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| Name | Making Challah Bread by Hand at Home - Easy with an AMAZING Result |
| Video Uploader | Video From ThinkOFood |
| Upload Date | This Video Uploaded At 30-07-2020 14:53:55 |
| Video Discription | 🔴 Recipe in the description ~ Making Challah Bread by Hand at Home - Easy with an AMAZING Result. You can find the recipe in the description 👇👇 👉 Make sure to Subscribe & check my other videos on - http://youtube.com/c/thinkofoodandreykravchenko?sub_confirmation=1 Challah bread by hand Number of serves: 6 people Calories per portion: 170 Cal. 👉 Ingredients: ➡️ Measurements Flour AP 300 gr. Sugar 60 gr. Eggs 3 Water 80-120 ml. Olive oil 30 ml. Instant Yeast (two tablespoons) 6 gr. Salt 12 gr. Sesame 6 gr. ➡️ Method of Cooking: In a small bowl combine one teaspoon of the sugar and flour each with all the yeasts and about 50 ml. water, mix with a fork and set aside to let the yeast activate. Meantime in a bigger bowl mix all the dry ingredients flour, sugar, and salt. Make a hole in the middle of the bowl and add the olive oil and eggs (only two, the third keep aside). When the yeast starter is rose add it also to the bowl. Start mixing until the liquids are incorporated into the flour. Start to add the water and keep bringing the challah dough together but not all the water at once. When you feel that the dough is coming together, transfer it to a working table and start kneading the Challah dough by hand for about 8-10 minutes so the gluten will develop. After the Challah dough is nice in shape and does not stick to the table if you keep kneading it but start to stick if you let it stay on the table without kneading it, is ready. (Refer to the video for this indication). Place the dough in an oiled bowl and cover and let it proof for about 40-1 hour until it doubles in size. Ideally in an oven only with a light on. After the dough doubled the size, transfer it to a working table and knead it for about 1-2 minutes to take the air out. Using a knife and scale portion the dough into 200-300 gr. balls depend on the size or the number of Challah you want. Shape the Challah balls into nice and smooth (refer to the video for guidance). Move the shaped balls to a tray with oiled parchment paper and cover for second proof for about 30-45 minutes. When the balls almost doubled in size, apply pressure on them to take most of the air out and making strings by rolling the balls (refer to the video for the technique). Create the shape of the Challah (you will need to see the video😉) and transfer it to the tray that you will bake it in, cover and let it proof for the last time for about 45 minutes. 10 minutes before baking turn on the oven to 180C with a small bowl or tray of water to create steam in the oven. When the Challah/s are ready for baking, use the last egg to brush the Challah/s only with the egg yolk and sprinkle the sesame seed on top. Bake with the water bowl/tray for 10 minutes and then take it out and give another 10-15 minutes (refer to the video for the full process). ✅ Enjoy Note: This recipe will come out at its best by working together and along with the video. Some techniques and tips are provided in the video so refer to them for better guidance. 🔴 Make sure to check & connect with me on social media for more content: Instagram: https://www.instagram.com/andrey.k47/?hl=en Facebook: https://www.facebook.com/andrey.kr47/ ➡️ Timeline: 0:00 Introduction 0:19 Ingredients 0:24 Making the Dough 3:26 Moving to the Table 4:37 Proofing instructions 5:28 First proof check 6:52 Portion & Second proof 8:45 Shaping the Challah 12:06 Third proof & Baking instructions 13:50 The Challah is Ready Acknowledges: • The nutrition value provided using online converters and crossing the information together. o https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 o https://happyforks.com/analyzer • https://www.bensound.com/royalty-free-music #ThinkOFood #Challahbread #thinkofood #Challah 66M5-NY7hi0 |
| Category | Education |
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