How to Make An Easy-Braid Challah

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In this episode, test cook Lan Lam makes host Bridget Lancaster a Jewish classic, Challah.
Get our recipe for Challah: bit.ly/3F8zi35
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Опубликовано:

2 июл 2024

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Комментарии : 155

@melissaf00 Год назад

Tangzhong: ½ cup water 3 tablespoons bread flour Dough: 1 large egg plus 2 large yolks ¼ cup water 2 tablespoons vegetable oil 2 ¾ cups (15⅛ ounces) bread flour 1 ¼ teaspoons instant or rapid-rise yeast ¼ cup (1¾ ounces) sugar 1 teaspoon table salt Vegetable oil spray Egg Wash: 1 large egg Pinch table salt 1 tablespoon sesame seeds or poppy seeds (optional)

@anthonywashington2885 7 месяцев назад

GODLY. Recommend adding a bit more water to the egg wash.

@rubyjlove 5 месяцев назад

The real MVP. Thank you!

@nccgolden3626 Месяц назад

Thank you for giving the recipe. I was disappointed that I couldn’t access the original recipe unless I paid membership. Geez, so many online that are free and better recipe w Poolish n Tangzhong I just want to figure out percentage of flour to water ratios BTW vegetable oil is very unhealthy use a neutral oil like avocado oil or ghee, or. Raw organic Coconut oil (doesn’t give coconut flavor)

@nccgolden3626 Месяц назад

What about rest periods n bulk fermentation times?

@tacobell2448 Год назад

She was so elegant on making this bread and i loved how easy it was and she was so good at explaining the process of this recipe 😍💗😁

@jesuispain Год назад

The clock method is brillliant, great job Lan, as usual.

@MarkWomack11 9 месяцев назад

She is so good at explaining her techniques. I really appreciate it.

@gabagoul67 Год назад

I love how this was released on Friday the day of sabbath dinner, epic stuff and of course I fell further in love with the chef lan lam

@PatHaskell Год назад

Don’t understand a word of what you said except the last part.

@friedakroynik8901 Год назад

At least it is parve and not made with milk.

@jimmunger8658 Год назад

I love Lan she’s so cool. Love you Lan you’re great to watch and learn from. Super job.

@maryharvey724 Год назад

After watching I made this. I wrote down every step in detail and followed exactly. Voila! A work of art and delicious. Everybody gets one next week!

@elsafischer3247 Год назад

Here in Switzerland we also have this bread and before we only eat it on the weekends. We bake it on Saturday morning

@galaxy_mosaic3587 Год назад

I've always been fascinated by challah bread. the braids and the shininess. I'm still intimidated about bread dough but feel encouraged that this recipe is out there

@danielpincus221 Год назад

Braided challah is for the Sabbath. Holiday Challah is round. Maybe start with the round first. I will.

@BronteBlu2 7 месяцев назад

This recipe is almost identical to - Japanese Haikado bread. It's my favorite bread recipe, and the fact that I can make the dough into a beautiful loaf of Challah is even more exciting! Thank you so much for the lesson in braiding the dough!

@adamw8469 Год назад

My wife makes my favorite Challah! It’s not the best, but it’s certainly my favorite! Fresh Challah every Shabbat evening!

@avalon449 Год назад

Lan is an excellent teacher.

@MannyFontes1968 Год назад

Well hello Ms. Lan and you never disappoint and am always glad to see you at ATK...😊

@judyblaise1639 Год назад

I didn’t see the recipe. The Challah looks so pretty.

@davidbuben3262 Год назад

Check out my answer to what @Adam said. 1st on the comment list.

@mollysimmons2960 Год назад

✨Beautiful Challah✨ Thank you for showing us every step to a perfect loaf. I’ve never heard of the first step… cooking the flour & water in the microwave. I’m excited to try this recipe today! Thank You 🙏🏼

@shmubob Год назад

Not something I've heard of for challah either. But very common in Japanese and Chinese baking (Tangzhong is the name in Mandarin that they give)

@laliichin5471 Год назад

Lan is such a delight. Hope to see her more often. I’m gonna try this challah!

@robinboroda7909 Год назад

The round loaves are symbolic for the New Year In Judaism - the round is for the head of the year. I have never seen a four braid. I usually do 6. I liked your technique. I will try it. Mine was passed down through generations.

