I made this today and it was SO GOOD!!!!!!! everyone was proud of me because I am 11 years old. I love to bake and I subscribed to your channel. This was the best bread I have ever eaten, and this was the first time I liked the crust of the bread because normaly the crust tastes gross. It came out of the oven 20 minutes ago and we already ate so much!!!. I am definitly making this again!! Thank you!
I had this bread when I was 11 and now I am almost 77 and baking it for the first time 6.000 miles from home. I have my fingers crossed it's as good as I can remember. (sorta)
Good trick is to use the same measure cup for oil and then honey. This is so that the honey can slide out of the measuring cup instead of dealing with a sticky mess.
I have tried so many recipes for Challah bread. Eventually my husband (Jewish man) approved for the very first time after I used your recipe. We had very nice Shabbat dinner. Thank you
Chałka! My Polish mum makes it during Christmas Time. It's delish with hot chocolate and homemade jam 😋 Polish cuisine has a lot of Jewish influence so makes sense
I made this it was so good! I ran out of bread flour so I used 50/50 bread flour and AP flour and it was fine. I didn’t brush with eggs, I used coconut oil on the outside then I had to leave for two hours so I couldn’t continually brush it. I came back and it was well risen. I also cut the dough into two loaves instead of 1 to share with another family. Super good, it was very tasty and stayed very soft which I wasn’t expecting from the video honestly. Thank you! I love your videos and recipes!
My family is 1st generation Hungarian and make kalács (a version of challah) every holiday. It is one of my favorite parts about family get togethers. I love seeing how you make challah and how that differs from my family's kalács recipe and techniques.
this was an amazing recipe, super delicious but for those of yall who (like me) dont want to waste four egg whites, you can sub two egg yolks with 40g of butter (not melted!) hope this helps ◡̈
I have made challah using Joshua's recipe and it works every time. This is not a complicated recipe. Take your time and enjoy making your challah. I agree that his video for braiding is not great. There are lots of other videos where you can watch how to braid more slowly. I practiced my braiding with rope until I had mastered it rather than mess up your dough. This recipe is GREAT.
In Greece we call it "τσουρέκι" (tsoo-reh-kee). It's delicious, you can also flavor it with rasins or make a chocolate filling. It's SO good as french toast, or plain with a coffee/tea! Honestly, the star of the show on the Easter table 🤩
Made this today, but I veganized the recipe, and it blew.my.mind! I served it up with some kraut and fermented mustard I made using your recipes. Plus hummus, and some summer sausage-style seitan I whipped up, and I will never eat anything else again! It was amazing!! Thank you so much for the recipes! 😋
Is kneading it the same as using the stand mixer? I'm poor Edit: made it and it was delicious. A very easy bread to knead, only about 10 minutes to get smooth
Jakobus the stand mixer helps but you could most likely do this by hand, it will be a bit harder. Mix the ingredients in a bowl then turn it out onto a clean surface and knead. Most breads should be ready when you press your finger into it and the dough springs back.
This is amazing!! I've tried three different challah bread recipes and this is the only one that really worked. So light. Such a perfect egg wash. Thank you :)
Josh you saved me buddy! I needed a Challah bread for a freindsgiving party. I made this without doing a trial run and nailed it on the first go! Your explanation was spot on! The braiding was definitely the hardest part. This will become our new family recipe...from the internet!
I tried this and oh boy this was the best thing ever!!!! Also I recommend adding the amount of salt he is adding because I reduced it and it was less salty but such a great recipe!! Trust me, it's worth the waiting^.^
AMAZING recipe. Loved your video. Made my 1st ever loaf of bread (using yeast) yesterday and your video was perfect! Made 2, they came out amazing and I gifted one. It warmed my family's heart and it was soon devoured. Thanks for your video.
Nice. I do it with thinner strands and a way easier braiding see it as two times two strands of dough. Start with right two, right over left, then the left two, again right over left and the left now right one over the left of the right group. Repeat till end of strand. Right over left, right over left, left middle over right middle. Easy, the bread kitchen channel has a very clear video on how to braid dough up to nine strand. Thanks for the tip on applying the egg wash every 40 minutes, that I am going to do from now on.
