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

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Claire Saffitz is back for another round of “Try This at Home,” a series where she guides you through different baking projects and techniques. Today’s lesson is on making classic challah bread. No stand mixer? No problem. This recipe is surprisingly simple and perfect for beginners who are just starting their breadmaking journey: The whole thing is done by hand. Claire also demonstrates different ways to shape the bread, as well as another application for the dough: cinnamon babka.
Get the recipes:
Challah Bread | nyti.ms/3d32Q77
Cinnamon Babka | nyti.ms/3xieAtg
0:00 - 0:56: Intro
0:56 - 1:56: What is challah?
1:56 - 3:44: Preferment
3:44 - 8:39: Mix the dough
8:39 - 9:45: The windowpane test
9:45 - 12:24: Adding raisins
12:24 - 12:54: Six-strand braided challah
16:42 - 20:10: How to braid the challah
20:10 - 21:49: Finishing the six-strand challah
21:49 - 24:14: Raisin-studded round challah
24:14 - 26:37: Bake!
26:37 - 34:30: Cinnamon babka
34:30 - END: Eat!
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Опубликовано:

1 июн 2024

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Комментарии : 538

@loulou272889 Год назад

Claire Saffitz is just a delight! She has her own RU-vid Channel. Highly recommend

@witchystuff Год назад

@The Amber Heard Playlist!! ???

@Joshadowolf Год назад

@@witchystuff I don’t know what she’s talking about. 💀 So weird.

@enigmabunny1 Год назад

@The Amber Heard Playlist!! What the hell has that got to do with bread?

@SlaphappyMongoose Год назад

@@enigmabunny1 It's a bot that put out comments meant to weird people out, all we can do is report the user and ignore them.

@visualonestudio Год назад

Yes, I've stumbled upon her channel a while ago. She's great

@drag0nzownu Год назад

The Return of the Queen

@myriamtouil3347 Год назад

Period ❤❤❤

@louisdevalois4358 9 месяцев назад

Indeed!

@menutokitchen Год назад

Claire is a teacher and Chef. The fact that she explains every steps makes the learning process enjoyable and easily comprehensible.

@dalic24 Год назад

Ha all the bread is burnet she says the bread smell's yeasty as an educated Baker i will tell you she is full of sh*t. If bread smell's of yeast it means it's not baked. And not to mention it's burnt it's almost coal.

@melissaf00 Год назад

For the Preferment -1 teaspoon active dry yeast -¼ cup warm water -½ cup room temp water -1¼ cups/169 grams bread flour For the Dough -½ cup/72 grams golden raisins (optional) -⅓ cup/113 grams honey -⅓ cup/75 grams extra-virgin olive oil -1 large egg yolk, at room temperature -2 large eggs, at room temperature, plus 1 beaten egg, for egg wash -3 cups/405 grams bread flour, plus more for kneading the dough -11 grams kosher salt (about 1 tablespoon Diamond Crystal or 1½ teaspoons Morton coarse kosher salt) -Poppy or sesame seeds, for sprinkling (optional) Bake at 350F/180C for 35 minutes Update: I just made her recipe. Reduce the amount of olive oil because it overpowered the other flavours in the bread. Overall this recipe turned out perfect.

@imatatormigs3391 Год назад

Thank you, you are a good person

@katharina1439 Год назад

WTF do you guys always jap about KOSHER salt?? IT'S SALT!!!!!! PLAIN SIMPLE SALT. Or is there a process that makes it kosher??

@lisanneweinberg9658 Год назад

@@katharina1439 no need for rudeness or offensive expletives. Kosher salt is distinct from other forms in that it is produced to draw blood out of meat as part of the process of making it fit for those who adhere to kosher laws. It is also free of additives like iodine. To adhere to meat, the crystals are flattened during the production process. So although it is the same chemically, it is produced primarily for the kosher consumer, as the packaging indicates. It is also coarser than table salt. Chefs use it because it is uniform and therefore easy to measure consistently in different recipes. A tablespoon of table salt added to a recipe in place of the coarser kosher salt will yield a saltier outcome. Please respect that not everyone is "you."

