I am just about to watch this video. I am Jewish and have made Challah bread MANY times. Looking forward to hearing your take on the process, comparing your ingredients to my own. UPDATE- I just got done watching and I think yours came out beautiful. Personally I like the whiteish color between the braids as that emphasizes the braiding, which is something I look for when I make my own. And YES it does make wonderful French Toast. Truthfully I never do a 4-braid method simply because a 3-stran version doesn't require me to think any harder. You get an A+ from this old Jewish lady!
One of the most requested challah variations that I make are filled with chocolate chips or Nutella. Leftover challah makes wonderful bread pudding and French toast! The 6 braid is tricky to get the hang of but my favorite is the 3 strand. For the Trinity. ❤ Rabbi Eckstein has the best video on explaining Challah if you want to go into the history of the bread’s meaning and purpose. (Please be kind if you do not agree). 😘
When one of my granddaughters was in pre school at Temple they would make challah and use choc chips And always our brave Rabbi would have some 😊. Delish ❤️
Bravo, Pam! I am Jewish and make challah twice a month. My grandchildren have a fresh loaf every Shabbat. My challah recipe makes 3 loaves, and is a bit different. My tip for you; I use a 350 oven, turn the pan half way through, and take it out at 28 minutes. FYI, in Israel, traditional challah is made without eggs. I have not made it that way, however. If anyone wants to see other people braiding, my favorites are Frum it Up, and Sonia’s Prep here on RU-vid. These are orthodox Jewish women.
My mom was half Jewish , this is the first Jewish recipe I have ever tried. The most foolproof bread I have ever made, my husband and brother demolished it in a day. Thanks Pam, for this.
Retired Health Science instructor here. My brain works like yours! Thank you for the chart. Even I, a bread making novice, feel confident I can do this now. I can’t wait to try it.
Beautiful bread, great job with the braids, super idea about card. You got it right off. My sister's favorite bread I've got to try this now. You make it look easy
About 60 years ago I was in a situation where I had to make bread. After many many failures I finally got a bread that was very good. About 10 years ago I found "my recipe " in a bread making cookbook, it was challah,. All the years I made it i was told I did it wrong that real bread didn't have milk or eggs in it and i wasn't kneading the bread. However it always turned out very good. In my recipe I use 1 stick of butter, two cups of milk , sugar ( i never tried honey but i will the next time i make it). I got to the point that I could have fresh hot bread on the table in 3 hour , totally made by hand. After i saw the recipe that it was challah and I had a foster granddaughter i was teaching her to make the bread. She was so proud and we made it for a potluck at a Baptist church, she told everyone that it was challah and she had made it, one by one everyone put their piece of bread in the trash, to this day my granddaughter will not eat the bread and refuses to eat it. Yes she was baptized in the Baptist church. ( i have always felt like God gave me the recipe because I started with no clue how to make bread]❤.
What a WONDERFUL tutorial! Thank you, Pam. The braid is beautiful and you are a wonderful teacher. I love how excited you get about things like bread, I do too🤣 There is something always exciting about things going right and learning something new! I canned 13 pints of BBQ pork yesterday, and although canning my whole life, I had siphoning. I did everything right, and sometimes it still happens, I don’t think I’ll ever figure it out. I can’t wait to try this Challah recipe. Thank you and your awesome sidekick Jim, for making the effort to bring us these awesome videos🥰
Oh my goodness, that was a fantastic tutorial! I love the way your brain works because it’s the same way mine works!😂 I also love that you weren’t afraid to show us how nervous you were about getting it right! Way too many “perfect” RU-vid channels,…thanks for being genuine!
That loaf is beautiful. I had never been able to do a 4 strand braid but your instructions make it sound so easy. I am going to save this video and try baking this over the winter
Thank you for the braiding tutorial🥰. I have always wanted to make a challah like this but never took time to figure it out. You are a fantastic baker and teacher.