I love seeing how people make their challah because it's always different. My recipe calls for 2 whole eggs and 6-7 yolks and I let it rise 6 times before I even consider braiding it. It gives my bread an interesting dense but airy texture.
I love that you're sharing this with people. I usually only do 1 rising sessions, use some honey in the yeast starter, and use A LOT of honey in my bread. Then again I usually make them for french toast. lol!
Hi Joshua, good evening from Australia, I finally got the challah right, I made rolls from your recipe and used a bread machine from your recipe. They turned out perfect. Thank you.
Super delicious. Made it yesterday and turned it into french toast as recommended this morning. I even really royally screwed up all the resting times with the baby’s nap schedule and it still came out perfect.
I figured out how to adapt this recipe to make a rainbow "pride" challah. It's a little more complicated because you need to start with much wetter dough (I started with 425g / 3 cups). I measured out 6 X 135g portions of the wet dough (unkneaded), dyed each one a ROYGBV gel food color (wetter dough makes it easier to dye), and then added 15g flour to each to work in while kneading. Standard 6-strand plait. Works like a charm :) I also subbed 3 eggs plus one egg yolk for the egg mixture described here because I already have way too many eggwhites left from other things I've made recently. Also took the salt level down to 2 tsp and skipped the stretch and folds.
After a few frustrating failed doughs I noticed that this worked: Kitchen Aid mixer speed set on 4 for 10 min. It would have been useful to see Joshua taking the dough out of the mixing ball just to see the fresh dough consistency. Thanks for this great video!
Man thanks a lot! I’ve been asking you for this for a long time. U are great! And I’ve been following you since your first video. U rule! Greetings from Italy.
Zeke Horton celic is not the same as gluten sensitivity. Please don’t confuse the 2. Gluten sensitivity is annoying, eating gluten while having celiac can land you in the hospital.
Actually some gluten sensitivity can have psychological effects as well as physical. Doctors are just starting to understand what kinds of effects are caused by gluten and developing treatments to them, but the number of reactions are so varied and differing that it is difficult to pin down what can be done.
I just made this bread with some slight modifications, like using sourdough starter with yeast….it is fantastic. My kid didn’t even want to let it cool before trying to touch it. Thanks for the recipe and the video.
@@EvaAdorable No, it's a guttural sound. The technical term for it is a voiceless uvular fricative. It's the "ch" at the end of Bach or loch. Not like batch or latch.
DUDE!! I made Challah today!!! The reason I’m being so LOUD and EXCITED... this is the first time I DID NOT KILL MY YEAST!! Know what the secret was? INSTANT FRICKIN YEAST!! I have never heard of it before until I watched this!! Thank you for all your help... your a cooking God!
morehn No idea... probably. I could never tell how hot or cold the water was... BUT!! I got myself a handy dandy cooking thermometer!! LOL. never make bread without it anymore!! Water or milk SHOULD be no hotter than 110F!! (Been paying attention to other bread making videos!!)
@@DanieVargas fresh yeast doesn't need hot water, so that's why I asked. 112 is considered hot enough that you'd pull your hand away, so figure it has to be cooler than that if you couldn't take the temp. I recommend fresh if you can promise not to kill it.
In Greece we make pretty much the same thing as a traditional Easter dessert and we call it "τσουρέκι" (tsoureki) We just add 10g of mahlab, 1g mastixa and like half a teaspoon of cardamom. It smells amazing and the leftovers make a killer putting!!