@luislondono2072 Год назад

Indeed, the density of different salts is different because of differences in crystal packing. So if you don’t have a scale (measuring by volume) you need to know the salt type (e.g. Kosher). In addition, challah has a significant religious and cultural significance, so Kosher is kosher.

@realfabo Год назад

Gracias!!!!!

@koshersalts Год назад

no one had ever managed to explain to me the 6 strand braid technique, i'm now pretty sure i could do it without the video because she explained it so clearly

@Harmonikdiskorde Год назад

Yes! Every other video is like, 'first you line up the ropes. then braid [slap slap slap slap left right left right]. done!' I think I have a much better shot tomorrow.

@ecasaigne Год назад

Yup!

@PanagiotisPolitis-bl9xj 28 дней назад

It's easy, just put the thing over the thing then the other side's thing over the same thing and then put another thing over the two previous things and put the thing next to the things, repeat, and done

@tati.l. Год назад

10/10 NYTCooking for bringing Claire back for another series! (well, another round of the same series - but either way I'm here for it!)

@patrickhenry9521 Год назад

Damn! she's really packed on the pounds over the years.

@whimsicalwombat Год назад

I just love how clearly and thoroughly Claire explains techniques, but also the WHY of what she's doing. It helps so much to know why we do certain things in baking, and so many recipes/tutporials don't bother explaining. Thank you, Claire!! It's such a pleasure to watch you, and I'm excited to try making some of these Challahs!

@wondering8923 Год назад

One of the most charismatic on-air chefs, Claire Saffitz demonstrates total mastery of her subject achieved by her highly analytical mind. She presents with charm, vulnerability, humility, honesty, humor, a hesitant self-confidence, and a pinch of nerdiness. She is am exceptional talent who will undoubtedly influence American cuisine significantly in the next few decades.

@souschefb5881 Год назад

total mastery.... incorrectly forms the babka lol.

@GaviLazan Год назад

I swooned a little when Claire said "keep it pareve". Not only is she using the lingo unapologetically (and without explanation, tho that's not great for people who don't know the meaning), but she's also in a way being considerate of the kosher keepers in the audience. Challah is practically required to be pareve - meaning not dairy or meat - and so keeping the babka pareve means that it can be eaten as part of a meat meal as well instead of having to adapt and find ways to make a dairy recipe work.

@susanblake7687 Год назад

It feels right to have a traditional kosher challah.

@GaviLazan Год назад

@@susanblake7687 yeah, but it's amazing how often things are "kosher style" or just straight up appropriating it (like making a BLT on challah or whatever). This was just a little nod that was awesome.

@pbfp Год назад

I am delighted to see this thread. About 50 years ago I contacted James Beard -- who I thought was a terrific teacher and a defender of American cuisine -- for using butter in his recipe for Challah and explaining why Challah was always made with oil. I got back a letter from an assistant saying that none of his students or even the Jews that he knew kept kosher and so he thought it would not matter and he preferred the taste of butter. In a follow up phone call I tried to explain to this young woman that, although Jewish, I too didn't keep kosher but I did feel that if he was calling a bread CHALLAH the very meaning of the word underlies its ceremonial use, he ought to show respect for that tradition. I had no trouble with him using the basic recipe and techniques but calling it a braided bread if he wanted to use butter. The response was dismissive. Clearly, I was too early to have thought to use the word appropriation! I still feel that way for Challah.

@shainazion4073 Год назад

Dairy challah is Kosher also, it just can't be used with meat meals.

@pbfp Год назад

@@shainazion4073 That's true, but since the general tradition is that the Shabbat meal it is supposed to be the best meal of the week -- which meant to include meat in the days when vegetarianism was generally not by choice but rather because of poverty. Nowadays, of course it is very different and many Jews are vegetarian by choice and conviction. So if we are speaking of tradition, then Challah was parve. It you want to talk about halacha then it is a different conversation.

