I have watched many videos , I could not get how work on the strip until I watched your video. You are the best . I appreciate that you share your talent .
I first used your recipe a couple years ago but totally forgot to note down where I found it. it was one of the first breads I made and it turned out stunning and I've been trying to find the recipe for years now because all other recipes have only turned out at best-good.
I tried this today, it's my first time baking challah. It came out perfect, it tastes good. I also learned to braid, thank you for your detailed instructions and video.
I made this. What a beautiful challah it made. Thanks so much for posting a clear recipe, easy to follow the braiding, easiest braiding description I’ve seen :)
I followed your recipe yesterday and my family was blown away by its flavor, texture, and appearance! The crust was gorgeous 😍. The only thing I did differently was I added flaked salt on the top with the sesame seeds. The crumb and webbing inside was to die for. Thank you so much for sharing your talent, you are truly gifted. The next one I will use to make bread pudding.
I wish I could post a pic. Thank you for the excellent tutorial. First time trying to make my own challah and it’s perfect. Blessings to you. Can’t wait to try all of your other recipes.
Thank you for this video. Your braiding technique makes so much sense doing two strands at a time. My husband is going to try this technique the next time he makes challah!!
Shalom Roshel. May Y- bless you. Just wanted to share with you that this past shabat I shared with some friends nutella and chocochips swirls made basically with this recipe (the only thing that I change is that I substitute some of the flour with wholewheat flour and adjust for the water). And my friend's husband said that it tasted like 'chef's bread'. His words literally. So, yes, is a chef's bread recipe with a minor adjustment. So, I'm very much thankful for your generosity. I will start selling them and I really pray Y- multiplies all the good in your life. Blessings!
Hi, your tutorial is great. I’ve made many challot before, and haven’t mastered my braiding. Watching your technique is so helpful. One day I hope I will have as beautiful a challah as yours (although I must say, I prefer mine with a much less thick and browned crust, I like a thinner and more golden crust!)
I used to make these at the bakery every saturday..the most beautiful bread ever but since it has eggs i couldnt eat it lol but still so much fun to make for others!!! New subbie here
Hello. integrity. Wow. Wow. I have no more to say. Well done. On. Perfection. A pleasure to look at and see this beauty in bread 💖💖💖💖. Real perfection. I salute you for that
Thank you !! I baked challah and the result is amazing challah just as we see in the video. I would like to ask, if I want the inside of the challah to be a little more moist, what should I add? I am afraid that if I add more liquid, I will lose the strong and flexible texture of the dough. What do you suggest, should I add fluids? If so, which one and how much? Maybe I should change the baking time in the oven or the degrees?
The lovely challah is in the oven as I wrote this review. Thank you so much for she is the prettiest one I've ever made. Baruj Hashem Y-. It is so amazingly flaky Todáh rabáh! Shalóm and Hodesh Tov!
Hi . I love you Challah I’ve made it a few times and you are my go to now to make it. I have a question. I need 4 Challahs and at the moment I am making the dough 1 at a time how would I multiply the ingredients correctly for you recipe . Do I jus t multiply by 4? Thank you
Do you use sourdough starter in any of your breads or sweetbreads this I would care to know iam new to Kosher breads and sweet breads thank you kindly Domenico Monteleone
@@Roshel-Patisseriethen all of the breads and sweet breads are all made with fresh YEAST this is what I wanted to know about Thank you kindly for responding back to me do you have any new bread recipes this is what I want to know sorry if I had ask a silly question
@@Roshel-Patisserie yes thank you kindly my I ask what new recipes do you have for breads and sweet breads anything new that you are looking into or just what you have know again thank you kindly for responding back to me you ate nice to respond back to me twice
There are lots of Challah videos on RUclips. Your video excels in it's great braiding scenes. Please explain why you chose sugar instead of honey for this recipe. THANK YOU!
Is high gluten flour the same as bread flour? I’ve always used all purpose flour or bread flour but never high gluten. Thank you in advance, Jim in New York City
Someone asked me for a relatively crispy crust, lighter crumb. Any thoughts on what needs to change? I assume less fat from yolks and oil, less sugar, maybe more water.
@@Roshel-Patisserie is there a relatively crispy crust egg challah? I think it would be have like 2 or 3 eggs for a 5lb recipe. I'm trying your egg challah out right now. About to go in the oven.