@eclecticexplorer7828 Год назад

I have long used baking sheets with a layer of air sandwiched inside of it. They are great for baking cookies without over-browning the bottoms. They have loaf pans like that as well. I had one woman check with me three times during one party to confirm that the sugar cookies I brought were ones I had actually baked myself, and after each confirmation, she said emphatically, "I'm impressed!" (No, she was not hitting on me.)

@cherg6847 Год назад

You're very funny!

@garymoore8711 Год назад

That is the most beautiful loaf of bread. The only thing missing was soft butter. My mouth watered at the thought!

@ethelchaitstein3950 Год назад

Dear Lam Lam, great recipie!!! Thnx!!!! Ethel, Jerusalem, Israel

@Paulxl Год назад

That bread looks really good. I want a slice.

@bryanmcwhirter9945 Год назад

Just got my KitchenAid mixer and I'm making this. Thankyou Lon! Bryan from Canada.

@elainesipos1505 Год назад

Thank You Lan for this awesome recipe!

@enson8502 Год назад

Looks really good and easy. I'll give it a try very soon!!!

@sheilam1130 Год назад

That was great. Thank you

@joeybagodonuts1008 Год назад

That looks fabulous, going to try it this week.

@markfinley7973 Год назад

I LOVE LAN.

@yas4435 Год назад

Excellent!!!!

@ankurm4100 7 месяцев назад

Thanks! That braiding technique is so easy to remember.

@MinhNguyen-mo5fp Год назад

Beautiful the whole thing thank you ❤😊🎉

@hollyd1208 Год назад

Best challah ever!! I love Lan! ❤️ Such a great teacher and the instructions are so easy to follow. It makes a big loaf so going to try make two smaller loaves today - one for me and one to share. 🥰

@stephaneslec2171 Год назад

Thanks for this interesting recipe, it's really well explained and the results are outstanding.

@MattS242 Год назад

Lan is the best!!

@kitty62862 Год назад

French toast time!! That looks so gorgeous inside!

@danielpincus221 Год назад

Beautiful. I imagine you can use Richard Bertinet's "slap and fold" method instead of a stand mixer.

@ml3141 Год назад

I love egg challah with lots on sesame on top! 💙

@tomasgulas Год назад

I wish I saw this earlier, I'd make it. I'll make it tomorrow morning. We eat this for Christmas and add raisins. Have this in the oven now, house smells amazing.

@marthamika7372 Год назад

looks delicious 👍🏼 😋

@RINKRATZ_VR Год назад

And guys all purpose flour works it doesn’t actually make it flag I did it with all purpose flour and it was amazing

@krikjinker2062 Год назад

Thank for the recipe ATK. Gonna go make this now...Challah atcha later!!!

@limoncello946 Год назад

The bread is brown and shiny😍

@kellyharbaugh9391 Год назад

I think it looks delicious

@sandeegualtier462 Год назад

I will try this, definitely 🍞🍞

@lineikatabs Год назад

In Bulgaria we add sugar to this and shape it the same way - it's called kozunak (козунак) and we make it for Easter.

@rosemarydoran9907 Год назад

Looks delicious! And not that difficult!

@judycelestin301 Год назад

Looks delightful! I will definitely try this recipe. Yum!

@JustAThought155 Год назад

Good Lord!!! She mastered that bread!!! Wow!

@johnbaptist7476 Год назад

I need to learn it so I can make it ,awesome💖💝💓🌺💐🌷🥀🌹

@janekailey2173 Год назад

Here’s the problem: the video and written recipe on ATK call for 2.75 cups of flour but the written recipe says that is 15-1/8 oz and they urge us to weigh the flour. I did. No good. I should have thought, “wait a minute! 2-3/4 cups of flour is nowhere near 15-1/8 ounces (at 120 grams per cup which is 4.23 oz)!! That’s 11.73 oz of flour NOT 15-1/8. I added a little more water and it came out good, but it would probably have been better using the correct amount of flour (and smaller). The big question is this: Is her 2-3/4 cups of flour based on 120 grams/cup? Since we must weight the flour (as always), then the video AND the written recipe MUST specify the total weight of flour!!😤

@lynnshaw5068 Год назад

Beautiful

@jwillisbarrie Год назад

Thanks for adding actual captions for the Deaf

@christopherbird5520 Год назад

Given all the positive comments on here, my disaster must have been my own fault. My dough was much too wet, So while I love what Lan Lam does and how well she explains things, this didn't work for me. I am not accustomed to volume measurements, so I probably didn't get the measurements right. Sticky mess :-(. However, I will bake it lump and see what happens! Is there any chance that y'all could use weight measurements in your videos fo0r things like this. Metric would be wonderful, but my scales go both ways (weighs?!)