@tenor57 4 месяца назад

If you plump raisins wuth boiling water - do it before making diugh. Then use the raisin water in your dough. There is a lot of flavor in that water.

@macaoron Год назад

Love that Claire is back to bring more technical videos! This series fully showcases her talents and mastery in a no-frills way

@CruzCruz-nw7fi Год назад

And u know this environment is her jam ❤

@laurelglenn Год назад

Ohhhh, it's pre-ferment. I was reading the word in the recipe as preferment, i.e. "promotion or appointment to a position or office." I only knew that from a childhood of Gilbert and Sullivan. The Gondoliers: "We're ready as witness, To any one's fitness, To fill any place or preferment - We're often in waiting, At junket or fêting, And sometimes attend an interment, We enjoy an interment." I wondered what any of that had to do with bread. That being said, the recipe looks wonderful and I'm definitely going to try it. My grandmother's "recipe" for challah produces a cakey challah (or challee, as we called it) which is great and very nostalgic. I also wanted a recipe for the kind of challah that has that pull-apart quality. Thank you, fellow-picker, Claire!

@mick2317 Год назад

The absolute best directions/description of the 6-strand braiding process that I have ever heard!

@GaviLazan Год назад

I've been making my own challah for shabbat every week for the past two years (started Rosh Hashanah in 2020) and started doing a six braid a few months ago. The only video I found at the time that was sort of helpful was still so confusing! The top down angle has the image flipped so that the pinched area is on the bottom of the screen which doesn't make it easy to follow along. They also keep cutting away, often right when the most important part is happening, and they don't even show how to close up the end! I'm so glad Claire (and NYT) made this video! Challah is amazing. I'll need to put this up against my own recipe. Maybe I'll make one and one and not tell my wife and we'll see which she prefers blind tasting them.

@cynhanrahan4012 Год назад

When I was first married, I lived in St L in Brentwood, worked in Clayton, and had access to Ladue and U City, and all the fantastic bakeries. I seriously wallowed in kosher bakeries I'd never had access to before. But I truly hate St L, so we moved to Florida. After 30 years I have not found any bakery that matched what was freely available in St L. So now maybe I'll try for myself. Thank you!

@liddlemountain7245 Год назад

My Jewish wife of 6 years came home after work for Shabbat and CRIED when I surprised her with this. It was *chefs kiss!* This was so easy and such a joy to make. The most I had ever baked was boxed muffin mix - Claire's got the skills here! FYI for newbies; you can ferment the yeast and raise the dough in a warm oven if you live somewhere cold like me or if you didn't time it right.

@bee4590 Год назад

how sweet :')

@annieward8170 Год назад

so happy to see claire go without a stand mixer here... always feels like a bar to entry for me (never had a stand mixer... dont see one in my near future) with enriched bread doughs. awesome!!!

@patrickeugeni2513 Год назад

Thank you for bringing Claire back!

@rivlev8 Год назад

Claire is a queen!!! 👑Shana tova to all celebrating! 🍎🍯

@brokenglassshimmerlikestar3407 Год назад

I'm all for no stand mixer bread recipes! These look great

@dailydrew3879 28 дней назад

This has to be one of the best videos for doing a six strand challah bread. Thanks for the posting...

@lauraosanitch6088 Год назад

My friend and I tried your six-stranded challah. It was a first attempt at challah for each of us. Super dense, pulled apart beautifully and delicious!! We’re fans now! Keep gifting us with recipes for 2023!

@sandraneal6754 2 месяца назад

I'm not Jewish, I've never had challah bread (I definitely mispronounced it), but it's pretty, and I wanted to make it for a gathering. I learned that the kneeding is not great done by the kitchen aid. I was so frustrated with it, I turned it out on the counter and finished it on the counter and I had this gut moment of "this dough was never meant to be done in an "easy" way. It's a hands-on and involved and loving bread. It feels like a hearts preparation for celebration. Probably why her store bought experience tasted wrong.

