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Forum -> Recipe Collection -> Challah and Breads
Making large challah



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rosenbal




 
 
    
 

Post Wed, Dec 30 2015, 12:14 pm
Need advice on making large challahs. How long to bake and what temp so I know they're done inside but not overdone. Please be specific in terms of how many loaves from how much dough etc.
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rosenbal




 
 
    
 

Post Wed, Dec 30 2015, 7:25 pm
Bump

Want to make sure gets baked inside but not burned on outside. Would like to avoid trial and error Very Happy
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youngishbear




 
 
    
 

Post Wed, Dec 30 2015, 7:50 pm
I have made a single challah out of a full 6 pound batch and never had it raw on the inside.

I put it in the oven same as all the time. I set the temperature on the lowest for 30-45 minutes for it to rise, and then turn up the heat to 350 for an hour for the baking.
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rosenbal




 
 
    
 

Post Wed, Dec 30 2015, 9:45 pm
youngishbear wrote:
I have made a single challah out of a full 6 pound batch and never had it raw on the inside.

I put it in the oven same as all the time. I set the temperature on the lowest for 30-45 minutes for it to rise, and then turn up the heat to 350 for an hour for the baking.


Thank you for responding! So you had it rise in the oven? I usually have them rise covered on a counter. Why do you do it that way?
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youngishbear




 
 
    
 

Post Wed, Dec 30 2015, 9:48 pm
rosenbal wrote:
Thank you for responding! So you had it rise in the oven? I usually have them rise covered on a counter. Why do you do it that way?


I faithfully follow my aunt's recipe. I don't know the logic or chemistry behind it. Maybe the temperature in the oven is easier to control than on the counter? I know the first round of rising is affected by season and house temperature.

The dough rises for half hour, then I punch it down. After another half hour I shape them, smear eggs for shine, and put them in the oven to rise.

Can't wait for thst glorious scent tomorrow!
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