Home
Log in / Sign Up
    Private Messages   Advanced Search   Rules   New User Guide   FAQ   Advertise   Contact Us  
Forum -> Recipe Collection -> Challah and Breads
Frozen challah dough?



Post new topic   Reply to topic View latest: 24h 48h 72h

cbg




 
 
    
 

Post Sun, Jun 21 2015, 5:11 pm
I need EXACT instructions on how to make frozen challahs already shaped so all I have to do is defrost and bake.
For example do I let the dough rise the first rise?
Back to top

zaq




 
 
    
 

Post Sun, Jun 21 2015, 6:34 pm
Let the dough rise once, punch down. Shape loaves and place on baking sheet. Put in freezer till at least partly frozen, then wrap tightly with foil or plastic wrap that you have greased to prevent sticking. If you wrap first, the dough will still rise a bit before it freezes, and may split your wrapping.

If you do the first rise overnight in the fridge and shape the loaves fairly quickly (or leave the dough in the fridge except for the portion you are shaping) the dough will be cold and will freeze faster and rise less. In that case you can wrap and then freeze.

You will need to add defrosting time to the second rising time.
Back to top

cbg




 
 
    
 

Post Mon, Jun 22 2015, 4:23 am
zaq wrote:
Let the dough rise once, punch down. Shape loaves and place on baking sheet. Put in freezer till at least partly frozen, then wrap tightly with foil or plastic wrap that you have greased to prevent sticking. If you wrap first, the dough will still rise a bit before it freezes, and may split your wrapping.

If you do the first rise overnight in the fridge and shape the loaves fairly quickly (or leave the dough in the fridge except for the portion you are shaping) the dough will be cold and will freeze faster and rise less. In that case you can wrap and then freeze.

You will need to add defrosting time to the second rising time.


Thnx, do the challahs still come out fluffy, or very dense?
Is there a specific recipe to use if you want to shape, freeze, defrost, bake?
Maybe with more yeast?
Back to top

zaq




 
 
    
 

Post Mon, Jun 22 2015, 2:02 pm
Challot should be fluffy if you give it enough rising time second time around and put into preheated oven. No special recipe.
Back to top

zaq




 
 
    
 

Post Mon, Jun 22 2015, 2:05 pm
IME what makes challah fluffy is adequate kneading and adequate rising.
Back to top
Page 1 of 1 Recent Topics




Post new topic   Reply to topic    Forum -> Recipe Collection -> Challah and Breads

Related Topics Replies Last Post
Challah dough in fridge?
by amother
9 Yesterday at 7:41 pm View last post
Bingo Brand Frozen Broccoli
by amother
4 Mon, Mar 25 2024, 6:50 am View last post
Heating frozen cooked and sliced roast
by amother
0 Sun, Mar 24 2024, 11:06 am View last post
Anyone have a healthier challah alternative recipe?
by amother
18 Fri, Mar 22 2024, 3:10 pm View last post
Dessert challah for mishloach manos
by amother
9 Fri, Mar 22 2024, 1:03 pm View last post