Aw, we're thrilled to hear it, Kathryn! Happy baking! -👩‍🍳Kat

Round Challah is only for Rosh Hashana. Why are you baking it outside of that high holiday? Weird...

This sounds wonderful!!!

@@mikesamovarov4054 what? this is such odd gatekeeping. my family would get round challah or the small bread roll like round challah throughout the year. edit: nvm just noticed you left multiple insane comments, mb for taking you at face value, like obviously the dude from Arkansas isn't a "real jew" (he never said he was Jewish)

Mikesamovarov: That's just silly and closed-minded. What makes you think only Jews bake challah? It's not a holiday to me and, in fact, Jews are a very small religious minority in the world, and others use eggs in bread, too. I just bake it when I'm in the mood for plush, sweet, tender-crusted egg bread. I once made it round simply because it would fit the only shipping box I had, to mail to a friend. LOL! Are you saying your god would throw lightning bolts at me for making challah any old time? Are you inferring challah is only for Jews, and only once a year? I don't think I like you calling anyone outside your religious confined parameters "weird." It's a religious symbol to you but it's just tasty bread to others. Every culture has symbolic foods. Expand your mind, sweetie, not everyone is Jewish, but lots of people the world bake bread and it's often round. What's matzo in one culture, can be carta musica in another. You're being ETHNOCENTRIC. We all like to eat foods influenced by other cultures, food is a way of saying you want the other person to share and be nourished: isn't it a joke that in NYC if you want to know where the good Chinese restaurants are, ask a Jew! I also make NY sourdough Jewish caraway rye, does that mean I've sinned? I like East Indian food, southwestern dishes and Greek specialties, do I need to get permission to cook samosas, tamales or dolmas? Silly boy, you must live in a very cloistered orthodox community and need to be reminded that bread is the staff of life for everyone. You're, like, prejudiced in reverse! Mike, you don't need to believe in bronze-age myths to like challah. It's just bread, no matter the shape we choose. You've attributed religious significance to it but others don't. Maybe it's "only for Rosh Hashonah" in your opinion, but luckily, you aren't in charge of anything, you have little acceptance of other ways of living. Narrow-mindedness and calling people names like "weird" is what starts wars. Ask your rabbi. Ask your mom or your wife. Women know more than men, they're the ones slaving away in your kitchen to make your challah in your community, while you're busy davening in synagogue. I'm surprised you didn't also criticize for not burning a pinched-off bit of dough in the oven as a dedication to your deity. Broaden your horizons, Mike, be more open-minded and tolerant, and stop calling people names. Okay? Sheesh.

@@mikesamovarov4054 He said he made it for the high holidays.

Not really. Wrong shape shown in the video. It has to be even thickness, or it will be overbaked at the ends, or raw in the middle. Shape it better! This dude is definitely not real Jew.

Wow Mikey, you've made other disparaging comments elsewhere, criticizing people, as well as this one. You're pretty judgmental, and ethnocentric. You seem to think people can't make round loaves when they wish to, and need to be Jewish to make bread. And I've seen you calling people mean names. You seem to have issues. And who says anyone even wants to be "real Jew?" Have you sought help? You certainly my aren't acting in the best of Jewish traditions, yourself. Trust me: you can make a good challah without being Jewish, ROFL! Since you're so repeatedly critical, one might ask: why do you keep watching and negatively commenting, hmm? Must be lonely, being so perfect up there on your cloud.

Not lazy at all! It just requires a sure hand so you don't accidentally end up dumping half a bag in at once and spilling flour everywhere. That's the real reason scooping is generally recommended. 😊 -👩‍🍳Kat

Happy baking, Paul 🧡! -🍮Nicole

Definitely let us know how your challah goes! -👩‍🍳Kat

Ooo that anise and nutmeg sounds divine! We have some other flavors for challahs here (www.kingarthurbaking.com/search?bc_product_index%5Bquery%5D=challah#recipe_index), should those be of interest. Incredible how baking speaks through multiple cultures, isn't it?! 😊 Thanks for sharing yours with us! -🥐Lily

Thank you for making some challah along with us, Mary 🧡 Happy baking! -🍮Nicole

Aw, happy baking! -👩‍🍳Kat

Wrong shape shown in the video. It has to be even thickness, or it will be overbaked at the ends, or raw in the middle. Shape it better! This dude is definitely not a good baker.

