Set-Apart Cooking | Classic Shabbat Challah Bread

Join Rebbetzin Julie Berkson and guest Shamash Rob Wyatt as they show how to make classic Shabbat Challah Bread.

00:00 Intro
02:09 Making the dough
12:56 Working with the dough
14:58 Making the loaves
16:21 The traditions of braiding Challah bread
18:15 Braiding the loaves
20:10 Preparing for the bake
23:01 The Salt Covenant & Wrapping up

1 ⅓ cup warm water (100-110°)
2 ¼ tsp yeast
1 Tbs honey
3 eggs
¼ cup oil
¼ cup sugar
1 tsp of salt
4-6 cups bread flour

Proof yeast in warm water with honey
In mixing bowl, mix 2 eggs, oil, sugar, salt until combined
Add proofed yeast
Add flour one cup at a time until dough starts pulling from sides
With dough hook, knead for 10 minutes
Oil bowl. Coat dough. Cover. Let rise until doubled
On floured surface, divide dough into 6 equal pieces
Roll out into strands. Braid or roll into 2 loaves
Cover & let rise for 30 minutes
Beat egg in bowl. Brush egg wash on loaves
Bake at 350° for 20-30 minutes. Bread internal temp should be at least 190°

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