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Forum
-> Recipe Collection
-> Challah and Breads
Yad
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 Mon, May 09 2011, 3:07 am
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How do you make your challeh more like bread than cake? More flour? My always comes out too crumbly.
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invisiblecircus
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Fri, May 13 2011, 7:57 am
It does depend on the recipe but I don't think simply adding more flour will make it come out more bread-like because you'd then have to adjust the quantity of water.
I would look for a recipe with fewer eggs and less sugar.
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kalsee
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Mon, May 16 2011, 4:38 pm
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challah that is crumbly has usually not been kneaded enough.
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Raisin
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Mon, May 16 2011, 6:15 pm
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are you using bread flour?
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Chana Miriam S
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Mon, May 16 2011, 6:47 pm
too crumbly is not enough water. professional caterer here. you can make bread without kneading it at all. gluten just takes longer to form. you want a nice, soft and pliable dough. the wetter it is the better to the point where you still need to be able to handle it to form it though.
as a rule of thumb, if you press all the bubbles out once your first rise is done, you will get a fine crumb. if you want bigger crumb, do not manipulate the dough too much when you form it. personally, I like a fine crumb unless it is a foccacia or something like that.
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