing,it over number three and then taking,piece number four and crossing it back,over number three we begin this process,again take number one cross it over,number three across number four over,what's now number three now it's time to,brush our hollow with egg and sprinkle,them with cinnamon sugar,and now we'll let the hollows rise for,45 minutes before baking we preheated,our oven to 350 degrees and now we're,gonna pop these into it for 35 minutes,you know I make this recipe a million,times so I'm pretty sure it's gonna come,out amazingly but what about what a,recipe or some other plan and like flops,what if we put our all into something,but it didn't work out the way we wanted,it to there's a dangerous game of,second-guessing

How to Make Ultimate Cinnamon Challah

How to Make Ultimate Cinnamon Challah

I came from not polish I made a promise,come up how to make ultimate cinnamon,challah although everyone loves the,classic Holi everything is better with a,little cinnamon sugar and hence the,creation of this cinnamon challah,prepare prep time 20 minutes cook time,30 minutes total time 50 minutes,servings 1 ingredients 3 and 3/4 cups,flour 3 eggs 2/3 cup olive oil 3,tablespoons honey,1 and 1/4 teaspoon salt 2 TSP yeast 2/3,cup water 2 teaspoon cinnamon 1 cup,brown sugar step 1 this recipe is Bowl,optional place the flour on a clean,surface in a mound and create a pit in,the middle put 2 eggs olive oil honey 1,teaspoon salt yeast and water directly,into the center of the flour step 2 use,the fork to mix the ingredients within,the flour after they are mixed use your,hands to combine the mixture with the,flour it will see messy at first but the,dough should not stick to the counter,step 3,knead the dough for several minutes,until smooth step 4 roll the dough into,a ball and cover it with a cloth let,rise for an hour step 5,in a small bowl combined the cinnamon,brown sugar 1/4 teaspoon salt and the,last 1/3 cup oil mix into a paste and,set aside step 6,divide the dough into three sections and,roll each one out flat,step 7 spread the cinnamon sugar mixture,on the top making sure to get the edges,roll each one of the three sections so,they make a long roll pinch the ends of,the rolls and stretch them out too as,long as you would like your bread to be,step 8 braid the three strands together,step nine pinch the ends of the dough,together and tuck underneath step 10,place the dough on a greased pan and let,rise for 15 minutes step 11 preheat the,oven to 375 F crack open the last egg in,a small bowl and beat it with a fork,brush the egg wash on the top of the,bread step 12,bake for 30 minutes step 13 share if you,want to or eat it all by yourself,there is no judgment here finish if you,somehow have extra which you won't you,can always turn it into challah french,toast

How to make the best Cinnamon Walnut Challah !

How to make the best Cinnamon Walnut Challah !

recuerda,con emi,y,ves,este ex rayo,mire,pero de música,y ahora,y,efe,o,no,en aquel,m,90,creo que no,tiene paquetes y guano rojo,1,y a mí,y,d