Hi Pam and Jim. So glad you shared this with us. Gotta say I'm glad you gave ingredients in metric. When I started baking using metric I really, REALLY had my doubts but that's when I get the best and most consistent results. I do measure the liquids in metric also. One thing- if anyone hasn't tried the Japanese milk bread cinnamon rolls from the King Arthur website, do it. Those babies STAY soft for a couple of days just covered with foil. I deliberately abused the dough just to see how foolproof it is, it's a heavenly dough to work with. It's ABSOLUTELY foolproof.
Thanks for the tip. I like King Arthurs recipes. Never once has one let me down. Metric measurements and weighing ingredients is the only reasonable thing to do for me. Cups, tablespoons, teaspoons etc. all in one recipe are way too inaccurate and the hassle drives me crazy.
You did so well, Pam! No sisters or daughters so I can’t even do three braids🤣. My daughter-in-law makes the most lovely Challah bread and takes to her synagogue for services. She flavors them as well. Chocolate, Rosemary, cheddar etc! She’s a very talented cook for her family and friends.
You did a great job! Challah bread is usually served at the beginning of the meal with several dips. In homes that keep kosher, unless the whole meal was meatless, you would not serve butter. Also we serve 2 loaves of bread with the meal for the blessing over bread.
Hi Pam and Jim. I was raised in my mother's baking business. She had 9 shops and we made a lot of Challah, thousands every week. I thought you did great on the plaiting. Thankyou for bringing this recipe to your community, it's my all time favourite bread. Thanks too for using metric, as an international viewer it makes your recipes so easy to follow. If you want to get even more acurate start weighing water and liquids. Measuring cups and jugs are all very approximate. 😊
I haven’t even finished the video yet, but I want to tell you how absolutely beautiful your braiding looks!! I will definitely be trying this recipe with the four braid, like you!!!
In the shops in Europe, they sell plaited bread rolls loose. You have no idea how the child in me ran and bought loads of these bread rolls for my lunch! X
I love you learning channel, I would like to start canning, you are the best to see lessons on canning and many other things, thank you, I am very new ro your channel 😊
Oh, my goodness! This is a beautiful Challah bread! My mother would send my father to the Jewish Bakery for various delicious breads, rolls, and cakes. I loved that he would always take me with him, and the delicious smells from the bakery was is also a delightful memory.❤️ I kept up this up in my family with my husband taking our 2 children to our local Jewish bakery for wonderful treats! Our local bakery had a section for lunch, and we so enjoyed having lunch there sometimes. We are not Jewish, but the food is fantastic! Have you ever use Blue Diamond cookie sheets? Thank you for the video!🙏❤️
You don't have to braid it. It tastes just as good when you follow the procedure for toast. And there also is the 2-strand braid which is very easy and looks quite nice, too. You can find a good tutorial on the channel Betty Bossi titled Zweistrang-Zopf. Betty Bossi is the Swiss Betty Crocker.
i just love your tea ching style. I'm new to your channel and I'm trying to absorb everything. Thank you both for sharing your knowledge. Great video!!
I was today years old, when I learned that this is called Challah bread, not Braided Pretzel Crust bread. Now, thanks to your teaching, I know why our grandmother taught us to make this bread certain times of the year. Thank you. ❤
Just came out of Sukkot and looking forward to Hanukkah, thank you sharing different ethnic survival prepping. When my hands worked better, I could do a 6-strand, but lucky to do 3-strand now. 😉
Braided milkbread is very common and cherished all over Eastern Europe, Austria, Southern Germany and Switzerland. It's typically baked on a Saturday for Sundays breakfast. It's so versatile because you can eat it with jam or honey as well as cheese and ham. Leftovers, if there are any, can be toasted next morning or made into French toast or bread pudding. Especially in Eastern Europe they can make extraordinary and extremely beautiful braids.
When I have made this bread I would cover the bread halfway through the baking with aluminum foil. I loved how it turned out when I did that. I only did 3 braids.
