Brioche challah is a the perfect challah variation to bake for the Shavuot holiday when you can enjopy a dairy, buttery challah

Easy recipe for Tsoureki with sweetened condensed milk. Tsoureki is a Greek Easter bread similar to Brioche or Challah with a soft, stringy texture and amazing taste!

Two very irresistible and frothy iced coffee drinks are compared. Learn how to make Dalgona coffee and Greek frappe, and learn the differences

Vous connaissez ma passion pour les brioches et les pâtes fermentées de toutes sortes, ainsi que pour les recettes du monde entier. Récemment, j'ai eu l'occasion de tester le pain challah, également connu sous le nom de halla. C'est un pain brioché traditionnellement préparé tous les vendredis pour le chabbat, une fête religieuse juive. La texture de la mie est incroyablement légère, moelleuse et pleine de saveurs. J'ai été complètement séduite par le goût et la qualité de ce pain.

PSU Challah for Hunger's recipe for cinnamon roll challah

Challah Bread - A beautiful and impressive bread made with just 7 simple ingredients. This classic Jewish bread is great for sandwiches, french toast, and more!

Hi my friends. How are things going in your neck of the woods? It's been a lovely beginning to Spring here in Florida, and not terribly hot yet, so we are enjoying the weather here very much. I hope you are all doing well and getting out a bit more now that most of us are vaccinated!!! I'm super

Up your challah braiding game with tips from master challah artist and Instagram sensation Idan Chabasov, known as the Challah Prince

This homemade Challah Bread Recipe is easier to make than it seems. I will show you how to make a 4 braid challah bread!

Just another WordPress site

Up your challah braiding game with tips from master challah artist and Instagram sensation Idan Chabasov, known as the Challah Prince

Braided brioche with light and fine crumbs, and the flavor buttery and rich.

Enjoy these little sweet brioche buns and serve them for breakfast or in the afternoon.

This stuffed French toast recipe brings a luxurious twist to a breakfast classic, perfectly balancing the richness of cream cheese with the brightness of

Let’s cut to the chase: This is breaded bread. Instead of the usual French toast technique—dunking in custard, then pan-frying—the dredge is extended to what I call the 1-2-3. First, flour, then custard, then bread crumbs. Often, this is employed for proteins, like chicken tenders, for an extra-crispy crust. Here, it sends French toast over the top. I like challah best, but brioche and even sourdough work as well. Fresh or stale both work.

Great for sharing with family and friends, this braided celebration bread turns a stunning golden-brown color when baked, making it an ideal centerpiece for any table—and it tastes even better than it looks. Watch video tutorial below.

Challah is bread that is enriched with eggs, and traditionally eaten by members of the Jewish religion on the Sabbath and religious holidays.

Braided loaves can be daunting, but they’re really not that difficult and absolutely worth the effort (and the french toast afterward

This braided Challah Bread recipe makes two of the best, most gorgeous braided loaves you will ever eat! Enjoy one loaf warm from the oven and save the other loaf for French toast a few days later!

Delicious soft challah bread made into mini rolls perfect for dinner or as buns for sandwiches or sliders! It's easy to make and super delicious.

When I first decided to make challah, I thought of it simply as a beautifully braided, golden loaf of bread. To me, it was a baking challeng...

Homemade brioche takes some patience, but it's so rewarding when it comes out of the oven!

Some award-winning recipes for the delectable braided bread courtesy of chef and food blogger Norene Gilletz

I learned recently that there are at least 2 different kinds of challah: the sweet, eggy Ashkenazi version which is probably what most people think of when they think of challah, and the Sephardic version, which is found in the Breaking Breads and Pastry Love cookbooks. I've made both versions, but I like making the Sephardic version more because the dough is a lot easier for me to work with. My go-to challah recipe is based off of the one from Pastry Love, except I substitute 50 g of my 100% hydration sourdough starter for 25 of flour, 25 g of water, and half the yeast. The resulting bread doesn't have the full sourdough tang, but I find it easier to digest than the kind made with just commercial yeast. If you have a very active starter, you might be able to get away with using less yeast or even forgoing it altogether, but I'm usually using starter that's been left to ferment on my counter overnight so it's not at its most active which is why I add some commercial yeast for insurance. My Sourdough Challah makes 1 loaf 50 g sourdough starter, 100% hydration 95 g warm water 4 g active or instant yeast 40 g sugar 2 large eggs (1 for the dough, 1 for the egg wash) 45 g vegetable oil 325 g all-purpose flour 7 g kosher salt Mix the starter and water together in the bowl of a stand mixer. Sprinkle on the yeast and allow to dissolve before adding the sugar, 1 egg, oil, and flour. Knead using the dough hook on low for about 5 minutes until the dough comes together. Cover and let rest for 10 minutes. Sprinkle on the salt and knead on low for 8 more minutes. Cover again and let rest for 90 minutes at warm room temperature. Uncover the dough and punch down. Fold over the 4 corners of the dough, recover and let rest another 90 minutes. While the dough is fermenting, make an egg wash by whisking together the 2nd egg, 1 scant tablespoon of water, and a pinch of salt. Mix well but try not to make too many air bubbles. Punch down the dough again and divide into even portions (the number will depend on how many strands you want; for reference, the first two pictures in this post are a 7-strand braid and the last two are an 8-strand braid). Working one at a time, press each portion into a rough rectangle. You want to try to remove any large air bubbles at this point because they will form weak points in your strand. To form the strand, you will be rolling over the long side of the rectangle like a jelly roll. To help maintain tension in the dough, use your fingertips to gently push the portion you just rolled over back into the dough all along the length of the dough. (I highly suggest you watching my IGTV video which shows you how to form the strands since it's much easier to show you than explain how to do it.) When you get to the bottom of the dough, pinch the seam together and roll the log out a couple of times on the work surface to create a taut surface and start shaping it into a long strand. At this point you can also taper the ends if you want. Set aside and work on the next strand. Once you've shaped all the strands into logs, start with the first log you formed and roll it out into a longer snake. Set aside and work on the next one. Once you've roll them all out into longer snakes, give them one last roll to their final length. Allowing the dough to rest in between the 3 shaping rounds lets the dough relax a little and not shrink back so much. Braid and form the strands into your desired shape. Transfer to a parchment paper lined baking sheet. Brush on a thin, even layer of the egg wash, trying not to let too much settle in between the strands. Let rest for 90-120 minutes in a warm, draft-free area (I use my microwave). Preheat the oven to 350℉. When the dough is nice and puffy, turn it 180° from the position it was when you applied the egg wash and brush on another thin, even layer. Turning the loaf helps ensure that you don't miss any of the surface. Bake the loaf for 30-35 minutes, turning once halfway, until it is evenly browned. Let completely cool before slicing. Store in a paper bag for up to 3 days. Previously: Sourdough Belgian Waffles Next: General Tso's Tofu

Rosh Hashanah, the Jewish New Year, is just a few weeks away. It’s traditional to dip apples in honey, to symbolize our desire for a sweet year ahead. In my desire to be efficient and practical, I thought it would be a brilliant idea to bake my honey and apples right into the challah. I […]

Whether you're making a ring for Rosh Hashanah or a loaf for French toast, here are 10 lookers from Pinterest we can't take our eyes off of.

traditional enriched braided Jewish Challah bread, leavened 100% naturally with sourdough starter cultures