Just want to add that the challah was delicious- just cut into it- the color is beautiful and the dough is soft- love the structure. I will let it rise longer next time on the first rise. How long were the strands in your video? Wonder if two smaller ones would work too. Thanks for all your help.
I made this recipe for one loaf, yes you are right there are a lot of eggs, the reason there are so many eggs is that the loaf is as soft as a cake. You can replace some of the eggs with water, but you will need to replace the whole recipe for it to work, in this case you will notice a difference between the liquid and the flour. I will try to make a new video soon, make bread without these eggs based on water.
Hello from the Netherlands again! Thank you very much for you good advises and effort! After all the bread with more flower etc tatsted very nice. Maybe our wheat in Europe/ I buy biologic Dutch flower from the mill is different. Thank you and may YHWH bless you!
Hello. How is the dough in your video yellow? I also made your recipe. And for me the dough comes out in a light white dough color. I would love to hear an answer from you. Thank you
Just made the challah. Dough is great, a little soft, but easy to work with. However, some of the braids have spread-like a tearing. Why does that happen? Should I have had a longer first rise?
@@Roshel-Patisserie Hello. Did you mean to use ... 13 grams of dry yeast to add to the dough ??? I'd like to receive an answer. Tomorrow is Friday and I would like to prepare for Shabbos in honor of you
@@Roshel-Patisserie Hello again. Sorry ... I think 470 grams of flour and 15 grams of dry yeast is a whole lot. I don't think more than 5 grams of yeast should be added to such a quantity of flour. Thank you
@@Roshel-Patisserie Thanks for the reply. I'm a little stumped because my dough was extremely wet, which led to my question. Anyhow I added more flour and it came out very very nicely!
HI KPC - gald I found you - started playing around with your recipes and have to tell you - their delicious. Can I take you 2 Challah recipes and turn them into 6lb of Flour equivalents using baker's percentage calculations ? or would I have to adjust some of the ingredients. looking to make 6 loaves in 1 batch
How long was the dough before you baked it? How long was the baked loaf. My husband says mine are too short. Thanks...I loved it. Blessings for Shavuot.
Hello. I also put an egg over the bread. But does not come out as brilliant glaze as I see. What do I need to do to have a glossy glaze ??? I'd love to have an answer thank you
Me again. Having this problem on and off at times. Let the dough rise two hours first rise- dough is beautiful and easy to work with. Braided and let is rise 1.5 hours for second rise- one side of the challah has “stretch marks”, not the other. Any suggestions? Love the taste and texture of the challah, just want it to look great too.
This issue may occur because of too tight braiding or perhaps it is drying out if you are not covering it completely when resting it. Even when you rest the strips for 5-10 minutes, they should be covered. I hope this helps!
Thank you for your reply. I do cover the dough balls and even the strands while resting and while rolling, I cover the ones that are done. I didn’t however cover the challah during the second rise after braiding- I usually do, but don’t recall if that was in your recipe. The challah however, is baked perfectly, and has the right amount of sweetness and texture that we like. I’ll keep on trying to perfect it. Could it be the weight of the strands - too heavy? I am rewatching your video, and see that your strands are not heavy in the middle, but more uniform and then tapered. That’s what I will aim for next time. Is there a length that’s best?
Hello again. Does the bread come out good with only 2 eggs. And one yolk ??? I'd like to receive an answer. Even if you do not have enough time to answer. LOL. Thanks
Thank you Coopguy for your answer. In the meanwhile I 'm back to my homemade /Jewish receipt. It is easier with the Homeland messures. But the Challe was nice when it is just out of the oven. The next day, the bread was still a good bread but it was for my family a little bit to dry. Maybe after all the dough was to wet, to much flavour????
If your challa is dry Shabbot day ( Saturday) wrap it in aluminum foil (Procter foil) and warm it on your blech or on top of you cholent pot. Put it on early giving it time to warm.
Hello again. I made the dough with the 2 eggs and the 4 Yolks ( =6 eggs) the dough was very wet and I had to put a lot of flower after 5 min in my kitchen aid. What did I wrong?
Hi, There's a few things to check when you follow the recipe: 1. Make sure when mixing the flour doesn't stay on the bottom. Scrape it to allow for a more even mixture. 2. The mixing should take a bit of time to fully be mixed well. At least 15 minutes. 3. The flour can also affect how it comes out, due to different brands and countries. Some flour is very wet while others are very dry. 4. As precaution, when getting 104 g of water, put aside 30 and use 70. Follow the recipe and if you see more is needed then add the rest. Another tip: for any dough you make in the future, keep 30% of the water on the side for these kind of issues. I hope this helps. Thank you so much for watching!
