Claire Saffitz Makes Challah Bread | Dessert Person
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- Опубликовано: 14 июн 2024
- Claire Saffitz Makes Challah Bread | Dessert Person
Honey. Tahini. Challah. It sells itself! But we’ll tell you about it anyway because it’s so good and is a great starter recipe if you’re interesting in getting into bread baking. Challah is a lightly sweet enriched bread in the Jewish baking tradition, and this version is infused with honey, olive oil, and tahini, which gives it a subtle sesame flavor and rich silkiness. If you can braid, you can make challah, and if you can’t, Claire will show you how.
#ClaireSaffitz #Baking #Challah
Honey Tahini Challah Bread
Special Equipment:
NONE!
Ingredients:
1 1/2 teaspoons dry active yeast (0.18 oz / 5g)
1/2 cup honey (6 oz / 170g)
1/2 cup tahini (4.5 oz / 128g)
3 large egg yolks (1.8 oz / 50g), at room temperature
1/3 cup extra-virgin olive oil (2.6 oz / 73 g), plus more for bowl
3 large eggs (5.3 oz / 150g), at room temperature
4 1/3 cups bread flour (19.9 oz / 563g), plus more for kneading
2 teaspoons Diamond Crystal kosher salt (0.21 oz/ 6g)
Sesame seeds, for sprinkling the top
0:00 Start
0:21 Intro to Claire Saffitz Makes Challah Bread
0:39 Dessert Person Intro Animation
0:57 Background to Honey Tahini Challah Bread
1:53 Ingredients & Special Equipment
2:36 Mix Dry Ingredients / Proof
4:21 Mix Wet Ingredients
5:56 Mix Wet Into Dry
7:43 Knead The Dough
10:11 Portion out Dough
12:44 How To Braid Challah Dough
17:33 How To Bake Challah Bread/Outro
19:42 Y'all Still Reading These Chapters?
Thanks for watching!
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar 
Хобби
For anyone looking to get more comfortable baking yeast, this recipe is a good place to start! Hope you enjoy!
Thank you so much 😊 Claire ❤️
Loved this recipe, it's on my list to make again.
If I use raw honey, should I just heat it a bit to soften it for this recipe?
Honey slows yeast fermentation down because honey is antibacterial and antifungal, but usually the yeast will "conquer" the honey and the fermentation continues.
Just ordered Desert Person!!!
“but if yours is taking a while, i promise you it will rise. just let it go longer. you probably did not mess it up.” i know she was talking about the challah... but thank you claire for the pep talk
❤️❤️❤️❤️ needed this too
I made this today and it’s a bit cool out, so it took longer to rise, I needed to hear this
Even in the oven with the light on it took 2:45 minutes so yes thank you for mentioning this key point.
She wasn't talking about my life??
😢 mine after 5-6 hours still not rise
"Are You Still Reading These Chapters?" has the same energy as Netflix asking if you're still watching. Also yes.
Haha Yes! I'm still reading them Claire!
Yep. Still reading them. And still looking for the cats cameos!!
Pages sticking together in a cookbook is how you know it’s well loved 🥰
Also how to make a custard made with bananas, cream, peas, beef sautéed with onions and mashed potatoes. And if someone doesn't get this reference a small part of me will die.
@@Elisheval Friends!!
Absolutely, cookbooks have to be used.
It's also why they're the only kind of book I won't get digitally. I would rather get sugar on a book than on my $300+ tablet. 😆
@@anarus5952 Oh yes, imagine sprinkling the tablet with dough...😬
me, a religious jew who has been making challah with my mom every week since i was 8: watching a video on how to making challah with renewed interest bec it’s claire and we love her 🥰
So you’re probably an expert too, have any tips or things you like to do?
I like to add honey to my egg wash, it’s subtly sweet but makes your kitchen smell heavenly.
Did you ever try the Tahini in your challah?
2:05 The winking bowl really got me
A real happy little fella
Omg ty! I missed that!
I feel that bowl.
With the amount of serotonin I receive every time I see that Claire has posted a new video, it’s scientifically impossible for me to have a “bad Thursday” anymore
Sameeee
Same! ❤️
Thursdays are the roughest days of the week for me, and Claire's video when I get home is the kind of kindness I need at Thursday evening
The editors calling Claire out on how often she makes things is hilarious
They'd be great in a courtroom.
the editors exposing claireee omggg im dead
Same 😂😂😂
Made this for shabbat with my parents. I used whole sesame tahini (just because it's the default at our house) and the flavour was really pronounced. We loved the challah! Froze one to use the next week since we were only 3 to eat it. After defrosting and warming on the hot plate it was absolutely beautiful.