Super delicious as well 😉 Happy baking, David! -🍮Nicole

Wrong shape shown in the video. It has to be even thickness, or it will be overbaked at the ends, or raw in the middle. Shape it better, his method only appears nice. But I know it's wrong.

I felt like a genius because I had thought I'd invented using my microwave as my incubator, many years ago, but now I know I'm in league with a baker like him, turning it into a proofing box. ;)

Wrong shape shown in the video. It has to be even thickness, or it will be overbaked at the ends, or raw in the middle. Shape it better! This dude is definitely not real Jew.

@@mikesamovarov4054 you are rude

Totally! Thank you for giving this recipe a try 🧡 Happy baking, Rachel! -🍮Nicole

I just finished making this recipe. It is amazing! So light and airy with a slight crispy crust. Also very easy to make.

Wrong shape shown in the video. It has to be even thickness, or it will be overbaked at the ends, or raw in the middle. Shape it better!

Muchas gracias, Douglas! Por favor, comparte un foto de su pan cuando el termine! 😊 -🥐Lily

Thanks for this tip! Someone left a roaster at our house at some point and never came back for it 😮 now I know what to do with it! ❤

What a good idea. Thank you. Pretty ingenious, I must say.

My oven works fine lol I run it at 200 for like a minute every 20-30 minutes

1. I'm vegetarian so would have no use for turkey roaster, and in a small kitchen nowhere to store it, for me it would be a waste of money, 2. I've used my microwave for proofing for many years. Simple and elegant works best for me.

Our pleasure! -👩‍🍳Kat

Loafly, Austin! We loaf to hear of your success and delicious plans! 😋 Did you enjoy a part of the bake, specifically? -🥐Lily

I love taking out the dough after the 2nd proof and egg washing! Just made Thanksgiving's loaf for French toast. It is gorgeous. Thanks KAB 💖

That stage is that part of the bake that increases the anticipation, for sure! We'd like a slice of how your Thanksgiving morning goes! 😋 (French toast for the win!) -🥐Lily

Thanks so much for baking along with us, David! -👩‍🍳Kat

I've made sticky buns with this lush dough, ;)

That's what I'd use it for ~ bread pudding!! Happy baking 🍞 🥖 🥐

🧡🧡🧡 -🍮Nicole

Is there something I can google to see a similar design? It sounds interesting.

Beautiful! specially the 4 strands round shape. we use Butter instead of oil and sugar instead of honey. but the process of making it is identical.

In the recipe (linked in this video's description box), step #2: "Combine the flour with the rest of the dough ingredients. Mix and knead them by hand, mixer, or bread machine, until you have a soft, smooth dough." 😄 Challah is delightful to work with! Happy baking, Phyllis 💛 -🥐Lily

That's fascinating 😄 Has it improofed your bakes? -🥐Lily

@@KingArthurBakingCompany absolutely! Just used it for this recipe and the challah came out fantastic!

🙌🍞🙌 Thanks for letting us know! -🥐Lily

CHA-ve a great time baking for Shabbat! 💙😊 -🥐Lily

@@KingArthurBakingCompany 😂

Hi, Rewa! You'll want to knead until you have a soft, smooth dough. If you're finding the dough is very sticky, add an additional 1/4 cup (30g) of flour. Happy baking 🧡! -🍮Nicole

Glad someone asked that because I don't have a stand mixer. I would've just kneaded it till smooth, glad for your information. Thank you.