Mine was very wet as well. Pardon my “Cup” lingo but I believe 16.5 ounces is just over 2 cups of flour . I actually added another cup Of flour. The door looks and feels great so I’m anxious for the outcome. I’ll keep the 70% water trick in mind for the future. Your video was very well done and much appreciated sir! Thank you
@@Roshel-Patisserie I definately will make it I just do not get fresh yeast so i need to get my head aroung the calculation Thank you for such a concise measurements.Bless you
@@zaibiee3519 To convert from fresh yeast to active dry yeast, multiply the fresh quantity by 0.4. Active dry yeast must be hydrated in warm water before being incorporated into a dough. To convert from fresh yeast to instant dry yeast, multiply the fresh quantity by 0.33.
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This is a tutorial from and an expert that has devoted his entire life as a Pastry Chef , Wow the quality is second to none, very professional.
I TRIED AND MY HOUSE IS ON FIRE!!!
I have watched many videos , I could not get how work on the strip until I watched your video. You are the best . I appreciate that you share your talent .
Beautiful technique and looks beautiful, Thank you and I appreciate your valuable time 🤜🤛
❤ Cât de frumos explicat!!!
Thank you for sharing ..hope to see more videos with more amazing recipes
This is probably by far the best video of how to braid 6 strand challah and probably the easiest. Thankyou very much. I made it, it was gorgeous.
I agree.
How good!!!! and nice!!! Finally someone who thinks of the people 'overseas' who uses no cups but kilo's, grams and ml. Thank you so much!
I first used your recipe a couple years ago but totally forgot to note down where I found it.
it was one of the first breads I made and it turned out stunning and I've been trying to find the recipe for years now because all other recipes have only turned out at best-good.
Thanks for sharing!!
Foarte explicit prezentați rețeta. Mulțumesc frumos și vă doresc sănătate și numai bine.
Thank you
Excellent chef
Looks AWESOME !!!!!
I tried this today, it's my first time baking challah. It came out perfect, it tastes good. I also learned to braid, thank you for your detailed instructions and video.
Glad you liked it
Hello from West Palm Beach Florida USA / Costa Rica..... Just Amazing,,, thank u,,, Muchas Gracias !!!!
You're welcome
That is the tutorial I was looking for. I can try 6 braided challah at last.
Thanks a lot.
Great 👍
Thank you for this video, you're so professional👍👍👍
Your welcome
Perfect tutorial for me!
Very clear, professional, without talking :)
Thank you!
You're Welcome
Suuuper !! very artistic and very tutorial, thanks so much for sharing.
I made this. What a beautiful challah it made. Thanks so much for posting a clear recipe, easy to follow the braiding, easiest braiding description I’ve seen :)
You're welcome
I have finally found the perfect challah recipe! Thank you! Thank you! 🤗💐
I followed your recipe yesterday and my family was blown away by its flavor, texture, and appearance! The crust was gorgeous 😍. The only thing I did differently was I added flaked salt on the top with the sesame seeds. The crumb and webbing inside was to die for. Thank you so much for sharing your talent, you are truly gifted.
The next one I will use to make bread pudding.
Thank you
Masterful , thank you so much , i will try it right today
Hope you enjoy
What a piece of Art!👏👏👏 beautiful challah.
Many many thanks
Hi chef ,am a pastry chef as well but I will need more ideas from you
Love this tutorial, Picture and lighting is crystal clear, instructions are very east to follow, cannot wait for your next tutorial
Absolutely perfect and gorgeous!!
Thank you so much!
Such a helpful tutorial! The best I have found! Thank you!
You're very welcome!
I made it , it was sooo fluffy , yummy , deliciouse and nice
Thank you🙏
Thanks for liking
@@Roshel-Patisserie your welcome🌸
I tried this recipe today and it is so freaking good!!!!
Shanah Tovah! ♥️
Glad you liked it!!
I wish I could post a pic. Thank you for the excellent tutorial. First time trying to make my own challah and it’s perfect. Blessings to you.
Can’t wait to try all of your other recipes.
You’re welcome 😊
love how you explain the plait!
Thank you for this video. Your braiding technique makes so much sense doing two strands at a time. My husband is going to try this technique the next time he makes challah!!
