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#Challah

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Recette des ‘Halot ❤️ : -43g de levure fraîche -480g d’eau tiède -120g de sucre -800g de farine environ, ou plus si besoin (cela dépend de la farine). J’ai mis exactement 867 g cette fois-ci -70g d’huile -1 cuillère à soupe de sel Au four à 200 degrés #shabbat #cuisine #recette #pain #challah J’attends vos retours❤️❤️❤️
Recette des ‘Halot ❤️ : -43g de levure fraîche -480g d’eau tiède -120g de sucre -800g de farine environ, ou plus si besoin (cela dépend de la farine). J’ai mis exactement 867 g cette fois-ci -70g d’huile -1 cuillère à soupe de sel Au four à 200 degrés #shabbat #cuisine #recette #pain #challah J’attends vos retours❤️❤️❤️
From Shabbat cooking at home to more than 2 million Instagram followers, Sivan Kobi turned Sivan’s Kitchen into a community built around Jewish food, family recipes and tradition. What started with a 200 follower cake page during COVID grew into a place where millions could discover challah, Shabbat meals and the flavors of Jewish heritage. ✡️🍞❤️ #JewishTikTok #JewishFood #Shabbat #ShabbatShalom #JewishCooking JewishCulture JewishTradition
From Shabbat cooking at home to more than 2 million Instagram followers, Sivan Kobi turned Sivan’s Kitchen into a community built around Jewish food, family recipes and tradition. What started with a 200 follower cake page during COVID grew into a place where millions could discover challah, Shabbat meals and the flavors of Jewish heritage. ✡️🍞❤️ #JewishTikTok #JewishFood #Shabbat #ShabbatShalom #JewishCooking JewishCulture JewishTradition
Fiz essa challah de flor pro ano novo judaico (rosh hashana) ano passado e vcs amaram tantooo que tive que relembrar elaaa ✨🌸 Tem receita da massa aqui no feed!! 🤍🍯 #shanatova #challah
Fiz essa challah de flor pro ano novo judaico (rosh hashana) ano passado e vcs amaram tantooo que tive que relembrar elaaa ✨🌸 Tem receita da massa aqui no feed!! 🤍🍯 #shanatova #challah
I've made round challah dozens of ways. These are still my favorites. Before my new designs drop, here's a look back at a few round braids I've made over the years, perfect for the holidays ahead. A few things I always keep in mind: ✅️ Each strand can be 130–180g, depending on the size you want ✅️Baking with a glass in the middle? Use a thick one, and rub it outside with oil first ✅️For sweet challah, brush it with sugar water right after it comes out of the oven. I'm telling you this is a game changer! New round designs are coming very soon. Follow along so you don't miss them 👑
I've made round challah dozens of ways. These are still my favorites. Before my new designs drop, here's a look back at a few round braids I've made over the years, perfect for the holidays ahead. A few things I always keep in mind: ✅️ Each strand can be 130–180g, depending on the size you want ✅️Baking with a glass in the middle? Use a thick one, and rub it outside with oil first ✅️For sweet challah, brush it with sugar water right after it comes out of the oven. I'm telling you this is a game changer! New round designs are coming very soon. Follow along so you don't miss them 👑
13+ years of making beetroot challah for Rosh Hashanah. 🍎🍯 Some traditions stay with you for so long that you can’t imagine the holiday without them. For more than 13 years, this beautiful beetroot challah has been part of my Rosh Hashanah table. Over the years, I’ve played with different shapes, braids, decorations, and details — but the beautiful red color and the tradition have stayed. And this year, I made it into this gorgeous six-strand round challah with a rose in the center. 🌹 I love how food can carry memories from one year to the next — and how a recipe can become part of your family’s story. Do you have a Rosh Hashanah food tradition that you’ve been making for years? ❤️ Tell me about it in the comments. I would genuinely love to hear what your family makes every year. And if you’ve been wanting to make a special challah for Rosh Hashanah, save this one. 🍎🍯 שנה טובה ומתוקה ❤️ #miriamskitchen #roshhashanah #challah #jewishfood #challahbraid
13+ years of making beetroot challah for Rosh Hashanah. 🍎🍯 Some traditions stay with you for so long that you can’t imagine the holiday without them. For more than 13 years, this beautiful beetroot challah has been part of my Rosh Hashanah table. Over the years, I’ve played with different shapes, braids, decorations, and details — but the beautiful red color and the tradition have stayed. And this year, I made it into this gorgeous six-strand round challah with a rose in the center. 🌹 I love how food can carry memories from one year to the next — and how a recipe can become part of your family’s story. Do you have a Rosh Hashanah food tradition that you’ve been making for years? ❤️ Tell me about it in the comments. I would genuinely love to hear what your family makes every year. And if you’ve been wanting to make a special challah for Rosh Hashanah, save this one. 🍎🍯 שנה טובה ומתוקה ❤️ #miriamskitchen #roshhashanah #challah #jewishfood #challahbraid