If you're trying to braid and the written instructions are a bit hard to follow Turn your phone upside down (not full screen) Turn the video to x0.5 and follow as he does it Try if it helps
In the French Carribean (Martinique), this is called « Pain au beurre 1ère communion » which translate as « First communion butter bread » - This bread is served with carribean hot chocolate and you can find this desert mostly during first communion or at Carribean weddings
The recipe looks gorgeous, just like all of yours I've seen so far! I've stumbled across your channel a few days ago and I have to say that I'm impressed by their quality. I'm very picky when it comes to cooking channels and you seem to have it all, you know, I appreciate the metric system (which apparently is a huge problem for Americans and you use it and I love you deeply for that), you are particularly good at explaining the recipes, I like the lighting (which has impoved massively comparing it now to your older videos :D), the length of the videos is just right, moreover, you're funny and genuine and I hope you'll keep doing these videos because you're so good at it, I'm a huge fan! Greetings from Slovakia :)
I used AP flour and found a good fix on the internet. That was my only glitch. This turned out GREAT! Love all the comments and specifics -- detailed enough for me, and I have a bad track record w/ challah (usually a doorstop). Thank!
I made this challah twice, came out really good, thanks for sharing the recipe, the only think is I get a gigantic challah! 😁😁 im wondering, is it supposed to be that big or I’m doing something wrong ?!
Hey Joshua, I totally love your videos. Your recipes have the perfect balance between serious traditional cuisine and keeping things simple and doable. But please, it's not 2012 anymore, please give us some 1080p (or even better) shots of your food!
Hello, I put less salt in the bread dough challah. Still salty. Or next time I added more honey. Challah came out really good. And lasts for days. And it does not spoil. Thank you very much
You get softer cookies by using shortening because it has a higher melting point than butter. Margarine is next best, then butter. Then use more fat, which keeps it softer. Then use more brown sugar than white because brown keeps it soft.
I'm not the only one slowly going insane with that little dot right? Visible at 8:17, but also throughout the egg wash scenes. I wiped my screen down twice because of it lol
This is called "Vánočka" [va:nochka] in Czech cuisine. Usually topped with almond slices instead of sesame seeds and served during the Christmas time. :)
*Cries in Swiss* we have smth similar here but we don't have the honey, oil or sea salt in it. We use fresh yeast and have milk and butter in it. It's delcious we call it "zopf" which basically means braid. It's fn delicious and is traditionally eaten on sundays for breakfast.
This is our, in Turkey, Easter bread called ' Paskalya Çöreĝi' We add ' Ground Sour Cherry Seeds ' otherwise called ' Mahlep ' , Greeks call it Mahlebi and Arabs ' Mahlab' that gives an amazing sweet smell like vanilla, also top it with shaved Hazelnuts or Almonds. I don't know maybe, Mahlep might smell strange for you or people not used to but suggest trying it.
I just made a triple batch of sourdough. Pizza is on the menu, but sandwich bread is always nice, so I almost always make a triple batch... sometimes quadruple! I haven't tried Challa, but this video makes me really want to try. In case you don't know, there's a wonderful bread bakers' forum called The Fresh Loaf. Check it out! There's a lot about sourdough already, but you can always ask if you have a specific issue you need help with. www.thefreshloaf.com/
I got a recipe from a Jewish co-worker who used peanut oil in hers. I decided to go rogue and added peanut butter and sesame oil. The sweetness of the honey and savory of the peanut butter and sesame oil is a great mix.
Yaaaasssssss challah ❤️❤️😂😂😂😂🍕🍕🍕love it almost like pizza 🍕 but not enough 😂😂😂😂😂 Some people use clickbait to get views all u need to do is play the b roll but the lense is broken 😩😩😩😩
Josh, I'm a great fan of your work. But being an Israeli, I have to tell you this as a friend - you have to upload a new ending to the video where you just tear piece apart. You can just eat the torn piece, have it with piece of schnitzel, dip it with some spicy north African fish (Hraime) or put some Nutella on it. Whatever you prefer. Just don't slice it.
I made this today and it was SO GOOD!!!!!!! everyone was proud of me because I am 11 years old. I love to bake and I subscribed to your channel. This was the best bread I have ever eaten, and this was the first time I liked the crust of the bread because normaly the crust tastes gross. It came out of the oven 20 minutes ago and we already ate so much!!!. I am definitly making this again!! Thank you!
