Bread Recipes

Momma D Shows How to Bake Challah Bread

Challah Bread from start to finish

(Makes 2 loafs)

1/4 cup Lukewarm water
1 packet or 2 1/4 teaspoons dry yeast
1 teaspoon white granulated sugar
Mix, then wait 10 minutes

Heat a pot of water that will fit in your oven.
———————————
Then add
1 1/4 cup water – lukewarm
1 egg
3 egg yolks
1/3 cup honey
2 Tablespoons Oil
2 teaspoons Salt
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Measure out 6 cups of flour.
Add 1/2 cup at a time to mixture.

You might use less, depending on the humidity where you live. Minimum 4 1/2 cups flour.

Grease bowl, turn dough over, and cover.
—————————————-

Put your pot of hot water in your oven.
Put your dough in oven.
Raise for 1 Hour.

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Punch your down down a few times with a fist. Recover. Put back in oven.
Raise for 1 hour.

—————————————

Form dough.
Make Egg Wash.
1 Egg, 1 Tablespoon Water, 1/2 Teaspoon fine salt.
Brush egg wash on dough.
Optional: sprinkle seeds on top.
Put back in oven.
Raise for 30 – 45 minutes.

—————————————-

Heat Oven to 350 Degrees.

Bake for 20 minutes.
Egg wash again.
Turn tray around.
Bake an additional 20 minutes.

Tap the bottom of a loaf. If it sounds hollow, it’s done baking.

Shelf Life at room temperature for 2-3 days.

Of course you could also slice and freeze for up to a few months.

TIME:
from Measuring out ingredients to finished product:
Approximately 3 Hours 45 minutes

COST:
2 loaves of Challah Bread

$4.59 divided by 2 = $2.295 Each

Bread Yeast .25 Oz. ………………..30
Fleischmann – 4 Oz. $4.89 – Target

5 eggs ………………………………… 1.98
18 count $5.99 – Safeway

1/3 cup honey 3.7 Oz ……………. .95
Target – Market Pantry 40 Oz. $10.39

Oil – 2 TBSP = 1 Oz ………………… .70
Target – Avocado Oil $5.99 – 8.5 Oz

Flour- 6 cups ………………………….. .66
Target Brand – All Purpose 5 lbs. 1.99
5 pounds = 17 cups

