July 26, 2009 - 9:59pm
PR's challah
I have learned so much watching the entries from members of this community. Now I feel emboldened to join in.
Yesterday I baked my first challah, using the formula in TBBA. I got a lovely to look at loaf, with a nice crumb, but I don't think much of the flavor. Have other people using this recipe been pleased with the flavor? Perhaps I did something wrong.
I would love to post a picture of the challah. How do I do that?
Does anyone have a yummy challah reccipe t share?
Leah
Share
Comments
Hi Leah,
Ive never tried out that challah recipe but I am an avid challah baker and have tried many recipes. Maggie Glezer's book a Blesssing of Bread is excellent. I have posted many challah recipes on my blog- check them out at www.fortheloveofbread.blogspot.com. There are some really good ones there.
Good luck!
Chavi
I make Challah nearly every week, and special ones on Holidays. Here are links to two posts about the holiday versions. The first one, in the discussion, contains a link to a PDF with the formula and it is also contained in the posts later down.
- http://www.thefreshloaf.com/node/4142/lshanah-tovah
- http://www.thefreshloaf.com/node/8916/rosh-hashanah-challah
- The recipe as it appears in my spreadsheet
Many people, some on this list, many not (family and friends) have tasted Challah made with this recipe that I developed, over time, by modifying recipes from other sources. It's now called "Dolf's Challah". It has also become a favorite for French toast, for which purpose I sometimes bake a loaf in a pan, but my family doesn't care about the shape and makes the FT anyway. Besides the ingredients and ratios, the key is the overnight bulk ferment, and not over baking it (195F internal temperature). The picture below is a holiday one, and has golden raisins in it. My weekly one is usually a 6-braid (high) or a 4-braid (fairly flat). 1.7lbs of dough for one loaf (a little less than in the original formula).--dolf
See my My Bread Adventures in pictures
Wow! Ask and ye shall receive!! Thanks to you both. I'll be trying your recipes soon. Dolf - that is one GORGEOUS challah. So tell me, how does one post a picture on this site?
Leah
I agree, that challah looks beautiful.
For another recipe, I have been making the following since I was 4. Literally, the recipe is from my nursery school circa 1983...
It makes a delicious challah, and since it only requires one raise, it's relatively fast to throw together. Also, probably because it was designed for toddlers, it's pretty foolproof. (Just to note, it rises a TON in the oven, so leave room on the baking sheet.
Beth El Nursery School Challah: makes 4 loaves (I usually split it in half)
4 Tbsp instant yeast
4 c warm water
1 c sugar
4 oz butter
4 eggs, beaten
4 tsp salt
Mix together yeast and water until bubbly. Combine other ingredients and mix to combine. Don't worry if the butter isn't totally mixed in. Gradually add (approximately) 12 cups flour until dough is workable. Knead 5-8 minutes, adding flour if needed. Cover and let rise 1.5-2 hrs. Punch down, form loaves, and bake. Anywhere from 30 minutes to an hour (at 350) depending on how big the loaves are.
no flour in this Challah? I can't find it in your listing . . . ;)
Thanks for sharing anyway!
Salome