@myVillage2323 Год назад

What a beauty

@sarahraymod1901 8 месяцев назад

Hi thank you 🙏 for the recipe will the challah stay fresh and soft the next day?

@bannguyen5057 Год назад

Could we use Olive or Avocado oil instead Veg oil? It’s so beautiful will make it soon. Thanks

@Karen-to8jr Год назад

Yes, you can. I use a light tasting olive oil.

@coachsteve. Год назад

Looks great, seems like the recipe is missing from the description though.

@davidbuben3262 Год назад

Sometimes I just put on the closed captions and pause it just long enough to jot down the ingredients and instructions. I've gotten pretty fast at it. Jot down the detail notes as well. Sometimes success is in the details.

@lynnstlaurent6789 Год назад

@@davidbuben3262 great tip. Especially for the braiding.

@picard1233 Год назад

Wish they explained the science of tanzhong and how it keeps breads moist.

@kappadappa Год назад

This technique gelatinizes the starches in the flour causing it to absorb and hold more water than it would otherwise. This extra, captured moisture keeps the bread softer longer.

@AnneTrent Год назад

Link for the recipie is missing

@krazmokramer 7 месяцев назад

Very nice video. Traditional Challah has honey in the ingredients. What is the reason why you decided to use sugar? THANK YOU!

@rishi989 Год назад

One thing I spend a lot of time doing in the kitchen is reheating leftovers. Can ATK give us a video on best ways to reheat a variety of foods?

@WalterBurton Год назад

Air fryer for crisp/crusty stuff; microwave for everything else.

@heloisacifuentes5234 7 месяцев назад

Nao consegui ver a receita escrita❤

@rothshahar Год назад

What happens if it’s too dry? Do you add milk,more oil maybe?

@MikiCab1 Год назад

Stiffest dough I have ever worked with. Came out nice but wow it is dry.

@silentaria3241 Год назад

Perhaps because I accidently put in 1/4 tsp yeast instead of 1 and 1/4 tsp (wish the recipe was in description, but oh well, I can just make it again), but did anyone dough become super sticky when they put the sugar in? I’m also kneading it by hand if that makes any difference. Tysm!

@maryharvey724 Год назад

I had to play that part of the video 5 times to hear yeast quantity.

@jacobbengera7035 Год назад

Thank you from 🇮🇱🇮🇱🇮🇱❤️

@TheChumm Год назад

Hold up, Mike Lombardo, owner of Rosenfeld's bagels??

@arniegale6078 5 месяцев назад

The recipe calls for 2 3/4 cup of flour. What is the correct amount of grams for the flour?

@kathystivers3928 Год назад

Can I use honey and olive oil instead of vegetable oil and sugar? If so what would be the measurements for each?

@Karen-to8jr Год назад

I use a light tasting olive oil. Measurement is the same. Yes, you can use honey. Honey is sweeter than sugar so use 1/4 less honey. Try 3 TBS honey. Do not use honey if oven temp is higher than 350 or the honey can scrotch.

@sanctifiedbytruth6048 7 месяцев назад

I don’t know why Bridget says that if you use All purpose flour you’ll get a flat loaf, the America’s Test Kitchen Baking Cookbook Challah recipe calls for all purpose flour without the tongjon thing and it has an easier braiding method and comes delicious. My friend works in a bakery in NY and said my braid was perfect, better than professional bakers she’s seen. All purpose did not result in a flat challah. Their old recipe included butter also and not vegetable oil.

@saragoverman2180 9 месяцев назад

How many grams in 2 3/4cups flour. could be 120 g per cup or 125 etc.

@krazmokramer 7 месяцев назад

King Arthur website says 120g per cup of their bread flour, so 330g in 2 3/4 cups.

@deniseharrell1591 Год назад

Do you have stuffing/dressing recipes for the holidays using this challah? The "hollydaze" is coming upon us!