Original of the video here

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Video Transcription

good morning it’s mama D and today I’m
gonna do a video and one of our favorite
brands called challah bread I hope you
enjoy hi everybody its mama Diggy I want
to explain one little thing my mom was a
performer she used to do these variety
shows all the time in the 60s in
Traverse City Michigan and she would
throw me on the stage when I was very
young I think my first one her variety
show I was six or seven and I took
ballet and tap and I was always in these
performances and I just I really don’t
like to be in front of a camera so sorry
I’ve been mi a missing in action but
today I thought I would make one of our
favorite breads in Colorado if you
followed us a long time in Colorado I
would generally make our bread in a
bread machine because it was so arid
there to create a proof box was more way
more difficult here with the humidity I
can create it a lot easier and it works
a lot better so today I’m gonna make
what’s called challah bread spelled chal
lah now that’s a Jewish bread and
generally they’ll make it for special
occasions and they will cook extra food
on Friday night Friday lunch dinner
extra lot of extra foods on Saturday and
their Sabbath they don’t cook now in
different periods of making the challah
bread you say different prayers which i
think is kind of cool
when the bread is raising you pray that
your family will rise to difficulties
and situations in their life when you
actually bake the bread you take a small
part of it wrap it in foil and put it in
the oven when you’re baking it and
the church tradition is to take your
money what you belong and you always
give part of it back to the earth or the
people you donate you donate clothing
you donate money but what I generally do
is I will give that bread and I’ll just
throw it in the backyard so whatever
animal gets to it gets to it sometimes
it’s my chickens but one of our most
popular videos in the many years that
Steve and I’ve been doing it was me
baking bread and him chopping wood and
I’m just like that’s such a basic thing
but anyway I’m going to show you how I
make my challah bread and when you see
me braiding the bread that that also
that represents the trove 12 tribes of
Israel so I think that’s kind of cool
too
and in my genealogy I found some people
with Jewish names and I’ve had some
other relatives from Prussia which was
very heavily Jewish at one time during
that time period so I don’t know if I
have any Jewish or not but I still think
it’s just a neat neat bread and very
very good Sam our neighbor loves it and
this recipe makes two loaves so I
usually give one to Sam and Darlene to
eat enjoy ok the ingredients are it’s
1/4 a cup of lukewarm water and then
later on in the recipe we’ll use 1 and
1/4 cups of lukewarm water so right now
I have a cup and a half of lukewarm
water and then 240 spoons or 1 packet
of yeast I have the flush men’s bread
machine yeast and then one teaspoon of
sugar now that’s gonna help this rise
and I just used that little whip and
combined it after that then I am gonna
add that 1 and 1/4 cup of lukewarm water
1 egg 3 egg yolks 1/3 cup of honey 2
tablespoons now the recipe calls for
canola oil but I use sesame oil we just
don’t use vegetable based oils anymore
we only use certain kinds and then the
recipe calls for 2 teaspoons of salt
sometimes I use kosher salt if I have it
but here in the islands the Hawaiian
salt is what they call it this is a
specific brand sea salt that calls for
two teaspoons and then you use four and
a half to 6 cups of flour now if you
have not ever done anything with flour
you really don’t want to just put your
scoop in there and then kind of shake it
you want a spoon your flour into the cup
and then take a bread knife and take the
flat side and then wipe off the excess
on the top so what I do is I pre measure
to 6 cups which is the limit of flour
and then when I’m actually making the
dough I’ll add 1/2 a cup of flour at a
time so here we go with mixing it ok
I’ve got my yeast
my 1 teaspoon of sugar and then they
need 1/4 cup of lukewarm water now some
people say 80 to 90 is lukewarm and some
people say I think it’s 85 to a hundred
and two maybe but let’s see I get I
bought this off eBay and I really like
it so I’m gonna just zap the temperature
here and it’s 99 so that’s fine
you don’t want it over that temperature
with these because then it’ll make these
Bryce too fast too much and then it
won’t work well with your bread so just
need 1/4 of a cup that’s good
now one night after I mix it then I’m
gonna let it sit for 10 minutes
well it’s setting for 10 minutes I’m
gonna burn or boil this big pot of water
and then with that I will put it in the
oven so we can work my oven can work as
a proof box for raising the dough
[Applause]
if you didn’t know already we have a
smart home and a lot of things nothing
everything so computer Sutter timer for
10 minutes and now I’m going to boil
this water okay see you back in 10
minutes
computer cancel the timer now if your
yeast does not look bubbly like that
it’s probably not good anymore I do keep
mine in my refrigerator but if yours
doesn’t look like that you need to throw
it away and buy new yeast so now I’m
going to add the rest of the ingredients
okay I had my whip attachment on here to
mix that up sometimes I use my hand whip
in another Bowl but I’m just doing it on
this bowl today so I’m gonna add my
