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-> Challah and Breads
ariellabella
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 Mon, Jun 12 2017, 2:32 pm
I am hoping some experienced challah bakers can chime in here:
I have a 2lb bread machine which I am planning to use to make dough. I did this successfully last week and got 4 small challot out of it. The recipe used about 4.5-5 cups of flour.
I'd really like to make enough to take challah and make the bracha, even if it means making a couple batches. How would I do this exactly?
TIA!
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Iymnok
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Mon, Jun 12 2017, 3:00 pm
My mother used to do this. She'd put a double recipe in the machine and try to remember to remove it to a bowl before it uverflowed when rising. Then put in a second batch.
I do it by hand. Much cleaner than my mother's method! But what concerns me is that each batch of dough has risen for a different amount of time. Over risen dough makes inferior challah IME.
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ariellabella
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Mon, Jun 12 2017, 3:17 pm
| Iymnok wrote: | My mother used to do this. She'd put a double recipe in the machine and try to remember to remove it to a bowl before it uverflowed when rising. Then put in a second batch.
I do it by hand. Much cleaner than my mother's method! But what concerns me is that each batch of dough has risen for a different amount of time. Over risen dough makes inferior challah IME. |
Thanks for your reply.
Do you think I could refrigerate the first batch while making the second?
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Iymnok
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Mon, Jun 12 2017, 3:20 pm
| ariellabella wrote: | Thanks for your reply.
Do you think I could refrigerate the first batch while making the second? | That makes sense logically. I never refrigerate challah dough, so I can't give a definite answer.
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ariellabella
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Mon, Jun 12 2017, 7:13 pm
Thanks. May try this.
Would I take the challah from the total final volume of dough, before braiding?
Now that I think about it, I wonder if I would even get enough flour into 2 batches to take challah...
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