Testing the Cinnamon Challah Recipe

Testing the Cinnamon Challah Recipe

well good morning welcome to Debbie's,back porch so glad to have you with us,I've been seeing this video of something,that looks just scrumptious cinnamon,challah bread the video is very short so,I thought that I would give it a try and,show you my efforts and see if it turns,out as wonderful as the video looks so,here are all the ingredients you can,pause and write them down and hey while,you're paused give us a thumbs up and,subscribe then you'll get noticed when I,post new videos about twice a week now,let's get cooking you know I love those,little short videos but they are so,short that they often leave out tips on,techniques they assume you know things,so we're gonna take just a second to,show you the proper way to measure flour,we're measuring out three and a half,cups of flour and you spoon it into your,cup and then level it off you don't dip,your cup down in because then you,compact the flour so I'm gonna measure,out three and a half cups and then I'll,be back now I'm gonna make this in my,mixer not directly on my counter with no,Bowl I'm measuring in two eggs and you,met you break one and you put it in a,bowl and you check it and then you break,the second one and you put it in the,bowl and you check it that way you don't,ever end up putting a bad egg into your,food and you can check each eggs,separately so in go my two eggs that,one's got two yolks cool beans then I'm,putting in 1/3 cup of oil a neutral,flavored oil I don't ever use olive oil,for this I always use grapeseed oil or,vegetable oil now I'm just putting all,the ingredients into the bowl because in,the video they just mixed everything in,I'm using instant yeast by the way,that's a teaspoon of salt,and generally if you're using salt and,yeast you don't put them right in,together,salt tends to the growth of the,yeast but I'm trying to follow the video,I'm putting in a tablespoon full of,yeast the recipe calls for two and a,quarter teaspoons which is one packet,and then I'm adding one tablespoon full,of sugar the recipe calls for three,tablespoons full of sugar but I'm,diabetic so I'm cutting it down and the,sugars not necessary for the yeast to,process then I added the water and then,I'm gonna start mixing this now on the,sugar bread does not need sugar for the,yeast to rise it's simply for flavor and,I've made quite a bit of challah and I,can tell you that a tablespoonful is,enough plus we're adding brown sugar so,I'm gonna mix this until all the,ingredients pull together that really,doesn't take very long you can see it's,already starting to pull clean I'm gonna,punch it down just a little bit here,with my spatula so that it'll pick up,the last of that little bit of dry flour,in the bottom sometimes you know where,the Kitchen Aid it doesn't get right,there in the middle of the bottom I,probably need to make a small adjustment,but you can see it's picking it up now,so when it starts pulling clean from the,bowl I'm gonna turn it up just a notch,and I'm gonna set my timer for seven,minutes and I'll just let it need for,seven minutes and this is the reason I,use the mixer that's pretty hard on my,old hands and after the seven minutes we,have a velvety beautiful dough and it,feels really good to your hands I mean,it's it's sturdy and smooth challah is,good bread if you've never had challah,bread,you you can make it this way you can,just make it without anything in it I've,got a video where I show you how to do a,six strand braid and this one is going,to be three strands so I just form it,into a,ball I've got my proofing bowl over here,you can use any Bowl and you want to all,your hands a little bit before you do,this and I put a little oil in the bowl,and I'm gonna rub the top in it and then,the bottom and I'll put the lid on now,the recipe says to let it rise for an,hour I'm gonna tell you you let it rise,till it's double in size and that may,take an hour and it may take 45 minutes,and it may take an hour and a half so,watch it until it has a good rise on it,and then I'll be back while the dough is,rising we're gonna mix the filling,cinnamon and brown sugar that is one and,a half teaspoons full of cinnamon,now I'll tell you now that I think,there's a problem with this in the,recipe now I'm using Splenda blend brown,sugar which and everything I've ever,used it in before it acts just like,brown sugar so the problem could be my,substitution but with this substitution,that's way too much oil and I'll show,you why when we get a little farther,along this is 3/4 cup brown sugar or as,I said Splenda brown sugar blend and,then I'll add a pinch of salt and we're,gonna mix this all up and ideally the,brown sugar and would absorb all the oil,and it looks like it does when I mix it,but when you start using it then there's,oil everywhere and it really causes a,problem in rolling up your strands for,the braids and as I'm mixing it it looks,like it's all absorbed it doesn't look,like there's too much it looks just like,in the little short video I've followe

My Favorite Challah Bread Recipe! Very Easy to Make l Super Soft & Most Delicious!

My Favorite Challah Bread Recipe! Very Easy to Make l Super Soft & Most Delicious!

اليوم سوف أشارككم خبز شله اللذيذ.,من السهل جدًا صنعه ، فائق النعومة ، ولذيذ.إذا,كنت تحب الخبز الحلو,والطري ، فعليك تجربة هذه الوصفة!,2 بيضة ، خفق البيض ،,وفر حوالي 10 مل لوقت لاحق,أضف 190-210 مل من الماء أضف 5,جم خميرة فورية أضف 50,جم عسل أو سكر أبيض,إضافة 500G الطحين,إضافة 5G السلط,استخدام ملعقة لاثارة حتى أنك لا تستطيع رؤية أي الطحين الجافة,النفط إضافة 30G الزيتون,يعجن العجين بيديك,نقل العجين إلى المجلس لدلك,يعجن لمدة عشر دقائق أو حتى العجين على نحو سلس,أنت يمكنني استخدام آلة بدلاً من العجن بيديك,، أفضل أن أعجن العجين بيدي حتى أتمكن من ممارسة الرياضة :),غطيها وارفع حجمها حتى يتضاعف الحجم,بينما يتخمر الخبز ، سأخرج لأرى قن الدجاج الجديد الذي,تحصل عليه ابنتي حتى الساعة 6 صباحًا لزيارة الدجاج لأنها كانت متحمسة جدًا!,لدينا 6 دجاجات لطيفة!,بعد ساعة ونصف,، تضاعف حجم العجينة ، انقلي,إلى اللوح ثم شكلي العجينة ،,قسميها إلى 6 أجزاء متساوية ،,اجعلي كل جزء دائري هكذا,سهل وممتع!,غطاء وراحة لمدة 15 دقيقة,اضغط على العجينة بيديك,لفة كرر,أطول,عند الانتهاء من تشكيل كل منهم، والتستر عليها,لفة منهم وقتا أطول مرة أخرى,يجب أن يكون طول حوالي 30 سم,النوع الأول من جديلة، جديلة مثل هذا,انها جدا من السهل عمل,الضفيرة الثانية ، قم بتجديلها على هذا,النحو حتى يتضاعف حجمها,يستغرق حوالي 45 دقيقة,غسيل البيض,رش بعض بذور السمسم,وضعها في فرن محمى على درجة حرارة 356 فهرنهايت أو 180 درجة مئوية واخبزيها لمدة 20-25 دقيقة,جميلة جدًا!,فائقة النعومة ولذيذة!,يرجى الاشتراك والإعجاب والتعليق والمشاركة!,شكرًا لك على المشاهدة!