Hope you're still working at it in the kitchen a year later. Always nice to see youngsters getting into cooking.
sounds like me! I’m 11 and want to bake this for the next Shabbat ❤❤
I had this bread when I was 11 and now I am almost 77 and baking it for the first time 6.000 miles from home. I have my fingers crossed it's as good as I can remember. (sorta)
Check out Shabbat by Adeena Sussman. She's from Isreal and has a lot of Challah recipes. There are different ways to use the dough
Good trick is to use the same measure cup for oil and then honey. This is so that the honey can slide out of the measuring cup instead of dealing with a sticky mess.
I have tried so many recipes for Challah bread. Eventually my husband (Jewish man) approved for the very first time after I used your recipe. We had very nice Shabbat dinner. Thank you
Chałka! My Polish mum makes it during Christmas Time. It's delish with hot chocolate and homemade jam 😋 Polish cuisine has a lot of Jewish influence so makes sense
My family has this every easter !! My moms family is polish. (I'm russian)
My family buys it every shabbat
i love chałka sm
🇵🇱🇵🇱🇵🇱❤️❤️❤️
Nope Jews influenced Poland
I work in a Jewish preschool and we made a similar recipe with the kiddos. It turned out great considering our chefs were all 4. (:
Cuuute!
too cute
{: [: :] :} (: :)
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:)
“Rapunzel + bread”
Rabunzel.
😂
true words
Rabbipunzel
Hailey LaDuke RaPUNzle intended.
Breadpunzel. Come on now
You brought it up, now I wanna see it! Please make French Toast out of this bread!
I'm wanting to see this French Toast also. Yummy
Challah French toast is the best!
You cant imagine how good this is in a toast
It’s just regular french toast but with the bread instead shouldn’t be hard.
We use Challah for french toast for brunch on Sunday's. Trust me it's to die for
I would love to see a Kitchen essentials video! Either a must have cook/bakeware essentials or a kitchen ingredient essentials! 🙂
This may not be what you mean but Joshua has a great video on kitchen organization, in which he kinda gets at that!
Instead of "damp towel" I heard "damn towel". I was like, jeez okay yes sir, I'm on it. 😂
I heard it, too!!
😂😂😂
I made this it was so good! I ran out of bread flour so I used 50/50 bread flour and AP flour and it was fine. I didn’t brush with eggs, I used coconut oil on the outside then I had to leave for two hours so I couldn’t continually brush it. I came back and it was well risen. I also cut the dough into two loaves instead of 1 to share with another family. Super good, it was very tasty and stayed very soft which I wasn’t expecting from the video honestly. Thank you! I love your videos and recipes!
The way i learned how to braid hair was by braiding challah as a kid.
Same!
Heart & Crafts woah, sounds rough
we used to braid our cookies with my mom
That's so sweet.
Same
My family is 1st generation Hungarian and make kalács (a version of challah) every holiday. It is one of my favorite parts about family get togethers. I love seeing how you make challah and how that differs from my family's kalács recipe and techniques.
this was an amazing recipe, super delicious but for those of yall who (like me) dont want to waste four egg whites, you can sub two egg yolks with 40g of butter (not melted!) hope this helps ◡̈
You can also omit the eggs entirely and it still works fine. Just doesn't have a yellow color
I have made challah using Joshua's recipe and it works every time. This is not a complicated recipe. Take your time and enjoy making your challah. I agree that his video for braiding is not great. There are lots of other videos where you can watch how to braid more slowly. I practiced my braiding with rope until I had mastered it rather than mess up your dough.
This recipe is GREAT.
In Greece we call it "τσουρέκι" (tsoo-reh-kee). It's delicious, you can also flavor it with rasins or make a chocolate filling. It's SO good as french toast, or plain with a coffee/tea!
Honestly, the star of the show on the Easter table 🤩
It's never acceptable to make tsoureki with raisins. Chocolate is fine.
Also, tsoureki has mastiha and mahlepi powder. Gives it a much better flavour.
FINALLY someone explained this recipe with PRECISION! Absolute precision. As we say in Brazil, "você é dos meus". I'll test it this friday.
Love it, baked it twice, the result is consistent. First time baking bread, this is awesome
Made this today, but I veganized the recipe, and it blew.my.mind! I served it up with some kraut and fermented mustard I made using your recipes. Plus hummus, and some summer sausage-style seitan I whipped up, and I will never eat anything else again! It was amazing!!