HONEYCOMB CHALLAH 🍯🐝 Easy to make, no difficult braiding and absolutely beautiful for the Jewish New Year. ❤️ My father was an incredible baker, known for his delicious sweet egg challah. I hope this recipe does his challah justice. 🥹 💬 Comment “LINK” for the printable recipe + links to everything I used. No mixer? No problem! This challah can absolutely be made and kneaded by hand. SWEET EGG CHALLAH • 8 cups (1,000 g) flour • 2 heaping tbsp (30 g) dry yeast • 1 cup (207 g) sugar • 3 tsp (26 g) salt • 2 large eggs • 2 cups (475 ml) warm water • ½ cup (100 g) oil HONEYCOMB • 2 cups sesame seeds • 2 cups (475 ml) water • 2 tbsp honey • Oil, for brushing Add all challah ingredients except water to a mixer. Mix on low, slowly adding the water. Knead 12–15 minutes (20–25 minutes by hand). Shape into a smooth ball, cover and proof 2 hours or until doubled. Line a 15-inch round pan with parchment and place a 4-inch oven-safe ramekin in the center. Make 20 balls at 40 g each. Mix water + honey. Dip each ball, shake off excess and coat in sesame seeds. Arrange 7 around the ramekin and 13 around those. For the border, make 4 strands at 100 g each. Twist 2 together and place around the top half. Repeat with the other 2 around the bottom. Cover and proof 45 minutes. Bake at 350°F for 40–45 minutes until golden. Cool, remove the ramekin and replace with a bowl of honey, or fill the ramekin itself. Brush the plain twists with oil for a beautiful shine. 🍯✨ BONUS: Use the extra dough to make 2 chocolate babka rolls! Full instructions are in the printable recipe. 🍫 Shana Tova! May your new year be as sweet as this challah. 🍎🍯❤️ #sivanskitchen #roshhashana #challah #easyrecipes #instafood
HONEYCOMB CHALLAH 🍯🐝 Easy to make, no difficult braiding and absolutely beautiful for the Jewish New Year. ❤️ My father was an incredible baker, known for his delicious sweet egg challah. I hope this recipe does his challah justice. 🥹 💬 Comment “LINK” for the printable recipe + links to everything I used. No mixer? No problem! This challah can absolutely be made and kneaded by hand. SWEET EGG CHALLAH • 8 cups (1,000 g) flour • 2 heaping tbsp (30 g) dry yeast • 1 cup (207 g) sugar • 3 tsp (26 g) salt • 2 large eggs • 2 cups (475 ml) warm water • ½ cup (100 g) oil HONEYCOMB • 2 cups sesame seeds • 2 cups (475 ml) water • 2 tbsp honey • Oil, for brushing Add all challah ingredients except water to a mixer. Mix on low, slowly adding the water. Knead 12–15 minutes (20–25 minutes by hand). Shape into a smooth ball, cover and proof 2 hours or until doubled. Line a 15-inch round pan with parchment and place a 4-inch oven-safe ramekin in the center. Make 20 balls at 40 g each. Mix water + honey. Dip each ball, shake off excess and coat in sesame seeds. Arrange 7 around the ramekin and 13 around those. For the border, make 4 strands at 100 g each. Twist 2 together and place around the top half. Repeat with the other 2 around the bottom. Cover and proof 45 minutes. Bake at 350°F for 40–45 minutes until golden. Cool, remove the ramekin and replace with a bowl of honey, or fill the ramekin itself. Brush the plain twists with oil for a beautiful shine. 🍯✨ BONUS: Use the extra dough to make 2 chocolate babka rolls! Full instructions are in the printable recipe. 🍫 Shana Tova! May your new year be as sweet as this challah. 🍎🍯❤️ #sivanskitchen #roshhashana #challah #easyrecipes #instafood
Challah Bread is finally available every Friday at Midtown! ✨ #MadameOlivia
Challah Bread is finally available every Friday at Midtown! ✨ #MadameOlivia
Golden, fluffy sourdough challah Shana Tova to all who celebrate, wishing you a sweet year ahead! Sourdough Challah: 200 g active sourdough starter 1 tsp yeast 525g bread flour 3 eggs 80 g honey 60 g olive oil 120 g water 10 g salt For the top: 1 egg yolk Sesame seeds, optional Mix and knead until smooth, let rise, shape and braid, then proof again until puffy. Brush with egg yolk, sprinkle with sesame seeds, and bake at 350°F for about 30 minutes, until beautifully golden. #sourdough #challahbread
Golden, fluffy sourdough challah Shana Tova to all who celebrate, wishing you a sweet year ahead! Sourdough Challah: 200 g active sourdough starter 1 tsp yeast 525g bread flour 3 eggs 80 g honey 60 g olive oil 120 g water 10 g salt For the top: 1 egg yolk Sesame seeds, optional Mix and knead until smooth, let rise, shape and braid, then proof again until puffy. Brush with egg yolk, sprinkle with sesame seeds, and bake at 350°F for about 30 minutes, until beautifully golden. #sourdough #challahbread
