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-> Recipe Collection
-> Challah and Breads
imasinger
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 Mon, Sep 26 2016, 6:45 am
I usually do half of them in a basket weave round braid, and half in a twist. (That way, I can identify the raisin ones from the plain ones, as different family members have different preferences).
I used to just put them on a baking sheet, but they spread more flat than I like. Then, I learned it worked to put them in a round foil pan with some sides.
That helps them puff up, but some years, the middle is still doughy after baking. Which probably means they didn't rise enough.
But they look like they have risen enough.
Any ideas?
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zaq
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Mon, Sep 26 2016, 8:14 am
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You might want to try baking at a lower temp for a longer time so that the surface doesn't bake too quickly, or make smaller loaves.
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cm
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Mon, Sep 26 2016, 9:04 am
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Bake by temperature. Most breads are done when the internal temperature reaches 200 degrees F. Find an inconspicuous spot and use a food thermometer.
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imasinger
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Mon, Sep 26 2016, 10:23 am
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Great idea, thanks! I have a laser one, too.
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greenfire
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Mon, Sep 26 2016, 10:34 am
I also use the round pans for the nice round shape sometimes making 6 or 7 little knots to puff up together for a pull-apart challah
a fully baked challah when tapped on the bottom would sound hollow
also if you rise them too much they will still look risen but then bubbles burst inside which doesn't quite work for challah as the insides will stick together
a steady 350° in the center of a good working/insulated oven should work ... when baking many loaves on two shelves - switch challahs around half way through
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cm
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Mon, Sep 26 2016, 11:24 am
| imasinger wrote: | | Great idea, thanks! I have a laser one, too. |
That type of thermometer measures surface temperature. For this, an instant-read food thermometer that you insert into the food is essential.
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Iymnok
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Mon, Sep 26 2016, 3:42 pm
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I bake my challahs at 325. 35 minutes for regular size ones.
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tag
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Mon, Sep 26 2016, 3:49 pm
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let it rise till more than double in size, even if it takes a while. The fluffy challas come from letting it double in the pan before baking.
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imasinger
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Mon, Sep 26 2016, 4:00 pm
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My regular challah comes out fine every week. I don't know if it's the round pan or the tighter dough in the round challah that makes a difference.
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