Thank you so much for the recipes! 😋
Hi there! Would you mind sharing what you did to make it vegan? I'd like to make it for my veg sister and I've only made the eggy version. Thanks!
Joshua: cuts bread
Half of Europe: one does not simply CuT tHe BrEaD. You rip it by the strands for maximum effect
I KNOW RIGHT
Yes
It's not about eu, it's every single Jewish person ever
Why?
it just tastes better ripped for no reason whatsoever
He’s such a lovable little doughboy. I’ve fallen in love with your dough skills ☺️
Is kneading it the same as using the stand mixer? I'm poor
Edit: made it and it was delicious. A very easy bread to knead, only about 10 minutes to get smooth
Jakobus the stand mixer helps but you could most likely do this by hand, it will be a bit harder. Mix the ingredients in a bowl then turn it out onto a clean surface and knead. Most breads should be ready when you press your finger into it and the dough springs back.
You know this type of bread is older than stand mixers right? If it can be done in a mixer then it can be done by hand.
Pretty much. You don't need no expensive shit to make good food
Yes, but braiding by hand actually makes a more tender dough because of the way the dough get pulled or pushed.
Was looking for this comment. 👌🏽
You are one of my favorite TH-camrs great quality content!
Voyex thank you so much!! 🙏
Ah...bread. My wheat-ness.
Ha ha ha
That's pretty "corny"!
Very "Wheaty"
I loaf this joke
@@TheAndersDanilet Seed-dis is the sort of thing I'm talking about.
This is amazing!! I've tried three different challah bread recipes and this is the only one that really worked. So light. Such a perfect egg wash. Thank you :)
Josh you saved me buddy! I needed a Challah bread for a freindsgiving party. I made this without doing a trial run and nailed it on the first go! Your explanation was spot on! The braiding was definitely the hardest part. This will become our new family recipe...from the internet!
Hello Josh. When you get your TV deal hold out for HBO/VICE you're too good for food Network 👍🏽. Nice videos
I tried this and oh boy this was the best thing ever!!!!
Also I recommend adding the amount of salt he is adding because I reduced it and it was less salty but such a great recipe!!
Trust me, it's worth the waiting^.^
AMAZING recipe. Loved your video. Made my 1st ever loaf of bread (using yeast) yesterday and your video was perfect! Made 2, they came out amazing and I gifted one. It warmed my family's heart and it was soon devoured. Thanks for your video.
When braiding even numbers (4, 6, 14, etc) I was taught the method is simply "top (outside) to bottom (inside), Bottom to top"
Also, over 2, under 1, but I think it only works with 6 strand loaves.
Nice. I do it with thinner strands and a way easier braiding see it as two times two strands of dough. Start with right two, right over left, then the left two, again right over left and the left now right one over the left of the right group. Repeat till end of strand. Right over left, right over left, left middle over right middle. Easy, the bread kitchen channel has a very clear video on how to braid dough up to nine strand. Thanks for the tip on applying the egg wash every 40 minutes, that I am going to do from now on.
I love seeing how people make their challah because it's always different. My recipe calls for 2 whole eggs and 6-7 yolks and I let it rise 6 times before I even consider braiding it. It gives my bread an interesting dense but airy texture.
I love that you're sharing this with people. I usually only do 1 rising sessions, use some honey in the yeast starter, and use A LOT of honey in my bread. Then again I usually make them for french toast. lol!
Hi Joshua, good evening from Australia, I finally got the challah right, I made rolls from your recipe and used a bread machine from your recipe. They turned out perfect. Thank you.
Super delicious. Made it yesterday and turned it into french toast as recommended this morning. I even really royally screwed up all the resting times with the baby’s nap schedule and it still came out perfect.
I need to learn how to make challah once and for all. I never have any for Shabbat. Thanks so much for this helpful video!