You are so welcome!
Very delicious
Thanks a lot
Shalom Roshel. May Y- bless you. Just wanted to share with you that this past shabat I shared with some friends nutella and chocochips swirls made basically with this recipe (the only thing that I change is that I substitute some of the flour with wholewheat flour and adjust for the water). And my friend's husband said that it tasted like 'chef's bread'. His words literally. So, yes, is a chef's bread recipe with a minor adjustment. So, I'm very much thankful for your generosity. I will start selling them and I really pray Y- multiplies all the good in your life. Blessings!
Thank you very much I wish you all the best good luck
@@Roshel-Patisserie Thank you!🤍
Beautiful
Hi, your tutorial is great. I’ve made many challot before, and haven’t mastered my braiding. Watching your technique is so helpful. One day I hope I will have as beautiful a challah as yours (although I must say, I prefer mine with a much less thick and browned crust, I like a thinner and more golden crust!)
Tres fantastique
I used to make these at the bakery every saturday..the most beautiful bread ever but since it has eggs i couldnt eat it lol but still so much fun to make for others!!! New subbie here
Sorry to hear that
excellent
I love challah. You are the master! Thank you. It's good that I found your channel. Regards 👍☺️
Thanks and welcome so nice of you thank you to 🙂
Hello. integrity. Wow. Wow. I have no more to say. Well done. On. Perfection. A pleasure to look at and see this beauty in bread 💖💖💖💖. Real perfection. I salute you for that
Thanks again!
Yeah,this one is the best,finally found that. Thank you so much 💓!!!
I'm glad you like it
Very good video, thank you!
What brand of yeast do you use?
Thank you !! I baked challah and the result is amazing challah just as we see in the video.
I would like to ask, if I want the inside of the challah to be a little more moist, what should I add?
I am afraid that if I add more liquid, I will lose the strong and flexible texture of the dough.
What do you suggest, should I add fluids? If so, which one and how much? Maybe I should change the baking time in the oven or the degrees?
The lovely challah is in the oven as I wrote this review. Thank you so much for she is the prettiest one I've ever made. Baruj Hashem Y-. It is so amazingly flaky Todáh rabáh! Shalóm and Hodesh Tov!
Thanks for liking
Beautiful thank you
Boa tarde🌻🇧🇷 Minha mãe fez o pão, ficou muito muito bom! A trança ficou linda! Esse pão deixa uma mesa mais bonita.
Que bom que gostou!!
Ok, I bookmarked this video. =)
Hi . I love you Challah I’ve made it a few times and you are my go to now to make it. I have a question. I need 4 Challahs and at the moment I am making the dough 1 at a time how would I multiply the ingredients correctly for you recipe . Do I jus t multiply by 4? Thank you
Yes
About how long are your strands?
Do you use sourdough starter in any of your breads or sweetbreads this I would care to know iam new to Kosher breads and sweet breads thank you kindly Domenico Monteleone
No
@@Roshel-Patisseriethen all of the breads and sweet breads are all made with fresh YEAST this is what I wanted to know about Thank you kindly for responding back to me do you have any new bread recipes this is what I want to know sorry if I had ask a silly question
@@domenicomonteleone3055 you can use also dry yeast
@@Roshel-Patisserie yes thank you kindly my I ask what new recipes do you have for breads and sweet breads anything new that you are looking into or just what you have know again thank you kindly for responding back to me you ate nice to respond back to me twice
Waouuuu
There are lots of Challah videos on RUclips. Your video excels in it's great braiding scenes. Please explain why you chose sugar instead of honey for this recipe. THANK YOU!
Is high gluten flour the same as bread flour? I’ve always used all purpose flour or bread flour but never high gluten. Thank you in advance, Jim in New York City
Yes and yes
Someone asked me for a relatively crispy crust, lighter crumb.
Any thoughts on what needs to change?
I assume less fat from yolks and oil, less sugar, maybe more water.
for the crispy crust watch water challah bread
ruclips.net/video/XG-2F64JWLs/видео.html
@@Roshel-Patisserie is there a relatively crispy crust egg challah? I think it would be have like 2 or 3 eggs for a 5lb recipe. I'm trying your egg challah out right now. About to go in the oven.
@@Roshel-Patisserie this egg challah made it to my top 5, among dozens I've tried. Shkoyach.
hi, we only have instant dry yeast. What will be the ratio? please kindly share.
