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Forum
-> Recipe Collection
-> Challah and Breads
Mimisinger
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Wed, Jan 10 2018, 11:19 am
I am looking for a water challah (no eggs) that has little sugar. I have a good recipe, but it is so full of sugar, almost 2 cups! I've been making it for a long time and would like to try something different.
When looking through older threads, people kept mentioning Reb. Kanievsky's recipe, but I can't find it anywhere. Does it have a lot of sugar?
I found 1 recipe in 1 cookbook that I have (after searching everywhere) but it's a small recipe that I would have to double to make a bracho, and it's a really awkward recipe with measurements that are hard to double. So, if possible, I'd like one that uses 5 lb. of flour.
Thanks!
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usa
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Wed, Jan 10 2018, 11:51 am
7 teaspoons dry yeast
5 to 8 cups of water
5 pounds of flour
7 teaspoons of salt.
Mix yeast with 5 cups of water
Sift in flour and then salt]
Knead. Add more water as needed.
Let rise. Form Challas
Paint challas with eggs mixed with sugar, and poppy/sesame seeds as desired.
Bake.
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Mimisinger
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Wed, Jan 10 2018, 12:04 pm
Thanks. You don't need any sugar at all for the yeast to rise? That's also a lot of salt! Wow!
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usa
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Wed, Jan 10 2018, 12:09 pm
No, you don't need any sugar at all. The flour makes it rise.
I sometimes put in less salt, but it doesn't taste as good.
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mommyhood
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Wed, Jan 10 2018, 12:20 pm
Rebbetzin Kanievsky's challah recipe:
5 cups warm water
4 tablespoons dry yeast
1 1/4 cups sugar
1 1/4 cups oil
1 1/2 tablespoons salt
5 pounds all–purpose flour
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Mimisinger
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Wed, Jan 10 2018, 2:03 pm
mommyhood wrote: | Rebbetzin Kanievsky's challah recipe:
5 cups warm water
4 tablespoons dry yeast
1 1/4 cups sugar
1 1/4 cups oil
1 1/2 tablespoons salt
5 pounds all–purpose flour |
Thanks, I just wish it had less sugar.
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PinkFridge
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Wed, Jan 10 2018, 2:32 pm
If you have the Artscroll biography, there are slightly different proportions -
6 1/3 c. water
5 Tbsp. yeast
1.5 c oil
1.5 c. sugar minus 2 Tbsp. for proofing, but I only use 1 c
2 Tbsp. salt
Don't remember the flour. I think it's 3 kg, a bit over 6 lbs. I use a 5 lb. bag, then just add handfuls from a second bag as needed. I'll try to check later, bli neder.
Proof yeast in 1 c. of the water and sugar as above.
ETA:
I said I use a cup. Not a scant cup but not too heaping. Or about 3/4 c. of honey.
I checked the recipe. It is 3 kg, with a note that American flour might be different. So I guess do as I do - start with 5 and add till it gets right. Also, I use bread flour. The recipe is amazing - it goes far and comes out beautifully.
I understand if it's still too sweet.
Also, I suggest to other posters that you mention if you've made the recipe and if it's a tnt.
Last edited by PinkFridge on Wed, Jan 10 2018, 3:45 pm; edited 1 time in total
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Motherhood
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Wed, Jan 10 2018, 2:46 pm
I use honey instead of sugar.
My recipe:
6 c. Flour
4 tbsp. Yeast
5 3/4 c. Water
1 c. Oil
1/2 c. Honey
3 tbsp. Salt
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cm
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Wed, Jan 10 2018, 3:22 pm
Lithuanian Challah recipe from Maggie Glezer's "A Blessing of Bread," 5 pound version:
1 T plus 2 tsp (15 g/0.5 oz) instant yeast
One 5-pound bag bread flour
5 1/3 cups (1200 g/42 oz) warm water
2 T plus 1 1/4 tsp (36 g/1.3 oz) table salt
1/4 cup (50 g/1.8 oz) granulated sugar
11/2 cups (330 g/11.6 oz) vegetable oil
1-2 eggs for glazing (I never use these)
I usually use white whole wheat flour with very good results. I appreciate that she gives the measures by weight. It's the best way to get consistent results.
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Mimisinger
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Wed, Jan 10 2018, 6:04 pm
cm wrote: | Lithuanian Challah recipe from Maggie Glezer's "A Blessing of Bread," 5 pound version:
1 T plus 2 tsp (15 g/0.5 oz) instant yeast
One 5-pound bag bread flour
5 1/3 cups (1200 g/42 oz) warm water
2 T plus 1 1/4 tsp (36 g/1.3 oz) table salt
1/4 cup (50 g/1.8 oz) granulated sugar
11/2 cups (330 g/11.6 oz) vegetable oil
1-2 eggs for glazing (I never use these)
I usually use white whole wheat flour with very good results. I appreciate that she gives the measures by weight. It's the best way to get consistent results. |
This looks good as it only has 1/4 c. flour. A lot of oil though...oh well. How long do you let it rise?
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cm
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Wed, Jan 10 2018, 6:18 pm
Mimisinger wrote: | This looks good as it only has 1/4 c. flour. A lot of oil though...oh well. How long do you let it rise? |
It depends on the weather and what else I'm doing that day...a few hours until it doubles in size for the first rise, and somewhat less for the second.
I have never followed the instructions in the book which are rather complicated, but the author suggests that the first rise will take 1 1/2 - 2 hours and the second rise up to 1 1/2 hours. For both rises, add up to an hour if the dough has been refrigerated.
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