Hi Jessica! You want to cover the dough with something that won't let too much air at the surface of the dough, an overturned plate, reusable bowl cover, or plastic wrap are all great options. It's OK for salt and yeast to touch, while salt can inhibit yeast growth the two would have to be mixed together directly in large amounts and left for an extended period of time for it to have a negative impact. Happy baking! -👩‍🍳Morgan

Hi, Lisa! There should be a balance and proper handling of salt, yeast and other ingredients to have success in your bakes. We have a great blog article detailing the harmony in yeasted breads: www.kingarthurbaking.com/blog/2020/07/29/why-is-salt-important-in-yeast-bread. Happy baking 🧡! -🍮Nicole

Hi there! Our blog article on desired dough temperature may help: www.kingarthurbaking.com/blog/2018/05/29/desired-dough-temperature. For wheat-based yeast breads, professionals have determined that the ideal dough temperature range is 75-78°F. Happy baking 🧡! -🍮Nicole

Hey, Yussuf! We have a guide, Adding sourdough to a recipe, here! www.kingarthurbaking.com/blog/2015/10/29/adding-sourdough-recipe Happy baking 😄 -🥐Lily

That's a beautiful contribution, Michele. 😊 The difference between the two flours is protein-content (gluten formation potential)! All-Purpose Flour (11.7%) makes the bread more tender. You can certainly use Bread Flour (12.7%) - the recipe would need about 2 Tbsp more of water to accommodate the higher protein-content that makes the flour more absorbent. The Bread Flour will make a more chewy texture. Either way, both flours will make a lovely loaf! -🥐Lily

@@KingArthurBakingCompany thank you for replying! 🍞😀

Our pleasure, Michele 🙌 -🥐Lily

Hi, Faye! You'll find a recipe for this bread in this video's description. Happy baking 🧡 -🍮Nicole

@@KingArthurBakingCompany Got it! Thank you Nicole 🙏🏻😊By the way, Martin is an excellent teacher! 👍🏻❤️

Hi Esther! We typically use all-purpose flour for challah but many baker's use bread flour! We like the softer texture it gives the bread, really it's baker preference! If you switch between the two, remember to adjust the amount of liquid though as bread flour absorb more and all-purpose less. -👩‍🍳Morgan

@@KingArthurBakingCompany Thanks!

Hey there! Our Bread Flour has a higher protein content, 12.7%, so it'll make for a chewier loaf and also you'd need to adjust the amount of liquid used because the higher protein content will make the flour absorb more liquid. Hope this can help! -👩‍🍳Morgan

Hi, Heloisa! We include the recipe in each video's description for folks to bake along with us. The recipe page includes all of the measurements, the steps to bake and additional tips from our bakers. You'll find the Classic Challah recipe here if it is not showing for you: www.kingarthurbaking.com/recipes/classic-challah-recipe. Happy baking 🧡! -🍮Nicole

Hi there! This challah recipe is similar in form, but not identical. We even have Jeffrey's fantastic challah on our site, to compare: www.kingarthurbaking.com/recipes/jeffreys-challah-recipe. Happy baking 🧡! -🍮Nicole

@@KingArthurBakingCompany thank you so much for the fast response!

🧡🍞🧡 -🍮Nicole

An extra wash that pays off beautifully in the end! -🍮Nicole

Well hello there! 😁 -👩‍🍳Kat

The amount of salt required to kill the yeast is much greater than what is used in recipes. Nothing to worry about.

@@scottwilson8258 and also time

Salt killing yeast is an old tale that just won't seem to die! Salt absorbs water, and yeast needs water to make dough rise. So the presence of salt will slow yeast down if it's in the process of eating sugars, but this won't kill it. Additionally, yeast that's in granulated form and not wet isn't growing at all. So you could rub salt all over it all day, it won't have any effect. -👩‍🍳Kat

Wrong! All yeasty breads have salt in small amounts. High sugar content is what activates the yeast, tiny salt amounts are negligible.

Hi there! If the recipe isn't showing for you below the video you'll find it here: www.kingarthurbaking.com/recipes/classic-challah-recipe. Happy baking! -🍮Nicole

Hi, Sharon! We include the recipe in each video's description for folks to bake along with us. The recipe page includes all of the measurements, the steps to bake and additional tips from our bakers. Happy baking 🧡! -🍮Nicole

Janitorial...you mean, from the garbage?! 😂

:::: eyeroll :::

That didn't seem to happen. With his, mine, or anyone else's.

All of the information is provided in the recipe, accessed via the link in this video's description box! 😄 Happy baking! -🥐Lily