@Debba521 Год назад

I've made my own Challah for several years, but have never tried a preferment and such a small amount of yeast. Very interesting ideas, I'll give them a try. Claire obviously loves what she's doing, it shows, and I appreciate the thought and care that goes into her recipes. Only thing not to like was the ad frequency, pretty much every five minutes.

@London1869 Год назад

You can install an ad-blocker specifically for RU-vid. I have not seen an ad in years. They do not work if you are using the RU-vid app.

@mygirldarby Год назад

@@London1869 I used an adblocker for a couple of years too, but once RU-vid premium was offered I subscribed. Now I don't have to feel guilty about skipping ads because you don't see them with premium. At the same time I'm still contributing to content creators I like--they each get a small percentage of my subscription fee). Premium has other benefits too. I can watch or listen to videos and do stuff online at the same time by using "always on top" feature. I listen to music without getting ads and I also get RU-vid premium content. If you watch yt a lot then it's definitely worth it.

@jonathanbourne108 Год назад

I made this recipe for the first time yesterday, and the whole time I kept thinking "wow this is not a lot of yeast for this much bread". Well, the proofing times (all 3: preferment, 1st rise, 2nd rise) took the full 2 hours to reach the specified indicators/size. My house is 72 degrees (F) and I even put it in the oven with the light on to give it a warmer environment. Would adding more yeast hurt the recipe? Or would it just mean faster/more dramatic rises?

@umiluv Год назад

@@mygirldarby - RU-vid premium is awesome. We got it when we subbed for RU-vid music (we liked the collection of music over other companies) and now we can’t get live without it being ad-free. So worth it to have an ad-free home. Pulled the plug on cable over a decade ago and RU-vid being ad-free just makes it the final push to be totally free from corporate propaganda. It’s mind blowing how much clearer our minds became when we unplugged from the machine.

@WD_Gaster66 Год назад

@@jonathanbourne108 You can definitely add more yeast if you want to make it quicker, as with all bread. But as with all bread, longer proofing times lead to better tasting bread. That being said tho there is absolutely no shame in speeding up the process a touch if you want. I think I'd personally stick to the small amount of yeast and choose to instead divide the process into two days like she said, doing the second proofing in the fridge overnight.

@donnaschmid3997 Год назад

I have challah and babka up to my eyebrows! Not a bad situation though. Claire, thanks so much for this recipe. My neighbors are very happy, and so is my family. Perfect gifts. So delicious. I could not believe how gorgeous my very first challah bread and babkas turned out. I've made this recipe 4 times now! Boy oh boy is this stuff GOOD! Happy Holidays to you and yours.

@robklein82 Год назад

Claire has a very peaceful and calming energy. When I am baking I try to channel a similar energy.

@normabishop2693 6 месяцев назад

Claire and her videos are the best thing since sliced (challah)bread!

@jonstone2466 5 месяцев назад

You are a very good presenter. Not a bit intimidating and not pretentious like some of the cooks on line. I also like the fact you don’t go overboard with gadgets and only use things like the big mixer when necessary. Love this channel.

@JoshuaAdkisson Год назад

OTD i found out that Claire has her own channel. I just want to hug her... She is my literal spirit animal

@s33ur3lv3lvly 6 месяцев назад

both as you knead and as you need.

@Olga14KrejzOlga Год назад

There's something about Claire that makes you want to throw everything and just try her recipes for yourself, she makes everything seem so easy to do. Definitely on my to-bake list, thank you so much!

@davidkagel6797 Год назад

My Challah recipe happens to be amazing, but I've never tried to plump my raisins before for Rosh Hashannah, will try that. Thanks for the idea!!! Also thank you for simplifying the 6 strand braid, I can only do a 4 strand but will conquer the 6 strand with your amazing technique.

@mariavictorialucasanm 10 месяцев назад

Plumping the raisins prevents it from getting too dry in the course of baking. I believe you can do the 6 strands... Update us

@davidkagel6797 10 месяцев назад

@mariavictorialucasanm plumping the raisins is a great technique I use now in both my challah and my oatmeal raisin cookies. I did the 6 strand and it was easy peasy with Claire's directions

@velvetg 4 месяца назад

So glad I stubbled upon Claire again. Love her teaching style.

