Of all 5 lb flour recipes, which is consistently the best?

Liba

Mon, Sep 20 2010, 10:43 am

Challah Recipe

Combine:
4c boiling water
1 1/2c sugar (I use demurah with is a raw sugar)
1 1/2c oil
7tsp salt

add to five pounds flour

combine:
3TBSP yeast
1tsp sugar
1/2c warm water

proof

then add 6 eggs to yeast mixture

mix well and then add to flour

knead. If it is sticky add a bit more flour, if it is dry add a bit of oil. It all depends on the humidity.

Rise ~1 hour until doubled

shape

Rise again for an hour

egg

bake 325* for ~45 minutes (until golden brown on top and sounds hollow when tapped on bottom)

mandksima

Mon, Sep 20 2010, 10:57 am

Liba's is THE BEST! I tried it after countless flops in the challah department and I won't switch anymore. Now, my family is disappointed if we have to buy yucky (in comparison) challah one week.

BTW, it is not too dense and you can pull the challah piece apart and it doesn't crumble easily.

kitov

Mon, Sep 20 2010, 11:38 am

I use this recipe that Devorah Heller gave me, it's been a town killer by now. I challenge you to try it and tell me if you can beat it.

I'll list the ingredients first, and then the instructions, not to confuse anyone. BTW, challah has 7 ingredients for the 7 days in the week.

5 lbs. high gluten flour
3 oz. fresh yeast
4 3/4 cup warm water
3/4 cup sugar
3 whole extra large eggs
1/2 cup oil
3 Tablespoons kosher salt

1. Dissolve yeast in one cup of warm water and 1/4 cup sugar.
2. When yeast "poofs", (begins to bubble), pour into mixing bowl and start mixing.
3. Add remaining sugar (1/2 cup)
4. Add remaining warm water (3 3/4 cups), alternating with flour. Pour some water, then some flour, all the while the mixer is operating.
5. Add one egg at a time, alternate with some more of the flour.
6. Add the oil, with the rest of the flour.
7. Let it mix on medium speed for 15 minutes.
8. Stop the mixture and let the dough rest for 5 minutes.
9. Restart the mixer, and add the salt.
10. Mix for 5 more minutes.
11. Remove dough from mixer, place in bowl and cover with towel.
12. Let rise until double in bulk, about a half hour to an hour.
13. Punch it back down, and let rise again.
14. Make hafrashas challah.
15. Divide the dough in parts as needed and braid on floured surface.
16. Let braided challahs rise for an hour in warm room. If the room is too cool, place near warm surface like cooking stove etc.
17. Mix an egg and "paint" challah with a pastry brush, optional: sprinkle sesame seeds
18. Place challah in COLD oven on 450 for 10 minutes.
19. Lower temp to 350 for 50 minutes.
20. Enjoy!

Blueberry Muffin

Mon, Sep 20 2010, 11:13 pm

kitov wrote:

I make this one too!!! but I increase the sugar to 2 CUPS!!!!!! (we like it SWEET!) LOL

kitov

Mon, Sep 20 2010, 11:29 pm

Blueberry Muffin wrote:

kitov wrote:

I make this one too!!! but I increase the sugar to 2 CUPS!!!!!! (we like it SWEET!) LOL

I used to....Cutting back on sugars is an "in" thing, and it didn't really make a difference...