To convert from fresh yeast to instant dry yeast, multiply the fresh quantity by 0.33.
Thank you 👍
Do you have instructions on making raisin challah?
is it possible to use the same amount of ingredients to make two challah instead of one? will the challah breads just be smaller
Yes
Just want to add that the challah was delicious- just cut into it- the color is beautiful and the dough is soft- love the structure. I will let it rise longer next time on the first rise. How long were the strands in your video? Wonder if two smaller ones would work too. Thanks for all your help.
what kind of oven? fan assisted?
Can we substitute active dry yeast for fresh yeast?
Yes
Hi! Looks amazing. Is there a written recipe please?
yes
what would you suggest the recipe to be for a 50lbs flour?isn't that too much eggs?thanks for your help
I made this recipe for one loaf, yes you are right there are a lot of eggs, the reason there are so many eggs is that the loaf is as soft as a cake. You can replace some of the eggs with water, but you will need to replace the whole recipe for it to work, in this case you will notice a difference between the liquid and the flour. I will try to make a new video soon, make bread without these eggs based on water.
Hi ,am new on the jewish community
For shabbat,am goin to make my first challah.Wish me luck chef😊
Good luck
I feel that im infrnt of our chef professor when shes doing the demo before our actual.baking.👌👌👍
Thank you! I did the multiplication but I just didn’t trust myself. Thank you again!!
I am unsure of oz conversion. Can you convert to cups for me. Like the water. 3.7 equals? Salt, yeast, oil, sugar flour. Thank you
you can use this website to convert between grams and cups
www.allrecipes.com/article/cup-to-gram-conversions/
Delicious
Stay connected
Hello from the Netherlands again! Thank you very much for you good advises and effort! After all the bread with more flower etc tatsted very nice. Maybe our wheat in Europe/ I buy biologic Dutch flower from the mill is different. Thank you and may YHWH bless you!
Hello. How is the dough in your video yellow? I also made your recipe. And for me the dough comes out in a light white dough color. I would love to hear an answer from you. Thank you
I'm use yolks only
@@Roshel-Patisserie Hello again. If you put a lot of egg yolk ?? And is there no feeling of the yellow of the egg in the challah of eggs ?? Thank you
can we use dry yeast
Yes
what about dry yeast? How much of it should be used?
from fresh yeast to dry - divide amount by 2.5
@@Roshel-Patisserie , thank you. Also how long were the strands ?
I don’t have fresh yeast, but I have Fleischmann's Bread Machine yeast. Would I need to adjust how much yeast to use?
Just made the challah. Dough is great, a little soft, but easy to work with. However, some of the braids have spread-like a tearing. Why does that happen? Should I have had a longer first rise?
Yes
Hello. Is it okay to make dry yeast the dough for challah ??? And does the same come out ?? I'd like to receive an answer. Thank you
Yes you can use dry yeast -30%
@@Roshel-Patisserie Hello. Did you mean to use ... 13 grams of dry yeast to add to the dough ??? I'd like to receive an answer. Tomorrow is Friday and I would like to prepare for Shabbos in honor of you
@@sarahamo9172 yes use 15 grams of dry yeast
@@Roshel-Patisserie thank you 👏👏👏
@@Roshel-Patisserie Hello again. Sorry ... I think 470 grams of flour and 15 grams of dry yeast is a whole lot. I don't think more than 5 grams of yeast should be added to such a quantity of flour. Thank you
Simplesmente maravilhoso
One more question- if I wanted it sweeter what would I have to delete or add to the mixture?
you can add more sugar or honey if you like
Hi Chet. Could you please share some sephardic savory pastries, please ? :)
Sure, what would you like to see?
@@Roshel-Patisserie Fijuelas also called fazuelos, a good dough for frying as I can use it for sweet and salty dishes. Thanks a lot Chef. :)
מהמםם!🌷
👍🍩
So Pretty...
What if I don't have fresh yeast? How much dried instant yeast can I use?
Chef... how to do it with instant yeast??? No machine?
Use 50% from total fresh yeast
Hello, do you mean 2 large eggs OR 4 yolks? Or both?
Both
@@Roshel-Patisserie Thanks for the reply. I'm a little stumped because my dough was extremely wet, which led to my question. Anyhow I added more flour and it came out very very nicely!
Is there a sourdough variation?