I figured out how to adapt this recipe to make a rainbow "pride" challah. It's a little more complicated because you need to start with much wetter dough (I started with 425g / 3 cups). I measured out 6 X 135g portions of the wet dough (unkneaded), dyed each one a ROYGBV gel food color (wetter dough makes it easier to dye), and then added 15g flour to each to work in while kneading. Standard 6-strand plait. Works like a charm :)
I also subbed 3 eggs plus one egg yolk for the egg mixture described here because I already have way too many eggwhites left from other things I've made recently. Also took the salt level down to 2 tsp and skipped the stretch and folds.
Rapunzel rapunzel, let down your challah 🤩🤩🤩
Rapunzel! Let down some more! Here other seems to have... Disappeared. *Burp*
After a few frustrating failed doughs I noticed that this worked: Kitchen Aid mixer speed set on 4 for 10 min. It would have been useful to see Joshua taking the dough out of the mixing ball just to see the fresh dough consistency. Thanks for this great video!
Man thanks a lot! I’ve been asking you for this for a long time. U are great!
And I’ve been following you since your first video. U rule!
Greetings from Italy.
Thank you so much for the recipe, I made last week, first time I’ve made a Challah, came out so good that I had request to repeat it! Delicious ! 👏
**cries in celiac**
Have you tried einkorn? It's better for people with gluten sensitivity rather than celiac so idk how extreme your reactions are
Touching The Rainbow **cries in solidarity**
Zeke Horton celic is not the same as gluten sensitivity. Please don’t confuse the 2. Gluten sensitivity is annoying, eating gluten while having celiac can land you in the hospital.
Actually some gluten sensitivity can have psychological effects as well as physical. Doctors are just starting to understand what kinds of effects are caused by gluten and developing treatments to them, but the number of reactions are so varied and differing that it is difficult to pin down what can be done.
Check out the book Gluten Free Artisan Bread in 5 Minutes A Day! Best gluten free breads! :) Everyone in my family loves the brioche!
literally one of the best baking channel before.... you make it all sound soooo easy
I just made the challah this morning. It was delicious. I wish I could show you picture because it was beautiful. Thank you for the recipe.
This Mexican momma has tried other Challah bread recipes with great success, but today I’ll be trying yours. 👍🏼
* stares in Jewish * did you just cut a challah in the middle?
I was thinking the same thing! 😂 But he did a good job otherwise.
@@SuzanneBaruch I mean yeah but still. Feels violated
one does not sipmly cut a challah. one has to tear it apart.
In the making of the dough can you cut the dough in half with a knife or just pull it apart?
I went as far as calling it blasphemy...we started wars for less.
Shabbat Shalom! In the process of making this right now...Every recipe from Joshua Weismann I have tried has always come out absolutely incredible!
‘its very easy to make’
The spoiled thing needs its own conditioned home and a lullaby from snoop dog to rise at a sad 20% in mass
I just made this bread with some slight modifications, like using sourdough starter with yeast….it is fantastic. My kid didn’t even want to let it cool before trying to touch it. Thanks for the recipe and the video.
The five people who disliked this video are jealous of Josh's challah braiding skills, his overall charisma, or both
or mad about him cutting a challah down the middle
ryan harris I slice challah after I bless my loaves. My mom gets very mad at me but I do it anyway 😤
Or mad about him TOTALLY MISPRONOUNCING THE NAME!
@@jonahs92 How are you supposed to pronounce it? I thought it was ch-allah, like chair... So he's at least doing better than me.
@@EvaAdorable No, it's a guttural sound. The technical term for it is a voiceless uvular fricative. It's the "ch" at the end of Bach or loch. Not like batch or latch.
Just made this and the flavour is amazing, brioche like in texture and taste, but the honey gives a completely different sweetness. Very nice!
Tip: if you want it golden all around without the crevices, half way through the bake add another coat of eggwash.
Hi wouldn't it ruin the challah's baking process if you open the oven half way to add egg wash?
@@trulymine9470 I've never had an issue and I bake one every Friday! I also turn the pan for even browning.
DUDE!! I made Challah today!!! The reason I’m being so LOUD and EXCITED... this is the first time I DID NOT KILL MY YEAST!! Know what the secret was? INSTANT FRICKIN YEAST!! I have never heard of it before until I watched this!!