@teod.2779 2 месяца назад

I enjoy your videos and the way you explain. I've watched a lot of videos on braiding a bread. I understood today watching yours!

@thekatalexander Год назад

The 6 strand is absolutely lovely, I personally like doing just a 4 strand when I bake several loafs because it’s much quicker and yields a lovely braid as well ❤

@nnagle9224 Год назад

Loved your patience about rising tips and the braids!

@angelaoldham6421 Год назад

I just made the 6 braid challah and the cinnamon babka! It’s SO GOOD AND FLUFFY thank you for starting me on my bread journey 💕💕

@kt2906 6 месяцев назад

I have always loved cooking and baking but since I started watching Claire I have a much better idea of what I’m doing. I am so grateful to Claire for seriously upping my kitchen game.

@The6thelement9413 Год назад

Claire, you are amazing and extremely clear in communication. Can’t wait to try your recipe. I do like the olive oil in lieu of butter. 👏👏🙏🙏💕

@cranberry2184 Год назад

I don’t know if it’s kosher of not, but the fluffy spongy texture of challah makes amazing French toast. It almost turns into a custard.

@ft.Pluvi0phile Год назад

Loved Claire as always. Was going to make this but NYT Cooking requires a subscription for this recipe. It’s a try at home episode, wouldn’t hurt to make the recipe available. ):

@bosky8749 Год назад

The nytcooking article doesn’t mention recipe per se in terms of ingredients and quantities

@KKoumatos Год назад

Shhh... SPONGE 1 t active dry yeast 1¼ c (169g) bread flour DOUGH ½ c (72g) golden raisins ⅓ c (113g) honey ⅓ c (75g) extra-virgin olive oil 2 large eggs + 1 egg yolk, room temp 1 beaten egg, for egg wash 3 c (405g) bread flour + flour for kneading 1-1.5 T (11g) kosher salt

@sethmeistergee Год назад

@@KKoumatos Looks like 1/4c of water also for the sponge, yes?

@kalinkonrad1853 Год назад

I honestly was not having the best day. But when I saw there was a new NYT cooking episode and Claire was hosting it, it just made this terrible day bearable!

@meme9272 Год назад

I hope today is better :)

@SuperDaveP270 Год назад

I used to work in a bakery making bread, and it took me a dozen tries to figure this pattern out! Correction: TWO dozen tries, at least!! I wish the guy teaching me had been as clear and helpful as you!

@lizasaniefard3724 3 месяца назад

Almond flour?!?Almond power!! yaaassss! Thank you for that genius addition

@alr1917 Год назад

Just made the round challah and it came out beautifully. It took most of the day but it was a learning experience, so glad that I could keep hitting the back button on my computer. Claire you are an excellent teacher. Thank you!

@trishc8311 8 месяцев назад

Tried this recipe for Rosh Hashanah (and the following month of holidays!) this year, mostly because I liked the way the twisted round loaf looked. My husband can’t stop raving about it. Maybe it’s the bread flour, maybe it’s the larger amount of honey than my other recipe? I’m sticking with it! Why is it that I read prefer-ment instead pre-ferment every time and wonder if it’s a fancy French term 😆

@madeleinelork2938 Год назад

Always learning so much when watching Claire videos, love all the helpful descriptions of how the dough should feel, look and behave at which stage!

@mindlocked898 Год назад

I watched this late before bed last night. There's a girl in front of me on the bus this morning with a braid and it instantly made me think of Claire's challah.

@Noahidebc Год назад

Thank you so much for this! ❤ you explained the braid technique so well. I’m sure my next challah will be much better

@rivchick05 Год назад

Awesome, Claire! Thanks for explaining it so clearly!

@user-kd9to9vk7h 8 месяцев назад

This is the best babka I’ve had in my entire life 🥲. The most amazing flavor combination ever. No one believed that there were no milk or butter in it.

