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Forum
-> Recipe Collection
-> Challah and Breads
belolah
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 Thu, Jul 03 2014, 3:14 pm
I always brush egg on top of my challas, but while they bake they obviously expand and therefore the shiny egg past only shows on some parts (does that make sense?)
Is there any way I can get the whole top to be shiny without the "cracks"?
I usually let the challot rise for about 10 minutes before putting them in the oven. Maybe I need longer?
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mother4
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Thu, Jul 03 2014, 3:23 pm
mine used to crack - and I didn't like it.
After a while, I noticed my kitchen is too hot and they rise very quickly. I also use quite a bit of yeast (3 T. for 5 lbs) so nowadays I don't even let them rise after final braiding, just quickly pop them in preheated oven. They do rise in height, yet still maintain nice shape.
*Oven must be preheated on high 400-450.
*When glazing, try getting into all cracks with brush.
*Don't braid them too tightly, bc when the air bubbles need to expand - there's no room to go, and therefore dough may crack.
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Dovi'smom
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Thu, Jul 03 2014, 6:31 pm
I believe it's all about kneading it long enough. Longer than what you thought was long! (10-15 min?)
Ever since I do that, I'm pretty sure I've hardly had this problem.
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Fave
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Thu, Jul 03 2014, 7:38 pm
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I used to have the same problem and then I learned that it's because I'm not kneading the dough long enough. I now time myself - once all ingredients are well incorporated, I put the mixer on the highest setting and mix for at least 12 minutes. This should so solve the problem.
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BrachaBatya
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Fri, Jul 25 2014, 1:44 pm
This happens to me sometimes, too. I wonder if I let it rise too far and long, or perhaps use too much yeast, hence the cracks?
Always experimenting!
Good Shabbos.
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