Leah Cooks Kosher - Classic Challah - Braiding Rolls (Part 2 of 4)

Watch Leah Jaffee, owner of the kosher catering company Leah's Catering of Seattle, as she demonstrates how to make her famous classic egg challah dough and assorted braided techniques. These videos are produced for her new kosher cooking blog and kosher recipe website, LeahCooksKosher.com.

The videos are divided into four parts; Part 1 demonstrates the ease of making perfect challah dough. Part 2 illustrates, in easy to follow directions, the classic challah twist roll and pull apart pan challah. Part 3 shows forming the traditional Rosh Hashana crown, the two stranded coil as well as the three stranded braided challah. The final video, Part 4, teaches the more advanced four, six and even 12 stranded braids. The viewer will learn all of Leah's secret tips for making a great loaf of challah!
For a Honey Whole Wheat Challah Recipe, check out LeahCooksKosher.com.

Category:

Howto & Style

Tags:

• kosher
• cooking
• recipe
• instruction

[MrPhreeradical]

Loved the video, nicely presented and clearly instructed.

[MasasWife]

Great video! Shabbat Shalom, sister! I'll be making your pull apart challah for Shabos tonight!! :)

[LeahCooksKosher]

Whoa! I guess I didn't realize that I should check back in for comments and questions. Sorry about not getting back to you. You can freeze the dough in balls after the 1st rise. Thaw, shape, let rise and then bake. Or, you can shape and freeze, thaw, rise and bake. If you have a nice rise going, bake as usual. The trick to knowing when the loaf is done is to pick it up with oven mitts on your hands and rap the bottom. It should sound hollow. 

[MzzTam]

Hi, I love your 4 part video for challah. I've marked them in my favorites.  You mentioned freezing them if you make large batches. At what point do you suggest putting them in the freezer?...before or after the 2nd proof? Also, will I need to adjust the baking temp or time? Looking forward to more videos. :)