@kelseyjulander3835 Год назад

Love it! I need to try Challah again! Missed not seeing the raisin loaf cut into 😢

@theodoranorton4779 Год назад

A great episode...I always wanted to know how that classic braid was achieved. My office commute took me through the Fairfax district of Los Angeles every day for decades, past busy Jewish bakeries that looked so tempting, but never seemed to be open when I was free to shop. I finally figured out that if I started earlier, I could get in on weekday mornings. There was also a neighborhood deli/grocery; near my Beverly Hills office that carried Diamond challah near Rosh Hashana. Why is there no such thing as a great Catholic bakery? Maybe Italian neighborhoods? Anyway, L'Shana Tovah and thanks for all your hard and intelligent work.

@magnoliawang6972 Год назад

Finally! I have been awaiting this recipe and there is nothing better to kick off fall than a good baking project. I'll make the challah this weekend and add honeyed apples and cinnamon to the batter!

@joshuaperry2011 Год назад

So good! I was able to get the braided bread right on the first try. Such a great recipe, the whole family loved the fresh bread. Thanks!

@jenniferkelley2715 Год назад

Thank you Claire for the wonderful video! My very first challah is rising and I’m getting ready to braid it! I’m so excited to try to make it as beautiful as yours.

@CruzCruz-nw7fi Год назад

Clair u are so talented, I watch all the cooking shows and I just think ur cooking is spectacular and I never ate it 👏👏👏👏💯💯‼️#passover #challah

@AllegraVivace Год назад

So glad this is back! great series

@ronmcbride986 10 месяцев назад

I loved Claire on Bon Appetit. I was so happy to see her again here. Such a great teacher and so down to earth. I love it when she says "...oh, don't look at that..." 😆

@danbev8542 Год назад

Absolutely gorgeous bread! Claire is so good at articulating every small step in the process. I’m definitely going to do the 6 strand braid and the babka!

@iseetheWAYVision Год назад

I really love Claire and the way she explains things!

@_sofie Год назад

I love when Claire says ‘don’t be alarmed’. Great and insightful video imma try to make this but w/o the raisins. Thank you Claire.

@mazhar_khan1986 10 месяцев назад

EVrything about the video is so beautiful! The Chef, The kitchen, the final product! ❤ Thank you!

@akshayaravamudan3001 Год назад

I tried this yesterday and it TOTALLY WORKED! Thank you Mrs. Saffitz!

@catherineanngavile320 Год назад

Thank you for explaining the braiding, it is very easy to understand!

@lesleyclaster6878 Год назад

You added a really great visual of the two-three strand config in the middle. The oral cue of how to manage the the two side strands is spot on for clarity. I only make challah once a week or every two weeks, and I always lose the plan in my head! So! I made a six-strand, 10" long, config of white, slightly thicker, kitchen twine and connected them at the top. I keep it in a kitchen drawer. I pull it out before I make challah and practice until I get the rhythm. I love your tip of lightly coating each strand of dough with a little flour for the reasons you said. This is the BEST oral and visual demo I've seen! Thanks!

@paramus1943 Год назад

You are THE BEST! First time baker and it was delicious. Thank you.

@zxcytdfxy256 Год назад

Oh man, bread. Wow, such culture, so wow.

@brianferry415 Год назад

Claire really is incredibly instructive and knowledgeable. Gave me such immense pleasure to watch this, and to to hear everything explained so thoroughly. More of this!

@kaythompson8721 Год назад

Challah makes THE BEST French toast!!

@user-dg7sy8cz3b Год назад

Another terrific Clair video! Yay! Happy you guys figured out the audio in the kitchen! The echo is 90% gone. My ears thank you.

@vittoriabakes Год назад

These look gorgeous, and that babka is amazing! Will definitely be making these soon.

