Claire Saffitz Makes Perfect Challah and Babka | Try This at Home | NYT Cooking
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Claire Saffitz Makes Perfect Challah and Babka | Try This at Home | NYT Cooking
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Claire Saffitz Makes Perfect Challah and Babka | Try This at Home | NYT Cooking
Claire Saffitz is back for another round of “Try This at Home,” a series where she guides you through different baking projects and techniques. Today’s lesson is on making classic challah bread. No stand mixer? No problem. This recipe is surprisingly simple and perfect for beginners who are just starting their breadmaking journey: The whole thing is done by hand. Claire also demonstrates different ways to shape the bread, as well as another application for the dough: cinnamon babka.

Get the recipes:
Challah Bread |
Cinnamon Babka |

0:00 – 0:56: Intro
0:56 – 1:56: What is challah?
1:56 – 3:44: Preferment
3:44 – 8:39: Mix the dough
8:39 – 9:45: The windowpane test
9:45 – 12:24: Adding raisins
12:24 – 12:54: Six-strand braided challah
16:42 – 20:10: How to braid the challah
20:10 – 21:49: Finishing the six-strand challah
21:49 – 24:14: Raisin-studded round challah
24:14 – 26:37: Bake!
26:37 – 34:30: Cinnamon babka
34:30 – END: Eat!

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31 Comments

  1. There is a much simpler way to braid 6 strands. Lay them all together and pinch the tips. Take the strand on the right and (moving to the left) go over 2, under 1, and over 2. Take the new rightmost strand and do the same thing. Repeat until you are out of dough.

    Because you are only moving the strands to the left, you may have to adjust the loose ends back to the right to keep the loaf straight.

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