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Forum -> Recipe Collection -> Challah and Breads
Does anyone have a challah recipe that works in Israel?



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sck




 
 
    
 

Post Sun, Jul 14 2013, 4:47 am
Please help! I have guest every Shabbos and I embarrass myself with very heavy challah because no recipes work here in Israel. Thanks in advance....
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Marion




 
 
    
 

Post Sun, Jul 14 2013, 5:48 am
What do you mean "no recipes work here in Israel"? Every recipe I've tried works. My standard (you have to double it to take challah, with a bracha):

2 tbsp. yeast
1/2 c. sugar
2 c warm water
1 egg
2 tbsp. salt
1/2 c oil
7c. flour (I do 1/2 whole wheat, 1/2 bread flour)
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peacemom




 
 
    
 

Post Sun, Jul 14 2013, 5:48 am
Yes. My recipe is SOOOO easy and I always get lots of compliments from guests. Try it and see:

2 kilo flour
2 fat tablesp dry yeast
mix VERY well
2 tablsp salt
mix
2 cups sugar
mix
one half cup oil
5 cups warm water
THATS IT!
tricks:
I turn the oven on high for about 3 minutes, shut it and let the dough rise in the warm oven (covered with a light kitchen towel. After a few hours of rising, I shape/braid it and let it rise again
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fiddle




 
 
    
 

Post Sun, Jul 14 2013, 5:57 am
easiest small recipe ever
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Liba




 
 
    
 

Post Sun, Jul 14 2013, 6:01 am
Mine B"H comes out great every time...

Challah Recipe

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

add to five pounds/ two kilo and four cups 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

kneed. 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)
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Mrs.K




 
 
    
 

Post Sun, Jul 14 2013, 6:02 am
I'm also confused by your post. What does 'no recipe works in Israel' mean?

I use my standard recipe from The Kosher Palette and never had an issue.
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sunny90




 
 
    
 

Post Sun, Jul 14 2013, 7:32 am
Flavorful Water Challah
(from culinarykosher.com)

Follow instructions bediyuk!

(Half recipe in parentheses--each half fits in one Kitchenaid bowl)

2 kilo + 1 1/3 c flour (1 kg+1/2 c+2.5 tbsp)
2 tbsp salt (1 tbsp)
1 1/3 c sugar (1/2 c + 2.5 tbsp)
5 tbsp yeast (2.5 tbsp)
4 1/3 c warm water (2 c+2.5 tbsp)
2 tbsp honey (1 tbsp)
2 tbsp mild vinegar (1 tbsp) (tivey in E”Y)
almost 1 c oil (1/2 c)

Put flour in bowl--make a hole
Pour salt in hole, then sugar, then yeast
Pour warm water on top and leave to bubble as you add in honey and vinegar
Mix. Slowly add the oil as the dough mixes.
(Be mafrish challah.)
Leave the dough to rise in an oiled bowl covered with plastic wrap/plastic bag. When the dough has doubled in size, punch it down and knead again. Allow to rise until doubles in size again.
Shape challos. Leave to rise for 45 minutes. Cover with egg and sesame seeds. Bake at 350 for 40 minutes (big challah) or 25 minutes (smaller challah)
 
Helpful Hints:
1. Leave yourself enough time to punch it down in the middle. It really makes it fluffier.
2. Putting in the oil slowly, and after the other ingredients, makes the dough softer & easier to manage.

Enjoy!


I make this by heart already, it's delicious and doesn't taste like water challah!!!!
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Marion




 
 
    
 

Post Sun, Jul 14 2013, 12:26 pm
sunny90 wrote:
Flavorful Water Challah
(from culinarykosher.com)

Follow instructions bediyuk!

(Half recipe in parentheses--each half fits in one Kitchenaid bowl)

2 kilo + 1 1/3 c flour (1 kg+1/2 c+2.5 tbsp)
2 tbsp salt (1 tbsp)
1 1/3 c sugar (1/2 c + 2.5 tbsp)
5 tbsp yeast (2.5 tbsp)
4 1/3 c warm water (2 c+2.5 tbsp)
2 tbsp honey (1 tbsp)
2 tbsp mild vinegar (1 tbsp) (tivey in E”Y)
almost 1 c oil (1/2 c)

Put flour in bowl--make a hole
Pour salt in hole, then sugar, then yeast
Pour warm water on top and leave to bubble as you add in honey and vinegar
Mix. Slowly add the oil as the dough mixes.
(Be mafrish challah.)
Leave the dough to rise in an oiled bowl covered with plastic wrap/plastic bag. When the dough has doubled in size, punch it down and knead again. Allow to rise until doubles in size again.
Shape challos. Leave to rise for 45 minutes. Cover with egg and sesame seeds. Bake at 350 for 40 minutes (big challah) or 25 minutes (smaller challah)
 
Helpful Hints:
1. Leave yourself enough time to punch it down in the middle. It really makes it fluffier.
2. Putting in the oil slowly, and after the other ingredients, makes the dough softer & easier to manage.

Enjoy!


I make this by heart already, it's delicious and doesn't taste like water challah!!!!


Um, why 1/2c + 2.5tbsp? Isn't 1/2 of 1-1/3 c. just 2/3 c.?
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Tamiri




 
 
    
 

Post Sun, Jul 14 2013, 12:30 pm
Honestly? When I got here, my challa recipe wasn't "working" either. I'd been using it for over 15 years in the U.S.
The best pointers I got were
(1) Proof the yeast, water and 1 T sugar before adding everything else
(2) Add the salt AFTER the dough has been kneaded for a while.