Thank you for all your help... your a cooking God!
Instant doesn't need hot water to activate and it's more foolproof.
Fresh yeast is even better and makes better challah.
morehn
But I KILL “fresh yeast”...
@@DanieVargas do you use hot water with fresh yeast?
morehn
No idea... probably. I could never tell how hot or cold the water was... BUT!! I got myself a handy dandy cooking thermometer!! LOL. never make bread without it anymore!! Water or milk SHOULD be no hotter than 110F!! (Been paying attention to other bread making videos!!)
@@DanieVargas fresh yeast doesn't need hot water, so that's why I asked.
112 is considered hot enough that you'd pull your hand away, so figure it has to be cooler than that if you couldn't take the temp.
I recommend fresh if you can promise not to kill it.
“If it’s been a stubborn dough, then it deserves a time out” 😂😂
Just made bro.... some of the best bread I've ever tasted. Thanks for recipe. Your bread game is tight.
You're changin my life here dude. I've been on my own until finding you
Joe S. Happy to read that!
I love the "Do Not Panic" instructions. Thanks for the recipe. I've loved that bread ever since I moved up north and saw it in the bakers' window.
When it becomes time to twist, just turn your phone upside down and follow along exactly as he does😊
Easily one of my favorite cooks on the tube
Yes!
I love seeing your notifications!
Love seeing your comments!
This recipe is great. The extra eggs make this bread rich. It's soft and delicious.
3:11 i love how you fondle the dough there
Little tip -- fifteen minutes into the bake - use the egg wash on the risen whites of the bread and it will be golden throughout even if you tent :)
omg, my husband has been asking for Challah for weeks....now's the time I guess!
Yassss! Challah atchya boiiii
In Greece we make pretty much the same thing as a traditional Easter dessert and we call it "τσουρέκι" (tsoureki) We just add 10g of mahlab, 1g mastixa and like half a teaspoon of cardamom. It smells amazing and the leftovers make a killer putting!!
If you're trying to braid and the written instructions are a bit hard to follow
Turn your phone upside down (not full screen)
Turn the video to x0.5 and follow as he does it
Try if it helps
Always a joy to watch! Please keep making these videos. They’re straightforward and easy to follow, you’re an amazing teacher thank you so much!
Absolutely fantastic! Any chances of showing a Swiss Zopf (or Tresse). It remarkably similar.
In the French Carribean (Martinique), this is called « Pain au beurre 1ère communion » which translate as « First communion butter bread » - This bread is served with carribean hot chocolate and you can find this desert mostly during first communion or at Carribean weddings
Yay a new video
Also, I just made bread earlier today
Me too 😀
I appreciate the editing for the A B C D thing i love you so much
I have been waiting for this ❤❤
The recipe looks gorgeous, just like all of yours I've seen so far!
I've stumbled across your channel a few days ago and I have to say that I'm impressed by their quality.
I'm very picky when it comes to cooking channels and you seem to have it all, you know, I appreciate the metric system (which apparently is a huge problem for Americans and you use it and I love you deeply for that), you are particularly good at explaining the recipes, I like the lighting (which has impoved massively comparing it now to your older videos :D), the length of the videos is just right, moreover, you're funny and genuine and I hope you'll keep doing these videos because you're so good at it, I'm a huge fan!
Greetings from Slovakia :)
*second best braided bread. Zopf is pretty spectacular. I only sometimes have left Switzerland with two loaves of it in my backpack.
Yes but do you eat zopf over kiddush every shabbat
YeetusThatFetus Zopf is the sunday Brunch Choice of the Swiss...
I used AP flour and found a good fix on the internet. That was my only glitch. This turned out GREAT! Love all the comments and specifics -- detailed enough for me, and I have a bad track record w/ challah (usually a doorstop). Thank!
I made this challah twice, came out really good, thanks for sharing the recipe, the only think is I get a gigantic challah! 😁😁 im wondering, is it supposed to be that big or I’m doing something wrong ?!