other 1 and 1/4 cup of warm water now I
didn’t reheat that up I just use it cuz
I’m it’s not cold by any means now I’ve
got my one egg that’s the yolk and the
white and then my 3 egg yolks I love
this particular kind of spatula this is
Bella but I like it when they’re soft on
the edges like this where they can
conform to
by the way is talking to a one of our
friends actually Doug if you know who
that is to his daughter
there’s the third cup of honey and she
works in a vegan restaurant called under
the Bodhi tree on Kona side of Hawaii
Big Island she’s talking to chefs about
what free-range chickens mean and in the
industry if they allow the chickens five
minutes outside to free-range that’s
considered free-range and I’m like oh my
gosh that’s not very much time at all
here’s my oil and here’s my salt I like
to let my chickens have a lot more
freedom than that so I’m gonna keep my
whip attachment on now for
[Applause]
okay I’m gonna add the paddle attachment
and this is where I’m gonna start adding
the flour 1/2 a cup at a time you want
your dough a nice texture you don’t want
it too sticky but you don’t want it too
dry so depending on where you live what
the humidity is in Colorado I could get
away with a lot less flour but it’s more
humid here so all right guys I’m gonna
put on number two which is stir on the
KitchenAid mixer
[Music]
[Laughter]
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and I can see this flower not getting in
with it getting combined so at this
point I’m going to scrape the sides down
[Music]
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and if you can see the dough is still a
little what we call craggy look so long
like it’s just not all coming together
real good
I’m almost done with all the flour that
I measured out which is six cups of
Bennett of course when the sellers not
mixing in real good so I’m going to just
put it up a notch
to lower that and scrape that down now
it is starting to get that texture I
want and I think it just goes with
experience you like kind of learn what
the texture is that you want it’s almost
like it’s real thick and I think I might
add just a little bit more flour cuz
it’s just a little too thick and a
little too wet so I’m gonna probably add
the whole amount today depends upon the
water the temperature the humidity that
day of where you’re at so we’ll add
[Music]
and at this point you could add the the
hook if you want if you see the paddles
getting a lot of workout you might want
to add the hook but right now what I’m
proud of me to do is I’m going to take
it out and knead it just a little bit by
hand just to make sure it’s the right
consistency that I want okay let this
dough just sit for a minute I washed out
the bowl that it was mixing in yeah and
I wash it in hot water but then I kind
of rinsed it off in lukewarm water
because I’ll be using that bowl to proof
this dough and I don’t want it so hot
that it proofs it too fast the biggest
thing about bread is proofing in my
opinion and I used to be a bakery
manager years ago at a grocery store in
Mishawaka Indiana called wilts Food
Center but we use dough forms that came
in frozen we’d pull them out the day
before put them in what’s called a
retarder so they would thaw slowly
overnight and then in the morning we
would take it out put it in bread scrap
pans and then put it all in a proofer
but I don’t have a prefer ice created
with some butter spray cooking butter
spray put the dough in and I put it back
in now the original recipe that I got
this from they say to put a damp towel
on top but my experience with this
recipe living here is the dough row so
fast and so high it got to the damp
towel and stuck to it and then I lost
some of my dough that was stuck to the
towel so I am gonna use saran wrap then
now I’m gonna take off this boiled water
that I’ve been boiling that whole
and I’m gonna put it in my oven here and
then this is the first rate rising we’re
doing this is gonna set for one hour
computer set a timer for one hour and
I’ll see you back in an hour okay it’s
been one hour let’s see how it looks
computer cancel the timer wow that
proofed a lot I don’t know if you can
see that’s at least double the size so
now I’m just gonna take the saran wrap
off punch it down a few times of the
first Russian and it really deflates and
then I’m gonna cover it back up
so that’s what it looks like they’re
punched it down now we’re gonna put it
back in for one more hour
computer set a timer for one hour but
it’s been two hours of proofing now and
I’m taking the dough out and yes it
puffed up again and it’s a lighter
fluffier texture this time so now what
I’m gonna do is I’m gonna form the bread
I’ve got just a little bit of flour not
a lot then just put a little bit down
[Music]
I’m using my stovetop it’s an electric
stovetop I like this for doing my bread
we still don’t have a regular counter in
because we’ve been trying to toy with
whether or not what kind of counter
we’re gonna do and saving up the money
for that it just hasn’t been a priority
so I’m still beautiful
okay
I’m mostly just trying to get it smooth
on one side don’t need to really do a
lot with it now here comes the fun part
I’m gonna cut this in half I’m using a
serrated bread knife okay now with each
half I’m gonna make six ropes they’re
gonna be about 10 inches long maybe
so I’m taking that open end there the
right cut and I’m kind of squeezing that
part together cuz that’s gonna be sticky
