Step by step instruction how to make Jewish Moroccan Challah and how to preform the ancient tradition and positive commandment of seperating (hafrashat) challah
What a wonderful and helpful video! I showed this to my grandchildren ... tomorrow (when Sabbath is over) we are going to put our new challah making skills to use! Thank you!
What a loving tribute to your mother-in-law! I've been toying with the notion of baking challah and this one looks wonderful (I'm more of a water challah person). Thanks so much for sharing and providing a window into Moroccan Jewish culture.
Thank you for this great and clear recipe and for revealing all the necessary tips. I made it few times alrady and we ate until the very last crumb. My kids looooved it so much. You did a great mitzva posting this recipe. By the way, this time I used 4 tea spoons of yeast, instead of 4 table spoons, and it turned out great. Shabbat Shalom Umvorach!
I'm not the only one--everyone to whom I've served it has loved it, too! I used all three kinds of seeds called for, and added a tiny bit more salt and sugar (for browning) and I used 2/3 bread flour and 1/3 white whole wheat flour, both from King Arthur. Delicious, and so are the cinnamon rolls (no anise or nigella in them, though). :) Thanks again!
@Bubbly4Real That's great, I'm so glad you liked the video! In Judaism there are so many ways to stay connected, and the whole proccess of making bread is for sure one of them.
It is a commandment to take a portion from dough once the dough is a certain weight, the specific weight is different according to traditions and can range from 1.5 to about 3 kilos. Try a google search "Hafrashat Challah" to learn more about this.
Great Video - Just wanted to comment that the black caraway seeds you sprinkled on the challah is called Nigella. It can be found in middle eastern markets or in Indian Markets as Kalaunji.
Thank you so much for this insightful and meaningful video. I really gained so much! I will try your recipe this Shabbat, G-d willing. Chodesh tov and brachot to you and your family!
Some spice vendors call them "charnushka." Whatever they're called, they really add something special to this, along with the anise seeds (I try to rub as many of the tails off as possible) and sesame.
Thank you for the recipe. Is it a tradition or a commandment to provide a portion of your daily bread as an offering? I've seen this is a few of the Challah videos.
Thanks. I have been using challah with eggs and have a relative who wants challa without eggs Can't wait to try it.. Do you know if the bracha on the chocolate chip loaf is hamotzi?
What a wonderful and helpful video! I showed this to my grandchildren ... tomorrow (when Sabbath is over) we are going to put our new challah making skills to use! Thank you!
What a loving tribute to your mother-in-law! I've been toying with the notion of baking challah and this one looks wonderful (I'm more of a water challah person). Thanks so much for sharing and providing a window into Moroccan Jewish culture.
Thank you for this great and clear recipe and for revealing all the necessary tips. I made it few times alrady and we ate until the very last crumb. My kids looooved it so much. You did a great mitzva posting this recipe. By the way, this time I used 4 tea spoons of yeast, instead of 4 table spoons, and it turned out great. Shabbat Shalom Umvorach!
I'm not the only one--everyone to whom I've served it has loved it, too! I used all three kinds of seeds called for, and added a tiny bit more salt and sugar (for browning) and I used 2/3 bread flour and 1/3 white whole wheat flour, both from King Arthur. Delicious, and so are the cinnamon rolls (no anise or nigella in them, though). :) Thanks again!
@Bubbly4Real That's great, I'm so glad you liked the video! In Judaism there are so many ways to stay connected, and the whole proccess of making bread is for sure one of them.
I'm so glad you liked it! I never would of thought that it would rise okay with such a small amount of yeast, thanks for sharing
It is a commandment to take a portion from dough once the dough is a certain weight, the specific weight is different according to traditions and can range from 1.5 to about 3 kilos. Try a google search "Hafrashat Challah" to learn more about this.
Well done, Neat, Clean and nicely executed.
Love the Jewish culture
Wonderful video , וידאו נהדר
The best video I have seen for Chalah bread;
and the funny remarks , well done.
This is a great video.
I will try this.
Thank you
Great Video - Just wanted to comment that the black caraway seeds you sprinkled on the challah is called Nigella. It can be found in middle eastern markets or in Indian Markets as Kalaunji.
Wow, thank you for the video. Your bread is beautiful.
thanks that really helped it tasted soo good
Thank you so much for this insightful and meaningful video. I really gained so much! I will try your recipe this Shabbat, G-d willing. Chodesh tov and brachot to you and your family!
So glad you like it
Are eggs missing from the ingredients?
no I don't use eggs in this dough
This looks great! Thank you!!!!!
So glad you enjoyed it.
Excellent! toda.
Some spice vendors call them "charnushka." Whatever they're called, they really add something special to this, along with the anise seeds (I try to rub as many of the tails off as possible) and sesame.
Thank you. I will try and let you know.
Thank you for the recipe.
Is it a tradition or a commandment to provide a portion of your daily bread as an offering? I've seen this is a few of the Challah videos.
Excellent video !
Tov me'od !
@Core4ever10 Thanks, I have seen a lot of different names for them, we call the "Katzak" black caraway seemed to be the word most used.
Thank you
thanks
have fun!
aren't there eggs in the recipe?.. I am all set to make this but don't see the eggs.. no eggs?
Thanks. I have been using challah with eggs and have a relative who wants challa without eggs Can't wait to try it.. Do you know if the bracha on the chocolate chip loaf is hamotzi?
the bracha for the chocloate chip rolls that I do depends on your minhag
Thanks!
@eshamooni Usually about an hour, it depends on room temperature
@eshamooni Good Luck and Shana Tova!
where are the eggs??