What would you recommend eating it with?
@@cptntwinkletoes you can eat it with everyhing... Jam, hard cheese, soft cheese, pesto. You can make a poached egg and eat it with smoked salmon. Also it's a great bread for french toast bc it's great at soaking up the eggs.
ahh seriously one of the most delicious breads EVER! it’s perfect.
no one:
claire, every video: you don't have to proof your yeast. i don't.i know my yeast is fine and it has NOTHING to PROVE.
Made this recipe a bunch in 2020 and the tahini addition really does something special!! Only making challah this way going forward
claire taking a 15 minute snooze while at work is probably the most relatable thing i have ever heard
Ever thought of doing an episode just on the differences between an egg wash, milk wash, water wash, etc. and when to use each?
i just imagined the whole crew taking a nap together, covered in cats, and that's so adorable
My Desert Person book came a couple of days ago and it is anazinggggg. I’ve already made 2 recipes, both delicious 😋🍰🍪
01:43 claire your laugh 💘
You guys have been teasing this nature episode for a hot minute & I need it in my life.. 😩🙏🏼lol
This is my favorite hair braiding tutorial.
Just a little hint about allergies and honey. My friends husband ended up in the ER after eating local honey. Be careful if you are highly allergic to pollen.
I'm SUPER SUPER allergic to pollen (to the point that i get oral allergy syndrome with raw or unprocessed fruits and vegetables) and the local honey thing did absolutely nothing for my allergies. Like any kind of alternative/homeopathic treatments, it should be discussed with a professional before you try it
The funny thing about naps...as a kid you never want to take a nap, then as an adult you crave them.
I never understood the true value of a comfortable couch until after 30.
came here to get the recipe so i can make the bread this weekend and saw this comment and honestly, as an adult, the fact we used to feel like naptime was a punishment as kids is hilarious, there is nothing better than a solid nap between 3-5 pm and waking up to dinner 😂
@@xxspookshowxbabyxx My Mother always said I was a terror between 2 and 5 if I didn't take a nap as a child, and honestly...it feels like 3-5 is the hardest part of the day (and I am still crabby during that time frame)
I love watching you bake because you are not afraid to show us that you also make mistakes and that is something that helps novice bakers not feel intimidated. You teach in a very methodical and detailed manner. You give the pitfalls to watch out for and techniques to use to make better products. Thank you so much, Claire.
I'm vegan yet a fan. I just love Claire's passion for cooking/baking and I found this videos calming.
"The major twist to this recipe is the tahini." I love an unintentional pun!
I don't get it 😭
@@PabloEmanuel96 she *twists* the entire thing into a braid.
@@carliewatson1936 😂😂😂😂😂 it's a good one
Claire, can't wait to try this new challah recipe. I'm almost 70 and still love baking, love your videos!
Just made this recipe, and I noticed another typo. In the ingredients, it lists "4 1/3 cup (19.5 oz)" bread flour, but in the steps it says "4 1/3 cup (22.5 oz)" bread flour. I measured it out using Claire's scoop and level method, not packing, and it came out to >22.5oz, but it worked out just fine. Dough is very forgiving and you can play with it as needed to get it to that tacky texture she described. Super easy and tasty! Definitely making again soon
I tried to make this and it was a fail. I'm trying to figure out why and in the video she says 2 whole eggs but recipe list says 3 whole eggs, do you know if it's 2 or 3? Thank you!
@@asiaclayed that extra egg is for the egg wash, I believe.
I was coming here to report that, too. I went with the 22.2oz/630g and I think that was the better choice. The dough would've been way too sticky with just 19.9oz/563g.
Love this! Especially since it is all done by hand. As one of the few without a stand mixer, this is so great. I would love to see more baking without standmixers.
A lot of recipes that say to use a stand mixer can be done without one! I’ve done a few from the Dessert Person book that way. It just takes longer and is obviously more effort. But doable!
I’m not Jewish, but I love that Claire is true to her Jewish roots and offers Kosher recipes. It’s nice to see a personal side to a beloved chef.
Claire always looks so amazing when baking! I feel like 5 minutes in I have flour on my face and egg in my hair. 🌻
finally someone who also suffers like me
Baking and taking naps at work - Claire is my hero
In kosher, normal bread actually has to be pareve. It is not allowed to have dairy in it. Traditionally bread was eaten at every meal and as to not mix meat and milk the bread had to be pareve by mistake. This tradition is still kept today.
Kneading dough is one of my favorite parts of making bread. It's like a big ball of playdough.