still
all right so with each one of these logs
I’m gonna cut five make five cuts to
make six pieces now if you work in a
real big bakery what’s really important
is weighing all the pieces and I just
don’t do that but you can so I’m gonna
just put a little bit more flour on my
hands and I’m gonna start rolling the
pieces out
okay I’m squeezing that part where I cut
it
I don’t know so maybe that’s about a
foot long and I have a cookie sheet over
here with a piece of parchment paper
this is a little bit smaller than normal
because I’ll be baking my convection
oven which is a counter top one and it
just takes a lot less energy than my big
oven this is a nice soft texture again
just a little bit of flour just to keep
my hands from sticking on the dough it’s
sticking to the counter
sometimes when you get to this point
where you’ve cut it or divided it off
some recipes they want you to let it sit
for five minutes and let it I can’t
remember why
okay let’s give you a better angle of
what I’m doing over here okay so I have
my six ropes and I squeeze them at the
top then I take the one all the way to
the right and I’m gonna go over and
under and over and under and over so I’m
done with that one now I’m gonna take
the one to the right again and I’m gonna
go over and under and over and under and
over taking the one to the right going
over and under and over and under and
over don’t freak out that some are
longer than the others over and under
over under over over under running out
under and over so I’m gonna pull this
last little bit here and I’m gonna pinch
that I’m gonna take the pyncheons and
I’m gonna kind of roll them under a
little bit and I’m gonna set this off to
the right-hand side and then I’m gonna
do an egg wash with the egg wash you use
one egg 1 tablespoon of cold water and
half a teaspoon of salt now this time
I’m going to use just table salt because
it’s real fine and I’m going to brush
that on both loves when I’m done forming
the other one now they have plastic
basting brushes out there for this the
actual kind of brush works the best now
remember earlier I talked about taking
part of your dough and setting it aside
so what I did is when I made this second
loaf it was a little bit too long and I
just took that off to the side
[Music]
you’re gonna pre-heat your oven to 350
and total then it’ll bake for 40 minutes
but you’re gonna do 20 minutes first egg
wash it flip the tray round in another
20 minutes but after your first egg wash
if you want you can add sesame seeds to
your on top of your bread now of course
you could have always add in sesame
seeds at the very beginning in the dough
or I’ve had I’ve seen people add
chocolate chips into it or just
different things you might want to do
now we’re gonna proof it for the third
time and it gets proof 30 to 45 minutes
so what I do is I set a timer for 30
minutes and then look at it you want to
at least do 30 minutes when the last
time I made this bread I was in a rush
and I didn’t do the full 30 and it
didn’t turn out as nice so 30 to 45
minutes setting a timer for 30 then I’ll
check it out okay here’s the bread after
a proof proofed and I’m gonna bake it at
350 for 20 minutes
oh yeah and here’s that extra little
dough ball and I’m gonna put that just
way in the back okay now it’s gonna bake
for 20 minutes but the breads been
baking for 20 minutes I’m gonna take it
out and baste it and then turn the tray
around and put it back then little trick
I determined a while ago is when I have
my pot holder I stick a fork on top cuz
then I can pick up that tray and pull it
out stove my egg wash closer look
computer cancer the timer
now this breads already getting pretty
brown on top so I might put once it’s
egg wash dries or bakes I should say I
might take a piece of foil and put it on
top and that’ll prevent it from burning
on the top but still bake it on the
inside the parchment paper really helps
because of the egg wash and you’re not
having to wash that afterwards
and I did want to mention that bread
here a loaf of bread
it’s like 469 for the average I think
the average price that I saw which is
why I’m getting back into baking bread
even though it’s not really
it’s a fattening food and have you
gained weight every why you just want to
eat something with bread so computer
soda time for 20 minutes we’re almost
and so the bread had a few more minutes
left to bake but I’m looking at it it
looks pretty good take it out now
there it is
isn’t Shh aren’t they pretty
ok so I’m gonna bring it over here
and the way to Noah breads is done
baking is you turn it on its side and
you’re gonna tap the bottom I don’t know
if you can hear it but kind of has a
hollow sound and then you know the
breads done but I’ve done this part
enough times to know and then you don’t
want to cut into it while still warm
because it’s actually still cooking a
little bit in fact depending on what
kind of bread you might want to wait
overnight or to the next day like a
sourdough bread sometimes rye bread you
want to let it totally cool and then of
course you want to eat it warm
you’re gonna warm it back up put some
butter on it but right now I’m gonna let
it totally cool on these cooling racks
and then we’ll have some of it with our
dinner tonight
I hope you enjoyed it and I certainly
enjoy baking it so I wish you were here
to have some with us thank you for
watching us this is living off-grid real
[Music]

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