In this episode, test cook Lan Lam makes host Bridget Lancaster a Jewish classic, Challah.
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Best challah ever!! I love Lan! ❤️ Such a great teacher and the instructions are so easy to follow.
It makes a big loaf so going to try make two smaller loaves today – one for me and one to share. 🥰
Here’s the problem: the video and written recipe on ATK call for 2.75 cups of flour but the written recipe says that is 15-1/8 oz and they urge us to weigh the flour. I did. No good. I should have thought, “wait a minute! 2-3/4 cups of flour is nowhere near 15-1/8 ounces (at 120 grams per cup which is 4.23 oz)!! That’s 11.73 oz of flour NOT 15-1/8. I added a little more water and it came out good, but it would probably have been better using the correct amount of flour (and smaller).
The big question is this: Is her 2-3/4 cups of flour based on 120 grams/cup? Since we must weight the flour (as always), then the video AND the written recipe MUST specify the total weight of flour!!😤
I think it looks delicious
Perhaps because I accidently put in 1/4 tsp yeast instead of 1 and 1/4 tsp (wish the recipe was in description, but oh well, I can just make it again), but did anyone dough become super sticky when they put the sugar in? I’m also kneading it by hand if that makes any difference. Tysm!
Tangzhong:
½ cup water
3 tablespoons bread flour
Dough:
1 large egg plus 2 large yolks
¼ cup water
2 tablespoons vegetable oil
2 ¾ cups (15⅛ ounces) bread flour
1 ¼ teaspoons instant or rapid-rise yeast
¼ cup (1¾ ounces) sugar
1 teaspoon table salt
Vegetable oil spray
Egg Wash:
1 large egg
Pinch table salt
1 tablespoon sesame seeds or poppy seeds (optional)
I have a question and this might sound stupid but…
Why should you let fresh baked bread cool all the way down before you slice it? Warm from the oven fresh bread is so tasty. Is it a structural thing? Is it a taste thing? Look at me. 44 years old and only now after baking many a loaf of bread do I ask that question. 😂😂😂
Looks delicious! And not that difficult!
Given all the positive comments on here, my disaster must have been my own fault. My dough was much too wet, So while I love what Lan Lam does and how well she explains things, this didn't work for me. I am not accustomed to volume measurements, so I probably didn't get the measurements right. Sticky mess :-(. However, I will bake it lump and see what happens! Is there any chance that y'all could use weight measurements in your videos fo0r things like this. Metric would be wonderful, but my scales go both ways (weighs?!)
Thank You Lan for this awesome recipe!
My wife makes my favorite Challah! It’s not the best, but it’s certainly my favorite! Fresh Challah every Shabbat evening!
I’m wondering why veg oil not butter.
What can I do in step one if I don’t own a microwave?
I will try this, definitely 🍞🍞
Don't use microwave. Use the stove. It is better for health reasons. I know something good is going to happen today in Jesus' holy name we pray amen 🙏 🤲 🙌. Hugs.
Dear Lam Lam, great recipie!!! Thnx!!!! Ethel, Jerusalem, Israel
I need to learn it so I can make it ,awesome💖💝💓🌺💐🌷🥀🌹
Thanks for adding actual captions for the Deaf
That looks fabulous, going to try it this week.
The round loaves are symbolic for the New Year In Judaism – the round is for the head of the year. I have never seen a four braid. I usually do 6. I liked your technique. I will try it. Mine was passed down through generations.
This Recipe is very complicated,nobody at home is mastering challah this way. If someone is planning to bake challah ( you can do it plain,with chocolate,raisins,pumpkin,onions …) check recipes on Jewish channels . It is easy and not time consuming.Lan,your challah lucks good,but braiding technique for four strands is much easier. One table spoon salt for this amount of flour is to much.
Ok. Don't hate me for this BUT…
This Challah will make you holla!
Lan is such a delight. Hope to see her more often. I’m gonna try this challah!
French toast time!!
That looks so gorgeous inside!
A Chinese 🇨🇳 woman, speaking English 🇬🇧, making a Jewish 🇮🇱 bread, on an American 🇺🇸 show.
😂
Lan is the best!!
looks delicious 👍🏼 😋
In Bulgaria we add sugar to this and shape it the same way – it's called kozunak (козунак) and we make it for Easter.
The bread is brown and shiny😍
everything went well until she started cutting the challah! wtf! yoire supposed to tear it!
Thanks for this interesting recipe, it's really well explained and the results are outstanding.
Hold up, Mike Lombardo, owner of Rosenfeld's bagels??
I've always been fascinated by challah bread. the braids and the shininess. I'm still intimidated about bread dough but feel encouraged that this recipe is out there
Here in Switzerland we also have this bread and before we only eat it on the weekends. We bake it on Saturday morning
American Jews eat a lot of American Chinese food (yes, the stereotype is real) so it’s especially lovely to see a Jewish recipe from a Chinese American chef.
Beautiful
I love Lan she’s so cool. Love you Lan you’re great to watch and learn from. Super job.
Thank you from 🇮🇱🇮🇱🇮🇱❤️
I have long used baking sheets with a layer of air sandwiched inside of it. They are great for baking cookies without over-browning the bottoms. They have loaf pans like that as well. I had one woman check with me three times during one party to confirm that the sugar cookies I brought were ones I had actually baked myself, and after each confirmation, she said emphatically, "I'm impressed!" (No, she was not hitting on me.)
Well hello Ms. Lan and you never disappoint and am always glad to see you at ATK…😊
using volumetric measurements for bread is sacrilegious
Wouldn't an air bubble in the dough make for a hallow challah?
That is the most beautiful loaf of bread. The only thing missing was soft butter. My mouth watered at the thought!
Link for the recipie is missing
Lan is an excellent teacher.
She was so elegant on making this bread and i loved how easy it was and she was so good at explaining the process of this recipe 😍💗😁
🐉 Challah, Braid Challah…🐉
Good Lord!!! She mastered that bread!!! Wow!
The four strand is too complicated. I'd stick with a three strand.
Do you have stuffing/dressing recipes for the holidays using this challah? The "hollydaze" is coming upon us!
Down at the challah!