Challah bread

Challah Birds with Apple Honey Nests - Kosher Everyday

1.5K views · 2.2K reactions | #Recipe Alert ⚠️ Challah Dough by @sivanskitchen ... Ingredients: •5 lb.bag of all purpuse flour (2.26 kilo) •2 cups of sugar (460 grams) •4.5 tbsp. of dry active yeast (60 grams) •5 tsp. salt (45 grams) •2/3 cup of oil (157 ml.) any oil of your choice. •4 to 4.5 cups of warm water (1064 ml.) Directions: 1. In a large bowl, place the flour in the center. 2. Add sugar, yeast, and salt. 3. Pour in the oil and 4 cups of warm water. Keep the remaining water handy. 4. Begin kneading the dough, adding water as needed. Aim for a moist consistency. 5. Knead vigorously for about 15 minutes, until the dough is soft and elastic. 6. At this point, if you would like you may transfer your dough into a mixer and continue needing for an additional seven minutes. 7. Remove the dough from the bowl and knead it on a floured surface. Throw it onto the counter a few times to break up gluten. 8. Return the dough to the bowl, rub a little oil on top, and cover with plastic wrap and a kitchen towel. 9. Allow the dough to proof (rise) for 1.5-2 hours, or until doubled in size. 10. Once proofed, separate the dough by grabbing a small piece of dough and perform the blessing. Dispose of the portion removed (challah) as it is inedible. 11. Separate your dough into according sized balls. Cover and set to proof another 25 minutes. 12. Once your dough is proofed separate into balls according to how many strands you will need. 13. Roll out each ball and set to proof an additional 25 minutes covered. 14. Roll out each ball and test, strand, and braid your Challah bread however you like. 15. Cover and proof and additional 25 minutes. 16. Before going into the oven brush with egg wash and top off with your favorite toppings. 17. Baking a preheated oven set at 350° for approximately 35 minutes 18. Enjoy #challah #sivanskitchen #chocolate #rugelach #cinnamon #cinnamonrolls #reels #instagramreels #instagram #instagood #baking #shabbat #shabbatshalom | Top Baker

23K views · 33K reactions | I am thrilled to share these two Challot of Magen David designs! First Challah (Braiding with 4 strands): 750g AP or bread flour 75g Sugar 12g Active Dry Yeast 15g Salt 75g Olive Oil 325g cold water After the first rise, divide your dough into 24 balls, each weighing 50 grams and measuring 30cm or 12 inches in length. Second Challah (Braiding with 5 strands): kilo AP or bread flour 100g Sugar 15g Active Dry Yeast 20g Salt 100g Olive Oil 430-450g Cold Water Divide your dough into 30 even pieces. Each piece should be around 52g and 30cm or 12inc. _____________________________________________ ➡️ Credit: @challahprince ➡️ Follow us: @chefs.vic _____________________________________________ #foodporn #foodie #foodlover #tastyfood #finedining #instafood #delicious #gourmetfood #gastronomy #sydneyfood #sydneyeats #sydneychef #sydneyfoodie #sydneyrestaurants | chefs.vic

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