@danhering2057 Год назад

What can I do in step one if I don’t own a microwave?

@alicelindborg5096 Год назад

Do it like a roux on the stovetop.

@canisfabico Год назад

🐉 Challah, Braid Challah...🐉

@ruxican1762 Год назад

why is a professional cook and a trained chemist giving me dry measurements in cups instead of grams?

@williamjones7163 Год назад

Ok. Don't hate me for this BUT... This Challah will make you holla!

@andresrubwas 5 месяцев назад

Can I use Active Dry yeast?

@rubyjlove 5 месяцев назад

I just used that, it's cooling now and it looks great. I took the 1/2 cup of warm water the recipe calls for with a bit of sugar and let the active dry yeast activate for 10 mins before adding to the main dough.

@andresrubwas 5 месяцев назад

Mine is in the oven. I just followed the recipe as it is with the ActiveDry and it worked well. Actually I think it over proofed…

@andresrubwas 5 месяцев назад

@@rubyjlove so? Amazing?

@rubyjlove 5 месяцев назад

@@andresrubwas came out great, my family is used to a sweet challah so will add more honey next time. 😊 how was yours?

@andresrubwas 5 месяцев назад

It over proofed a little bit... huge loaf! I'm with you that it needs some more flavor... sweet and some more salt maybe @@rubyjlove

@chiaradamore-klaiman8692 Год назад

American Jews eat a lot of American Chinese food (yes, the stereotype is real) so it’s especially lovely to see a Jewish recipe from a Chinese American chef.

@sandrah7512 Год назад

Lan was born in Vietnam, raised in California and has both Chinese and Vietnamese grandparents.

@chiaradamore-klaiman8692 Год назад

Thanks for this info @Sandra H. I had only seen videos where Lan talked about her Chinese heritage.

@jenniferestes5293 Год назад

I have a question and this might sound stupid but... Why should you let fresh baked bread cool all the way down before you slice it? Warm from the oven fresh bread is so tasty. Is it a structural thing? Is it a taste thing? Look at me. 44 years old and only now after baking many a loaf of bread do I ask that question. 😂😂😂

@ericvaninwegen6384 Год назад

Wouldn't an air bubble in the dough make for a hallow challah?

@JeffO- 9 месяцев назад

Holy, Hallow, whichever you'd like.

@mddell58 Год назад

Here's some info: In 1488, the first recorded mention of Challah as the sabbath bread was made. It was introduced to the United States in the 19th century by Jewish immigrants. Today, challah bread is a well-known bread type that is consumed outside of Jewish circles & is produced in a variety of bakeries.

@alicelindborg5096 Год назад

I’m wondering why veg oil not butter.

@christopherbird5520 Год назад

Kosher dietary practices, perhaps? Butter being a dairy product and all.

@Kate-ct9ys Год назад

Challah is traditionally kept pareve so that it can be eaten with meat if desired. If it was made with butter, we wouldn’t be able to consume meat during Shabbat dinner.

@DoughboyGod Год назад

🖤🖤🖤🖤🖤🖤🖤

@reichbates6548 Год назад

I'm amazed that when you start the braid it's a cross! Jesus would be proud!✝

@krazmokramer 7 месяцев назад

Jesus has nothing to do with Challah.

@dora1980 2 месяца назад

@@krazmokramer Of course it has. We make this on Easter.

@krazmokramer 2 месяца назад

@@dora1980 We Jews have been making it on Shabbat for far longer.

@dora1980 2 месяца назад

@@krazmokramer You mean for Saturday? Because I know that the Jews don't work on Saturday.

@krazmokramer 2 месяца назад

@@dora1980 Shabbat = The Sabbath = sundown Friday through sundown Saturday. We bake it Friday before sundown. It has nothing to do with Jesus or a cross. It's a Jewish bread being co-opted by Christians trying to erase the existence of anyone who is not Christian.

@deniseharrell1591 Год назад

Down at the challah!

@stacymiller7873 Год назад

Recipe, please 🥖

@davidbuben3262 Год назад

Check out my reply to @Adam. First comment in the queue.

@johncollins7044 Год назад

ATK never provides it. You either get a subscription or spend the 10 minutes extracting the measurements out of the transcript/watching video to catch all the steps.