I will do soon
HI KPC - gald I found you - started playing around with your recipes and have to tell you - their delicious. Can I take you 2 Challah recipes and turn them into 6lb of Flour equivalents using baker's percentage calculations ? or would I have to adjust some of the ingredients. looking to make 6 loaves in 1 batch
How long was the dough before you baked it? How long was the baked loaf. My husband says mine are too short. Thanks...I loved it. Blessings for Shavuot.
Hello. I also put an egg over the bread. But does not come out as brilliant glaze as I see. What do I need to do to have a glossy glaze ??? I'd love to have an answer thank you
I love being Orthodox Jewish!
Me again. Having this problem on and off at times. Let the dough rise two hours first rise- dough is beautiful and easy to work with. Braided and let is rise 1.5 hours for second rise- one side of the challah has “stretch marks”, not the other. Any suggestions? Love the taste and texture of the challah, just want it to look great too.
This issue may occur because of too tight braiding or perhaps it is drying out if you are not covering it completely when resting it. Even when you rest the strips for 5-10 minutes, they should be covered. I hope this helps!
Thank you for your reply. I do cover the dough balls and even the strands while resting and while rolling, I cover the ones that are done. I didn’t however cover the challah during the second rise after braiding- I usually do, but don’t recall if that was in your recipe. The challah however, is baked perfectly, and has the right amount of sweetness and texture that we like. I’ll keep on trying to perfect it. Could it be the weight of the strands - too heavy? I am rewatching your video, and see that your strands are not heavy in the middle, but more uniform and then tapered. That’s what I will aim for next time. Is there a length that’s best?
Hello again. Does the bread come out good with only 2 eggs. And one yolk ??? I'd like to receive an answer. Even if you do not have enough time to answer. LOL. Thanks
You can try, pay attention to the amount of water, need to add
Thank you Coopguy for your answer. In the meanwhile I 'm back to my homemade /Jewish receipt. It is easier with the Homeland messures. But the Challe was nice when it is just out of the oven. The next day, the bread was still a good bread but it was for my family a little bit to dry. Maybe after all the dough was to wet, to much flavour????
If your challa is dry Shabbot day ( Saturday) wrap it in aluminum foil (Procter foil) and warm it on your blech or on top of you cholent pot. Put it on early giving it time to warm.
Is it 2 large eggs + 4 yolks or 2 large eggs + 2 yolks
2 large eggs + 4 yolks
@@Roshel-Patisserie Thank you :)
hi, you say put in half the flour and you show the amount as 470g is that the total or is 940g the total ?
Total is 470g flour
Still confused about the yeast- how much in grams for instant yeast? I
6 gram instant yeast
To convert from fresh yeast to instant dry yeast, multiply the fresh quantity by 0.33.
👏👏👏👏👍
Measures in cup and spoon or teaspoon please
you can use this website to convert between grams and cups
www.allrecipes.com/article/cup-to-gram-conversions/
Hello again. I made the dough with the 2 eggs and the 4 Yolks ( =6 eggs) the dough was very wet and I had to put a lot of flower after 5 min in my kitchen aid. What did I wrong?
Hi,
There's a few things to check when you follow the recipe:
1. Make sure when mixing the flour doesn't stay on the bottom. Scrape it to allow for a more even mixture.
2. The mixing should take a bit of time to fully be mixed well. At least 15 minutes.
3. The flour can also affect how it comes out, due to different brands and countries. Some flour is very wet while others are very dry.
4. As precaution, when getting 104 g of water, put aside 30 and use 70. Follow the recipe and if you see more is needed then add the rest.
Another tip: for any dough you make in the future, keep 30% of the water on the side for these kind of issues.
I hope this helps. Thank you so much for watching!
Mine was very wet as well. Pardon my “Cup” lingo but I believe 16.5 ounces is just over 2 cups of flour . I actually added another cup Of flour. The door looks and feels great so I’m anxious for the outcome. I’ll keep the 70% water trick in mind for the future. Your video was very well done and much appreciated sir! Thank you
How can I make challah which 250 gr. sugar , and milk?
Дуже дякую
будь ласка
@@Roshel-Patisserie I definately will make it I just do not get fresh yeast so i need to get my head aroung the calculation Thank you for such a concise measurements.Bless you
@@zaibiee3519 To convert from fresh yeast to active dry yeast, multiply the fresh quantity by 0.4. Active dry
yeast must be hydrated in warm water before being incorporated into a dough.
To convert from fresh yeast to instant dry yeast, multiply the fresh quantity by 0.33.