I made this and it was good! Lower the salt amount to 1.5 tsp. Use a thermometer - you know the bread is done when the internal temp is 190 F.
For all the people who is not Israeli that’s how you write challah in Hebrew: חלה
Joshua, you are a good teacher, I enjoy your site.
Hey Joshua, I totally love your videos. Your recipes have the perfect balance between serious traditional cuisine and keeping things simple and doable.
But please, it's not 2012 anymore, please give us some 1080p (or even better) shots of your food!
Hello, I put less salt in the bread dough challah. Still salty. Or next time I added more honey. Challah came out really good. And lasts for days. And it does not spoil. Thank you very much
I love your videos and how u don't edit out much of ur mistakes :) Also, can you give a very good soft chocolate chip cookie recipe?
You get softer cookies by using shortening because it has a higher melting point than butter.
Margarine is next best, then butter.
Then use more fat, which keeps it softer.
Then use more brown sugar than white because brown keeps it soft.
Thanks so much for this video. My grandfather was Jewish and I've really wanted to learn how to make this.
Pro tip: Flip phone upside down at the braiding section, helped me a lot! :)
If you don’t have honey sugar works just use a little less than you would with honey! Great video looks just like my moms!! Making dis today
I'm not the only one slowly going insane with that little dot right? Visible at 8:17, but also throughout the egg wash scenes. I wiped my screen down twice because of it lol
Yeah
100% it makes the best french toast ...My dad used to make it for us on Saturdays with the leftover challah from Friday night
This is called "Vánočka" [va:nochka] in Czech cuisine. Usually topped with almond slices instead of sesame seeds and served during the Christmas time. :)
*Cries in Swiss* we have smth similar here but we don't have the honey, oil or sea salt in it. We use fresh yeast and have milk and butter in it. It's delcious we call it "zopf" which basically means braid. It's fn delicious and is traditionally eaten on sundays for breakfast.
My mom used to make what we called braided egg braid.
This seems to be the same recipe. So excited to make it
The best way to start a Joshua Weissman video is an ad featuring Joshua Wiessman
Back to study up for the weekend. L’shana Tova
This is our, in Turkey, Easter bread called ' Paskalya Çöreĝi' We add ' Ground Sour Cherry Seeds ' otherwise called ' Mahlep ' , Greeks call it Mahlebi and Arabs ' Mahlab' that gives an amazing sweet smell like vanilla, also top it with shaved Hazelnuts or Almonds. I don't know maybe, Mahlep might smell strange for you or people not used to but suggest trying it.
TODAYS THE START OF MY SOURDOUGH WEEKEND I JUST MADE MY LEVAIN WISH ME LUCK AHHHH
I just made a triple batch of sourdough. Pizza is on the menu, but sandwich bread is always nice, so I almost always make a triple batch... sometimes quadruple! I haven't tried Challa, but this video makes me really want to try. In case you don't know, there's a wonderful bread bakers' forum called The Fresh Loaf. Check it out! There's a lot about sourdough already, but you can always ask if you have a specific issue you need help with. www.thefreshloaf.com/
Makenna Sullivan you got this! :)
How did it go? :)
I got a recipe from a Jewish co-worker who used peanut oil in hers. I decided to go rogue and added peanut butter and sesame oil. The sweetness of the honey and savory of the peanut butter and sesame oil is a great mix.
Yaaaasssssss challah ❤️❤️😂😂😂😂🍕🍕🍕love it almost like pizza 🍕 but not enough 😂😂😂😂😂
Some people use clickbait to get views all u need to do is play the b roll but the lense is broken 😩😩😩😩
My favorite cooking channel
Nice video and tasty looking bread 👨🍳
I've been waiting for this video with braided bread.
Josh, I'm a great fan of your work.
But being an Israeli, I have to tell you this as a friend - you have to upload a new ending to the video where you just tear piece apart. You can just eat the torn piece, have it with piece of schnitzel, dip it with some spicy north African fish (Hraime) or put some Nutella on it. Whatever you prefer. Just don't slice it.
Gorgeous! Not everyone has a stand mixer so I shall keep searching.