@sandrah7512 Год назад

@@johncollins7044 It looks like all the recipe from this current season of ATK plus the recent RU-vid series videos from Lan, Ashley, Dan, Bryan and Julia are all visible. There's a space for the recipe link above, they just forgot to include it. If you can't see any of the recent recipes from the videos I mentioned, maybe try a different default browser?

@aaronlylegelbman7790 9 месяцев назад

For the life of me I don’t understand how or why you proofed your shaped challah for 3 hours. When I’ve done the shaped proof (after a first proof in a bowl) the maximum my challah needs is 1 hour. What about your recipe enabled a 3 hour proof?

@JeffO- 9 месяцев назад

Cold room?

@krazmokramer 7 месяцев назад

Also less yeast than other recipes.

@lazulimoon1970 9 месяцев назад

This bread is not to be cut with a knife. Break with hands.

@oldcowbb Год назад

using volumetric measurements for bread is sacrilegious

@pnourani Год назад

Seriously where's the gram measurements

@sandrah7512 Год назад

The weight measurements for the larger amounts of dry ingredients - flour and sugar - are given in the written recipe (which they left a space for but forgot to include a link).

@krazmokramer 7 месяцев назад

@@sandrah7512 And they require credit card info to see the recipe

@deanfeldman2505 18 дней назад

Seems like overkill for a bread that's easy as pie

@Finger_Blast 5 месяцев назад

Lan is a total fox

@spodvoll Год назад

I wish Cooks Illustrated and ATK would more often practice what you preach about measuring by weight instead of volume when it comes to baking.

@davidbuben3262 Год назад

Good point. I actually enjoy weighing out the grams, hit the tare scale, and keep right on moving. Since using this method, I haven't failedx because of the consistency.

@angelbulldog4934 Год назад

And that doesn't matter to me at all. I've been cooking for probably more than 65 years and I rarely measure anything, except in baking. I live where it's very humid most of the time, so I almost always need more flour than the recipe calls for. Cooking is an art, not a science.

@spodvoll Год назад

@@angelbulldog4934 Baking is indeed science. Ask any pro. And I guarantee you that pros most certainly do measure, and they use weight rather than volume when baking.

@marilynsnider8183 Год назад

The four strand is too complicated. I'd stick with a three strand.

@mtnx7 Год назад

A Chinese 🇨🇳 woman, speaking English 🇬🇧, making a Jewish 🇮🇱 bread, on an American 🇺🇸 show. 😂

@sandrah7512 Год назад

Lan was born in Vietnam, raised in California and has both Chinese and Vietnamese grandparents.

@nccgolden3626 Месяц назад

Geez that stinks cant access recipe unless you pay??? So many are available for free

@roberttelarket4934 Год назад

I’ve always suspected Lan Lam is jewish- ha ha ha ha.

@cherg6847 Год назад

I remember lots of infertile Jewish families who adopted Chinese babies when China instituted the rule of one child, to basically rescue the girls, so maybe she was one of them? We had these adopted Chinese children with us in Hebrew school.

@sandrah7512 Год назад

@@cherg6847 That's some grand speculation. Lan is Vietnamese. She was born there and has Chinese and Vietnamese grandparents. She talks about making Vietnam's Shaking Beef with her mother when she was little when she presented the recipe on ATK last year (although the recipe she presented was developed by one of her colleagues).

@cherg6847 Год назад

@@sandrah7512 Thanks for the info. Still, she could be Jewish even if Vietnamese, if she wants to be.

@KateHikes1933 Год назад

The stove fan isn't even attached to the oven.

@abrarsharon5528 Год назад

everything went well until she started cutting the challah! wtf! yoire supposed to tear it!

@svetlanakondratiouk2851 Год назад

This Recipe is very complicated,nobody at home is mastering challah this way. If someone is planning to bake challah ( you can do it plain,with chocolate,raisins,pumpkin,onions …) check recipes on Jewish channels . It is easy and not time consuming.Lan,your challah lucks good,but braiding technique for four strands is much easier. One table spoon salt for this amount of flour is to much.

@christopherbird5520 Год назад

She said 1 teaspoon of salt. I assume that's table salt.

@maryharvey724 Год назад

Recipe says 1 teaspoon of salt.

@dawnmeier2834 Год назад

Don't use microwave. Use the stove. It is better for health reasons. I know something good is going to happen today in Jesus' holy name we pray amen 🙏 🤲 🙌. Hugs.