Claire Saffitz is back for another round of “Try This at Home,” a series where she guides you through different baking projects and techniques. Today’s lesson is on making classic challah bread. No stand mixer? No problem. This recipe is surprisingly simple and perfect for beginners who are just starting their breadmaking journey: The whole thing is done by hand. Claire also demonstrates different ways to shape the bread, as well as another application for the dough: cinnamon babka.
Get the recipes:
Challah Bread | https://nyti.ms/3d32Q77
Cinnamon Babka | https://nyti.ms/3xieAtg
0:00 – 0:56: Intro
0:56 – 1:56: What is challah?
1:56 – 3:44: Preferment
3:44 – 8:39: Mix the dough
8:39 – 9:45: The windowpane test
9:45 – 12:24: Adding raisins
12:24 – 12:54: Six-strand braided challah
16:42 – 20:10: How to braid the challah
20:10 – 21:49: Finishing the six-strand challah
21:49 – 24:14: Raisin-studded round challah
24:14 – 26:37: Bake!
26:37 – 34:30: Cinnamon babka
34:30 – END: Eat!
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29 Comments
When you tap it…
…it sounds Challah!
I'm surprised noone here has said it yet
yiesty smell. disgusting. always smells like it's not done yet.
Is the loaf in the thumbnail arguing with you? Passing yeast? That's quite a face.
Oh man, bread. Wow, such culture, so wow.
What exactly is 'Bread Flour' made up of? Flours are sold differently here in Germany and I am trying to replicate this recipe. Thanks in advance!
Open question to anyone who knows. So I've made this recipe probably about a dozen times cause I love it, and rewatching this I just had an idea to try and make a chocolate challah. If I were to add cocoa powder to this recipe, would I need to adjust the flour content? The moisture content? Just add it in addition to the recipe as is?
Thanks
Oh, no! I forgot to put the olive oil on the dough before putting the bobka filling! It's proofing now so we shall see. Hope it comes out ok!
Amazing, I have learn so much from this! Thank you!
i made babka with leftover challah dough it stayed soft for a long time the olive oil made it taste like it was just baked even after 3 days
Ive eaten a boatload of challah and babka and have never developed a liking for either… will continue to try
EVrything about the video is so beautiful! The Chef, The kitchen, the final product! ❤ Thank you!
Help! I’m making the round Challah and after the first kneading, I added the raisins and then forgot to let it rise again. I rolled out the 2 strands but then realized I’d left out letting it rise before dividing it. Should I pull it all together again and let it rise or can I leave the strands and just let them rise that way? You can tell I’m very new at bread making!! 😅
Thank you!!
Love it!!!!!❤
So would the babka be suitable for French Toast?
Challah is one of my top to favorite breads. No raisins in mine though.
Can all-purpose flour be used instead of almond flour when making the babka? I'm asking due to my almond allergy.
I loved Claire on Bon Appetit. I was so happy to see her again here. Such a great teacher and so down to earth. I love it when she says "…oh, don't look at that…" 😆
Thank you so much❤❤
I'm not even a baker but this makes me want to make all of them for the holidays
Confusing for the first minute, but once you understand the pattern, it's brilliant. Thanks!
I followed the recipe on the website. I chilled my babka dough in the refrigerator for about 12 hours after forming the swirl shape, then took it out for the second rise. For some reason, my dough didn’t rise after taking it out. Any idea what might be wrong? The video doesn’t mention refrigerating before the second rise but the website does.
Why my challah doesnt end up this big even with larger amount of ingredients?
I love the way you made this beautiful challah! I am now ready to make one tomorrow, and a six braided one at that. You also made the braiding of the six strands very easy to understand.
I only have one question regarding the rationale of why 1 teaspoon of yeast is enough and why it is enough. It is pretty hard to believe that only one teaspoon of yeast will do the job. I have made many challah loaves that have always required a whole lot of yeast. So, it really is for real that one teaspoon of yeast makes for a tastier loaf of challah huh? Please reaffirm your statement. Thank you and Shalom!❤❤❤🎉
Delicious.
Will be nice to write all the ingredients and measure ment step by step. The babka filling please can you post the measurements of almond flour , brown sugar,
I have arthritis in my wrists will my dough be ok if I need it in my kitchen aid mixer?
Pre-ferment is not traditional. Also you didn't say how long you bake and at what temp.
Your babka has a happy face 🙂