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 | https://nyti.ms/3d32Q77 Cinnamon Babka | https://nyti.ms/3xieAtg 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! ------------------------------------------ VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).