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Forum
-> Recipe Collection
-> Challah and Breads
tziviakayla
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 Tue, Jan 14 2014, 12:38 am
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If I make Challah on Wednesday afternoon/evening will it still taste good by Shabbos? My days are much easier on Wednesday than Thursday or Friday! Any good ways to store the challah? Thank you!
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seeker
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Tue, Jan 14 2014, 1:17 am
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Try getting it all ready on Wednesday, but put it in the freezer after you shape it. On Friday, let it defrost on the counter until it's room temperature and risen a little, then brush and put it straight in the oven. Will probably taste fresher than if you bake before freezing.
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ra_mom
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Tue, Jan 14 2014, 1:19 am
as soon as challahs have cooled, wrap well and freeze until friday.
heat before shabbos.
deliciously fresh.
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pear
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Tue, Jan 14 2014, 2:25 am
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As ra-mom said, when cooled wrap well (I put in challah bags) and freeze. Friday when defrosted I put in oven for 10 min & they taste delicious fresh. Good luck!
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mummy-bh
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Tue, Jan 14 2014, 4:13 am
Most weeks I bake on Fridays.
I freeze the challas that are to be eaten on shabbos day; I find that they are only very fresh tasting if eaten on the day they're baked.
I make sure they are completely cooled, then pop them in a zip lock bag. Make sure all the air is expelled before sealing the bag.
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granolamom
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Tue, Jan 14 2014, 2:20 pm
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In the winter I bake challah on tuesdays. I wrap in foil when cool, then in a ziploc bag (suck all the air out with a straw). I reheat before shabbos in the oven. its pretty good but not the same as in the summer when I have time to bake on friday. freezing on tues is still better than baking on thurs night and leaving out for shabbos.
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