The amount of flour is really an estimate. Wherever you live, with elevation, temperature and humidity changes, so too will the amount of flour you use fluctuate. At least it does in my experience... Dough has to "feel" right, and not necessarily go exactly by the recipe.
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willow




 
 
    
 

Post Sun, Jul 14 2013, 12:49 pm
sunny90 That is an interesting recipe. what does vinegar do for the dough?
Problem may be your oven is different can you buy an oven thermometer?
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Ilovechoumous




 
 
    
 

Post Sun, Jul 14 2013, 12:57 pm
This is "the best no fail challah recipe by Breslov" posted by Seraph
http://www.imamother.com/forum.....47972

PS. Warning- dont change the ingredients or the order of what you do or it may not be fail safe anymore.

this is the modified israeli (my version I use 2 kilo flour - more than suggested but it works out well, counting cups of flour doesnt work for me), double batch (to make hafrasha:) I have been married for 15 years, tried many different recipes, but this one, has come out every time.

3 tbsp yeast
2 cup warm water (test water- only slightly above lukewarm, not to cold or the yeast wont rise, not too hot or you'll kill the yeast.

Mix together

add:
1 cup sugar
2 tbsp salt
kilo sifted flour

mix it all together

add 2 eggs beaten
add 1 cup oil

mix together

add kilo sifted flour

Let rise for an hour, punching it down at least 3 times during that hour.
Take challah.
Shape the dough. Brush with egg and put on topping- suchas mix of salt and garlic powder, or mix of sugar and cinamon, or poppy seeds, or sesame seeds. None is needed, they just add.. Let rise for 30 minutes.

Cook on 350 f till golden brown. Approx 45 mins

(I cook on 200 c for 30 min in my convection microwave oven, 180 degrees c for 40 min in another oven , check that top is golden brown and bottom is solid)

good luck!!!
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Strawberry2




 
 
    
 

Post Sun, Jul 14 2013, 4:12 pm
If you're having hard time getting the dough right, would you try the new Rubinfeld flour called "tsik tsak challah?
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sunny90




 
 
    
 

Post Sun, Jul 14 2013, 4:38 pm
Marion wrote:
sunny90 wrote:
Flavorful Water Challah
(from culinarykosher.com)

Follow instructions bediyuk!

(Half recipe in parentheses--each half fits in one Kitchenaid bowl)

2 kilo + 1 1/3 c flour (1 kg+1/2 c+2.5 tbsp)
2 tbsp salt (1 tbsp)
1 1/3 c sugar (1/2 c + 2.5 tbsp)
5 tbsp yeast (2.5 tbsp)
4 1/3 c warm water (2 c+2.5 tbsp)
2 tbsp honey (1 tbsp)
2 tbsp mild vinegar (1 tbsp) (tivey in E”Y)
almost 1 c oil (1/2 c)

Put flour in bowl--make a hole
Pour salt in hole, then sugar, then yeast
Pour warm water on top and leave to bubble as you add in honey and vinegar
Mix. Slowly add the oil as the dough mixes.
(Be mafrish challah.)
Leave the dough to rise in an oiled bowl covered with plastic wrap/plastic bag. When the dough has doubled in size, punch it down and knead again. Allow to rise until doubles in size again.
Shape challos. Leave to rise for 45 minutes. Cover with egg and sesame seeds. Bake at 350 for 40 minutes (big challah) or 25 minutes (smaller challah)
 
Helpful Hints:
1. Leave yourself enough time to punch it down in the middle. It really makes it fluffier.
2. Putting in the oil slowly, and after the other ingredients, makes the dough softer & easier to manage.

Enjoy!


I make this by heart already, it's delicious and doesn't taste like water challah!!!!


Um, why 1/2c + 2.5tbsp? Isn't 1/2 of 1-1/3 c. just 2/3 c.?


I don't know, my sister figured it out and it works every time so I'm not changing it. I think she tried a couple of ratios.
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sunny90




 
 
    
 

Post Sun, Jul 14 2013, 4:39 pm
willow wrote:
sunny90 That is an interesting recipe. what does vinegar do for the dough?


Maybe makes it fluffier? Like I said, it works and tastes amazing so that's how I do it!
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finallyamommy




 
 
    
 

Post Sun, Jul 14 2013, 4:52 pm
My recipe, which gets rave reviews every time.

mix 1 cup warm water with a sprinkle of yeast and a sprinkle of sugar (sorry, I don't measure anymore. It's maybe a few tablespoons of yeast, and the sugar is just to help it "work"). let it sit 5-10 minutes.
sift 2.5 kg flour
dissolve 4 tbs salt and 1/3 cup sugar in 1 cup boiling water, then add 1/2 cup oil.
add 3 more cups (cold) water to your boiling water/salt/sugar/oil mixture. crack 4 eggs into that and then add the yeast mixture. stir a bit.
add the liquid to the flour a bit at a time. I guess I don't have it perfect because occasionally there's some liquid left over, but that's okay.
let rise 1-2 hours, punch down, and braid. Bake at 350 F (275ish C).


Last edited by finallyamommy on Mon, Jul 15 2013, 5:02 am; edited 1 time in total
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StripedFlower




 
 
    
 

Post Mon, Jul 15 2013, 12:33 am
I'm still wondering why things would work differently in Israel.
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Marion




 
 
    
 

Post Mon, Jul 15 2013, 3:29 am
Things work differently in different elevations/humidities, but some see different results more clearly than others. Sometimes it's a difference in baking time or temperature; you learn to play with it.
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Tamiri




 
 
    
 

Post Mon, Jul 15 2013, 7:54 am
Strawberry2 wrote:
If you're having hard time getting the dough right, would you try the new Rubinfeld flour called "tsik tsak challah?
LOL. I never saw that. I don't even know what Rubinfeld is! Is it written צ'יק צ'ק? If so, then you may want to pronounce it chick-chack which means "quickly".
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