top of page
Challah 1_edited.jpg

LEARN TO BAKE BRAIDED CHALLAH

CAD $35

Saturday, April 01, 2023, 10:00 AM CST - Book on Eventbrite

 

Soft, buttery, pull apart rolls.  Perfect for special dinner occasions, or to go with a big batch of soup, chilli or stew.  The absolute best for wiping up gravy and sauces! Live online class, approx. 3.5 hours in length (with breaks). 

 

Class Description:

We will make 24 dinner rolls from scratch.  Detailed materials, ingredients, recipe and step by step instructions will be emailed to participants upon registration.  

Required Class Materials:

  • Kitchen scale - highly recommended (or measuring cups if you do not have a kitchen scale)

  • Measuring spoons

  • Plastic bench scraper - highly recommended

  • Large mixing bowl

  • 9”x13” baking pan or dish

  • Large plastic bag, plastic wrap or dish towel for covering the dough while rising

  • Wooden spoon

  • Oven safe heavy duty pot or pan, e.g. a cast iron pan or an enameled cast pan, pot or dutch oven

  • Whisk

  • Oven mitts

  • Pastry brush

  • Kettle

  • Aluminum foil

If you are interested in finding out more about the products listed above, visit my recommended Products page.

 

Learn to bake a braided, golden brown loaf of Challah bread.  Challah is a special bread of Ashkenazi Jewish origin and is usually braided.  However, this versatile, rich, egg dough can be used for rolls, pan loaves and cinnamon buns, just to name a few.  My personal favourite way to use Challah is the next day as French toast, it's so good!

 

Class Description:

Braids of three, four, five and six strands are popular, but to keep this accessible to all levels of bakers, I will be demonstrating a three strand braid.  Detailed materials, ingredients, recipe and step by step instructions will be emailed to participants upon registration.  

Required Class Materials:

  • Kitchen Scale - highly recommended (or you can use measuring cups)

  • Measuring Spoons

  • Bench/Dough/Pastry Scraper - highly recommended 

  • Large mixing bowl

  • Large plastic bag or plastic wrap for covering the dough while rising

  • Wooden spoon

  • 9”x13” or larger cookie sheet

  • Whisk

  • Oven Mitts

  • Pastry Brush

  • Parchment paper

 

If you are interested in finding out more about the products listed above, visit my recommended Products page.

bottom of page