Rosh Hashanah recipes: Apple Challah from Breads Bakery

Rosh Hashanah recipes: Apple Challah from Breads Bakery

hey we're here at bread's bakery in,union square and i'm here with the head,baker darwin castillo he's going to show,us how they make apple challah which is,something that's available for this,jewish new year season,available for pre-order here at the,famous breads bakery darwin thank you,for joining us today my pleasure my,pleasure so this is the special challah,apple holla this is the first time you,guys are having this we have had this,over the years,every year we just try to,make it slightly different always better,of course and uh today i'm going to show,you what i created this year all right,so let's get started let's do it,okay we're gonna start by,mixing our cinnamon into,the sliced apples,all right,i'm gonna take a glove,can you show the camera,that's the cinnamon mixture we have,cinnamon into,the sliced apples so we're gonna mix it,up,this is a quick step so what's the idea,here you want these essentially soaked,in cinnamon,i so these apples were sliced this,morning and,they were uh,i added sugar this morning into them i,let i let them rest for about four to,six hours to get some of the,the water of the apples so it doesn't,affect too much refined item if it has,too much water then what's gonna happen,is that it's gonna be hard for the dog,to get baked so you want to soak some of,that water,so in the cinnamon will that will do,that too it will,soak some of that,leftover water from the apples,so we're gonna you can smell the,cinnamon it is amazing yes,it is uh great,and what kind of apples are these so,these are uh,granny smith apples granny smith apples,okay brownies made apples yes,we're gonna continue by adding our,almond cream,in the dough so this is the basically,hala dough,this is made out of,all-purpose flour a high gluten,flour as well,it has of course eggs oil,yeast,and so on yes so this that was made,earlier today,as you can see it's ready to go i,already cheated earlier so i'm going to,add the almond cream in the center so,this is almond flour this is almond,cream this is made out of butter sugar,rum liquid eggs,almond flour and a little bit of,all-purpose flour okay yes so you're,gonna stop adding in the center,you wanna make sure you add a lot of,cream,in it so it's super sweet for the jewish,new year,okay,so we have our dough almond cream now,we're gonna add the sliced apples with,cinnamon,we got a lot of apples in it right so,you have to be careful,not to add too much right,or it doesn't matter the more it's never,too much the more the better yes,yes,got it we're not gonna seal the whole,thing we're gonna kind of leave it open,so it comes out like a ross at the end,of the bake wow yes i'm gonna take it,i'm gonna fold it,i'm gonna hold the apples there,so we have our porch apple here they are,poaching,in syrup with cinnamon and uh,in liquor,so we're gonna take this these are very,moist so,we don't we don't want this to prevent,the dog from being baked okay so if we,leave it like this too much moist for,the dough to absorb so what we're gonna,do we're gonna roll it in the cinnamon,just slightly,dust it off,then we're gonna put in the center,you're gonna take it,you're gonna roll it over,roll it roll your alley roll it,once you're here,take this part here,take it down there,and then,he goes in the ring previously,cut it with a oil and it fits perfectly,it fits perfectly the whole idea of,using this ring is that those layers,don't open okay yeah we want to give a,nice shape of it got it you see what i,meant by leaving by not sealing it yes,you want to be able to see what's going,on see the pieces okay,so,we'll get a close-up of this so people,can see your talent at rolling the yes,the dough yes let's do it,take it,now we're almost at rosh hashanah how,many apple follows do you think you've,made at this point,i lose track of it we make thousands of,them we make we make a lot of them yeah,we don't have a a number we should make,make make wow yeah because,it's uh we have a big demand of them,right yes,when did you come up with this idea what,time of year was it how far it takes it,takes a while to to create these things,so,i started doing the testing what,six months ago six months yeah it takes,some time to get the recipes right right,yes,last one so you dip it in the cinnamon,and then put it in the seasoning you put,it at the end it looks like,you put the apple in the yeah and then,the end of beginning i think it's either,one yeah either one yes,i'm right here so i started if you left,you can sound good okay,yes,and then at the end at the end you just,kind of pull it a little bit,go below so it doesn't come off got it,and then all right there put it there,what i was going to mention to you is,that the same syrup we cooked it we put,the apples in,is used to glaze them at the end of the,bake so you get more of that flavor okay,yes love it great so these are as you,can see,done they are ready to go into the,proofer we're gonna put them in the,proofer at a temperature of 80 degrees,we're gonna

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