6:45 is exactly how my brain works during quarantine
Seriously, me trying to form sentences on the fly these days.
Claire, I stumbled upon you from watching old BA shows on tv. I enjoy your infectious personality, and now can't wait to continue following your Dessert journey here!! Thanks for being SO super relatable, and making it fun to cook.
Thank you for being you Claire! I believe in baking therapy and you've provided the best! Keep up the amazing, unmatched work!
Hey Claire, I was wondering if you have thought about a Passover cooking series or Rosh Hashanah series?
This recipe made so much more sense after I registered that I had misread Tahini as "Tzatziki." Tahini in a sweetened bread is much more logical.
I’ve done 4 recipes out of Claire’s book Dessert Person, and I can say they all turned out perfect, including this one. You can really tell she took the time to get the recipe right for people cooking at home. Bravo
I recently made this recipe (I had zero experience with challah) and it came out just wonderful. Smooth, flavorful, and the perfect middle point between sweet and savory. Claire continues to be the kween of yummy carbs that makes my life better!
Watching these videos in the morning with a cup of coffee is such a great way to start the day! Can’t wait to get my copy of your book to try all these for myself
I was brushing my teeth and thought, “well, at least I’m more than halfway through the week. Thursday,”
Pause
“THURSDAY !!!!!” 🥐🍰🥰
And then turned on RUclips. Thursday mornings are for Claire.
lol @ 19:06 mark - Claire was #EXPOSED. 😂
(all joking aside she did say she hadn't made A LOT of the recipes in a long time, not ALL of them, and the book has over 100 recipes, so...)
Your videos are something I look forward to. They are quality, calm, and I feel safe with your explanations because of your educational and professional background. My mom is the "cook" in the family, and she calls me the "baker" of the family, so I have pressure. Your videos are a great help! I also just love to bake and your passion for baking sweet or savory comes through in your videos! Thank you so much.
thank you, claire, for such a lovely "twist" on traditional challah. directions were perfect. i prepped all of my ingredients the day before which made for such a relaxed process. i did need to add a bit of extra flour while kneading. after i halved the recipe, i made 8 strands and spiraled them around to make little rolls. so sweet! i love watching you work. happy new year!
Another great way to start my Thursday! No week is complete without seeing Claire!
Yay huge fans over here! My husband and I watch you all the time! 😍
Had a crappy day.. A calming Claire video is exactly what I need. ❤️Thanks Claire.
Claire’s laugh at like 1:45 is literally making my day lol, best laugh ever
AHHH YESS!! FINALLY CHALLAH!! love this so much!!
We need to get you on TV. You’re like Bill Nye of the baking world. You explain while doing. Love you.
Bless you for measurements in grams
I can't wait to try this one! I bought the book last month and baked the chocolate chip cookies a bunch of times and always gets devoured by my family, and then I made the forever brownies which got so many praises I could cry. So excited for bread-making!!!
I literally am halfway through the recipe and just saw that this was uploaded, what a perfect coincidence :)
JUST put my challah dough in the fridge to bake tomorrow. Recommend anyone try this bread - so easy and delicious. I still use mixer with dough hook once all ingredients incorporated… cos I’m lazy. Will be trying this recipe, thanks Claire :)
What I really love on watching cooking and baking vids is that I really learn so much from their tips🤧🤧🤧
Claire the baking Goddess. Loving these recipes
Super video! And the humor makes it even better!
This one reminds me of a traditional bread that's made for celebrating Easter here in Bulgaria - kozunak. The recipe is quite similar, but our version relies on a mix of butter and vegetable oil, and it uses sugar. The best way to see whether you've made a good batch, according to 10/10 grandmas, is to look for those threads as you're tearing the dough apart. It's delightfully sweet and light, and we usually serve it (at least in my household) with a glass of milk for dipping
Can't wait to try this recipe!! Looks so delicious, and that challah pull at the end :) And great explanation of parve!
My book comes tomorrow!!! I can't wait!!!
I love her kneading motion!!
HEY CLAIREE!! i bought your book and i absolutely LOVE IT. LOVE YOUU
Just got your book as a gift from the boyfriend for our anniversary (best gift ever!!!) 🥰 can't wait to try the recipes 👩🍳
MY FAVORITE 😍bread of all time so fluffy soft and amazing 😻
I work in a Jewish preschool and we make challah every week with the kids, and I’ve been trying to find the perfect recipe to stick with. Can’t wait to try this out!
YAY, another use for my tahini!!! I can't wait to make this, I even have all the ingredients!!! Thank you for sharing!!!