Lily’s famous crumb challah recipe ✨✨✨ Ingredients * 2 cups warm water (warm, but not hot) * 2 packets active dry yeast * 2/3 cup sugar * 4 eggs * 1/4 cup honey (overflowing) * 7–8 cups King Arthur All-Purpose Flour * 4 tsp salt * 1 cup vegetable oil * 2 egg yolks, beaten (for egg wash) Crumb Topping * 1 cup flour * 1 cup sugar * Pinch of salt * about 1/4 cup vegetable oil, added gradually until the mixture reaches a wet sand texture Directions *more helpful tips pinned in the comments!!* 1. In a large bowl, combine the warm water, yeast, and half of the sugar. Let sit for 10 minutes, or until the yeast becomes foamy. 2. Add the eggs, remaining sugar, 2 cups of flour, and the honey. Whisk until smooth. 3. Add the oil, salt, and the remaining flour. Mix with a dough hook until it becomes too thick, then knead by hand until the dough is smooth and firm. (If the dough feels sticky, add a little more flour as needed.) We did the entire process by hand so mixer isn’t necessary. 4. Cover with a warm, damp towel and let rise for at least 2 hours. 5. Punch down the dough and let rest for another 10 minutes (optional if you’re short on time). 6. Divide, braid into two challahs, and place on baking trays. Let them rise for another two hours. 7. Brush generously with the beaten egg yolks. 8. Combine the crumb topping ingredients and top evenly over each challah. 9. Bake at 325°F (163°C) for about 45 minutes, until deeply golden brown and cooked through. #shabbatshalom #jewish #israel #challahrecipe #kosherfood
Lily’s famous crumb challah recipe ✨✨✨ Ingredients * 2 cups warm water (warm, but not hot) * 2 packets active dry yeast * 2/3 cup sugar * 4 eggs * 1/4 cup honey (overflowing) * 7–8 cups King Arthur All-Purpose Flour * 4 tsp salt * 1 cup vegetable oil * 2 egg yolks, beaten (for egg wash) Crumb Topping * 1 cup flour * 1 cup sugar * Pinch of salt * about 1/4 cup vegetable oil, added gradually until the mixture reaches a wet sand texture Directions *more helpful tips pinned in the comments!!* 1. In a large bowl, combine the warm water, yeast, and half of the sugar. Let sit for 10 minutes, or until the yeast becomes foamy. 2. Add the eggs, remaining sugar, 2 cups of flour, and the honey. Whisk until smooth. 3. Add the oil, salt, and the remaining flour. Mix with a dough hook until it becomes too thick, then knead by hand until the dough is smooth and firm. (If the dough feels sticky, add a little more flour as needed.) We did the entire process by hand so mixer isn’t necessary. 4. Cover with a warm, damp towel and let rise for at least 2 hours. 5. Punch down the dough and let rest for another 10 minutes (optional if you’re short on time). 6. Divide, braid into two challahs, and place on baking trays. Let them rise for another two hours. 7. Brush generously with the beaten egg yolks. 8. Combine the crumb topping ingredients and top evenly over each challah. 9. Bake at 325°F (163°C) for about 45 minutes, until deeply golden brown and cooked through. #shabbatshalom #jewish #israel #challahrecipe #kosherfood
Braided with Love & Tradition. 🍞✨ Rosh Hashanah, the Jewish New Year, is a time for reflection, celebration, and new beginnings. Break our freshly baked Challah bread with those you love and welcome the year ahead! #oakmontbakery #oakmont #challahbread #challah #roshhashana
Braided with Love & Tradition. 🍞✨ Rosh Hashanah, the Jewish New Year, is a time for reflection, celebration, and new beginnings. Break our freshly baked Challah bread with those you love and welcome the year ahead! #oakmontbakery #oakmont #challahbread #challah #roshhashana
Why is challah round for Rosh Hashanah? As we welcome the Jewish New Year, we switch from our traditional braided challah to a round challah. Niki Russ Federman explains the meaning behind the tradition and why you’ll find it on your tables! Round challah available at our retail locations on 9/7. Pre-order now for pick-up, local delivery, and nationwide shipping. #roshhashanah #russanddaughters #highholidays #challah #roundchallah
Why is challah round for Rosh Hashanah? As we welcome the Jewish New Year, we switch from our traditional braided challah to a round challah. Niki Russ Federman explains the meaning behind the tradition and why you’ll find it on your tables! Round challah available at our retail locations on 9/7. Pre-order now for pick-up, local delivery, and nationwide shipping. #roshhashanah #russanddaughters #highholidays #challah #roundchallah
We’re making our round Challah for Rosh Hashanah this weekend! Stop by for Challah, Jewish apple cake and rugelach cookies!
We’re making our round Challah for Rosh Hashanah this weekend! Stop by for Challah, Jewish apple cake and rugelach cookies!
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