@barbaramollineau1494 8 месяцев назад

This is one of the best recipes I have seen for babka and challah, thank you so much

@Topol60 Год назад

You nailed it! Wow! The most clear understanding braiding tutorial.! ❤

@23SquidOohGrrrl Год назад

EXCELLENT braiding tutorial!!

@camadams9149 Год назад

Love Challah bread. It's where I started when learning how to make bread. Super easy, gives you practice doing things like braiding dough, and you can stuff it with whatever (I like nutella)

@WilliamAndScout 3 месяца назад

Love her personality and presentation and akin to the Great Julia Child. Learning and Naturally so.

@mindys.rosenthal1239 Год назад

This challah was absolutely delicious! Time intensive but worth it. Claire's instructions and video are invaluable tools.

@dorissueliteixeira6476 2 месяца назад

Perfect! Thanks!

@danielastefek1617 Год назад

Wow. This was highly informative! I'm not a great baker, so this actually helped to give me courage to try and bake more.

@cindymichaelson1869 Год назад

Made this tonight. It was awesome. Best bread yet!

@tulioramirez1293 Год назад

I love Claire and her mastery!

@lovableasshole Год назад

The anxious energy of Claire trying to explain how to plait the challah took me back to the gormet makes days 😅 I highly recommend people look up how to braid bread by Titli's Busy Kitchen. Soothing old British lady walks you through it. It's great.

@jonathanbranum8976 8 месяцев назад

The Perfectionist shinning brightly with the simple, made my mouth water--Now I know where Cinnamon buns came from-TY Israel--one of my all time fav things to make, and you just showed me a better way to accomplish that-when I wanna have my cinnamon buns aka slice of Babka toasted oooohhh mmmmyyyyy toasted with butter or heavy cream, blessed be God Almighty! mmmmmmmmmmmmmmmmm and that challah....:O

@J-A-A-K Год назад

When this video dropped in my sub box, I verbally exclaimed “yes!”

@michaelcarnelian Год назад

Yes! When I see Claire, I instantly say “mmm” (just like I can’t not say “this is happening” when I see Juno Birch)!

@tati.l. Год назад

same! It's been forever! As much as I love her own channel I also love her videos for NYT Cooking.

@cherylcalac8485 Год назад

Thanks, Can’t wait to make each of them❣️

@SimplePeppersCookingBaking Год назад

A great recipe! Good job! Thank you!

@andreatamplain9190 Год назад

Yay it's Claire love seeing her videos!!!

@domb8448 Год назад

Always a joy to watch. ❤🇬🇧

@flatlandhomestead2575 11 месяцев назад

Amazing, I have learn so much from this! Thank you!

@chantalscott7985 Год назад

I just LOVE Claire Saffitz too... totally obsessed with her style and recipes. Claire, if you're listening or take requests, I know you're not a New Yorker, but could you do Black & white cookies next or sometime soon?? 😁😁

@katarinamarinkovic8661 Год назад

Claire always brings out the biggest wish in me to continue my baker journey.

@Dan_The_Dude Год назад

I love baking my own challah but have never been totally happy with my recipe. Excited to try your preferment!

@prjndigo Год назад

"will draw moisture from the dough and the raisins will fall out of their dents when handled" also, moistening the pectin and getting it on the raisins makes em taste better and more uniform to the bread's lesser sweetness. If you want something different, butter up your pestle and give the raisins a twist on a cutting board after they soak to break them open, the thinner you make them the faster they will cook so just break them open don't smear them. You CAN pulverize them up and put em under the egg wash in an even or swirly coating or sprinkle the mash in between the individual ropes when weaving a loaf. I like making garlic and spiced dough with italian herb mix tucked in out of site between the ropes (hot stuff like Japanese Seven and Ancho powder) for get-togethers because it really slows down the snarfing.

@thestalkinghead Год назад

that thumbnail was so intriguing, i love Clair, but wow i really needed to see this video

@desobx Год назад

Came out perfectly! Great crumb texture. I did have to add about a half cup of flour more to get the dough not stick to hands and bowl of mixer. Good thing there’s a video for the 6 strand braiding technique. Thanks