Found out who you were like 2 weeks ago, checked out your recipes then bing-watched this channel. I just got "Dessert Person" in the mail a few days ago and I've already made three of the recipes. They're great!! Thanks for what you do, Claire.
If you don't mind watching Bon Appetit, her videos there are good too - just search "Bon Appetit Claire".
Thank you for posting this on a Thursday so I have time to make it tomorrow!
Claire is taking over yt and I am HERE FOR IT
i have been missing some claire in my life , glad i found her channel!
I made these yesterday and they turned out great! Thanks Claire. 😊
Can we appreciate the consistency of Claire
Love the trick of braiding from the middle.
does Claire’s shirt say caviar? love that her passion for food extends to her clothes lol
(merch idea: honey tahini challah earrings. or a shirt. tote bag? would 1000% buy)
It does say caviar. I hope she got one for Molly ruclips.net/video/HRNoT_WEr8E/видео.html
I need this shirt in my life!!!!
eating challah with sweet butter at our family friend's house is my first food memory. I was bowled over and still am by this wonderful bread.
Just got the book everything looks great can't wait to try the recipes
Just bought Dessert Person a couple days ago. Working through its recipes is going to be my project for the summer. Can't wait to get started!
Spreading the love for Claire🥰
this is so soothing to watch
I made this recipe a few times and it was delicious! And so so easy to make!
My library hold for the book just came through... Can't wait to try the recipes, including this one!
I absolutely love the sass that is the editing team.
Ooh this dough came together beautifully
I'm making Challah bread tonight for the frist time for Thanksgiving. Thank you Claire!
I made this bread a while ago following the recipe on your book. It's absolutely delicious.
For some reason honey makes it rise slower and much denser. I use a similar recipe for sabbath challah every week. I ended up swapping the honey for regular sugar (1/4 cup), and it rose better and it had a lot more fluffy and air in it. Looking forward to trying this combo!!
Honey is anti microbial, it’s not usually something you want to use with fermented foods because it inhibits the fermentation process…
Thank you from Germany!
I'm Jewish and love Challah Bread!! It is the best bread for French Toast 😋
The honey helping with allergies has only been found to be true in part of the studies (most find no effect) and the ones that did used small sample sizes, short study times and unrealistically high honey consumption. The found improvement was not on par with getting an allergy shot.
Honey has an insane amount of benefits to our health, but allergy-wise, it's mostly in soothing an irritated throat or sweetening a mug of tea whose steam helps unclog and soothe your sinuses.
Edit: the Egyptian tomb honey thing is true. The only way to have honey spoil or ferment is by adding water to it, or by having a 'low quality' honey that had a lot of water or other adulterations in it to begin with. Egyptian pharaos, even dead ones, were never the kind of people you risked selling sub-par honey to, so their honey kept for ages. Since (good) honey has so much sugar and so little water in it, any germs that land in it have the water sucked from their cells until they pop or just die. It's also why honey got known as an antiseptic, and the same principle that lets sugar bandages prevent infection.
There are some honey stories, but it has more to do with Wild Honey, created from the pollen from flowers in a village's local area. Because this was 'raw' or 'not as processed' honey. People were getting pollen intake along with the honey, and it was said to improve immune health in the area. Probably needs to be consumed for a LONG time.
(Also anyone who was extremely allergic to pollen probably died...)
Honey is lovely in warm water (not boiling!) I agree
Honey can't help with my allergies because I'm allergic to honey ;-;
So you're saying I can sign up for an unreasonably high honey consumption?
However, studies have shown that honey is 100% effective at being delicious.
This looks so amazing
The thumbnail makes the challah look like soft serve and I’m loving it
Thank you so much for sharing your recipe on how to make it. My uncle loves making Challah Bread and has a bread maker. Sometimes he adds raisins into the bread. I'm going to share this with him and have him try to make this version for Friday Night.
Best challah recipe there is, and I have tried so many recipes already. Just follow the recipe. There is nothing wrong with it. It is the most perfect recipe I found
i like how claire is always keeping it real with her audience, "you probably did not mess this up"- she can't account for our own individual stupidity and clumsiness, but following her recipe exactly obviously yields incredible (correct) results
i made this and it was so goodddddd my family ate it all in one day!
I bought book a week ago and i CANNOT WAIT to make some stuff from it!! I finally have time to cook and bake so this is what I'm gonna spend my summer doing!
Never eaten or made challah before. Made this today and it was delicious. The braids weren't exactly perfect before going to the over, but they turned out pretty decent looking after baking. Thanks Claire :)
This is one of my favorite recipes in the book. I’m considering trying it with black tahini just to see
Fantastic, thank you