This is The CUTEST Video ever😊😊😊😊 To watch you have your first bite of Your homade challah bread was worth a million dollars❤Delightful ❤❤❤ Loved your chart and very well explained. Man, my heart was racing too,lol. You did it🎉🎉🎉🎉🎉 O yeah, It would make wonderful bread pudding ❤with golden raisins or chocolate chips ❤
Pam you did an excellent job demonstrating how to do four strand braided bread. Next time you make it please show how to make the egg wash for those who never made it. Also show how to do the double baking sheets in the oven so not to burn the bottom. I am no sure what you ment and would like to see that to avoid burn the bottoms of what I am baking in the oven. Do you leave the bottom pan empty or do put some water in the bottom pan so it won’t get ruined? I remember from when I took cooking class in junior high we were told if we had an empty cupcake tin to put water in the cup that did not get any batter to put water in so when you bake it did not ruin the cup cake pan. Excite to see this blackberry French toast made overnight sounds yummy.
Looks beautiful!! I attempted it last year with fresh milled grains and it was soooo heavy. If you ever come up on a good recipe with FMF please add it to your recipe as a footnote.
You do a fantastic job of explaining that braid!!! I guess my brain works like yours I understood it!! Thank you for this recipe. I love challah bread holiday or not. 🎉
You're both true jems. Thank you for all you do to help others learn. I'm a big fan, and appreciate you teaching so many of us useful things. All just out of the goodness of your hearts.💕
Very well done! This diagram is going to help me greatly! I haven’t made this because I just couldn’t get it. This makes perfect sense. Thank You and looking forward to the next class!!
Thank you Pam, for this braiding instruction. I started making challah bread this spring and started with trying a 6 strand. Wow I was confused and decided 6 was too many for my brain. This 4 strand looks more doable and just as lovely. I will definitely save this for future reference. Thanks to you and Jim for many great videos.
Looking forward to making this. Use a rasp or grater once the bread cools and scrape it along the burnt bottom (just once I had bread on the wrong shelf and it burned a bit so instead did not need to trim off the bottom). I think as you do and make similar cheat sheets but one time I will be rebellious and see how weird I can make the braid by not following a guide when braiding. Snickering... So glad you always give those extra hints. Did you hear me when I said to wipe the oil before dipping into the honey? I should know by now that you have a reason for doing things like that.
Greetings. I'm not Jewish, but I love Challah bread and other Jewish foods. I just subscribed so I hope you have a recipe for chicken soup on your channel❤
Perfect timing. America's Test Kitchen just uploaded a video showing how to tell if you bread is proofed using challah bread. I believe they use three braids.
✌️😜 Beautiful bread, I'm droolin' in envy of not being able to get my hands on that loaf, but I just wouldn't have the patience 😁💒 Thanks to your Family for all the lessons ✡️⚔️ God Bless us All 🇺🇸🙏✝️
Just great.. You can purchase a bread mould on line the makes it a lot easer as you just put the bread in and place it in the oven.. The bread looks plated when removed from the bread mould pan..Kindness ..Lochness Scottish Highlands..
Pam: Bless your heart for all the hard work on this project. The egg white will make the bread a beautiful golden brown. Keep you eye on it in the oven as it can look done without being done all the way through, you may need to tent it with foil if it gets brown on the exterior before the interior is cooked. This is one of those instances when an instant read thermometer is really your friend. You may want to consider using a silicone mat under your bread if you own one it will allow the bottom to brown without scorching. Two pans might retard the bottom browning too much. You might also try raising up the oven rack one more notch toward the ceiling of the oven. Personally I thick your beautiful loaf is exactly as it should be. You and Jim really work so hard to make your videos. I look forward to the next one. Challah makes wonderful French toast and also just regular toast.
Looks wonderful. Have you ever tried to make flour tortillas? I’ve seen several videos, though I’ve not tried to make them myself. Seems like a good option for using pantry items. I appreciate all of your videos. I received my Bluetti last week. 👍
@@RoseRedHomestead I loved yours and the braid just beautiful. Trying to convert to all home milled flour but can’t find recipe that works well for challah.
