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Forum
-> Recipe Collection
-> Challah and Breads
1091
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 Fri, Dec 01 2017, 11:52 am
Anyone have any thoughts on what I can do now.
Probably nothing because I don't want them to burn and all they are really missing is the shine, but this isn't the first time I've done this and was wondering if all you brilliant amothers have any tricks you can share.
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simba
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Fri, Dec 01 2017, 11:55 am
Send me your yummy homemade challa and I'll send back my shiny bakery ones!
Btw, my mil never eggs hers, she says it's a waste of an egg! They taste the same.,
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zaq
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Fri, Dec 01 2017, 12:26 pm
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Learn to love the matte look.
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animeme
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Fri, Dec 01 2017, 12:29 pm
| zaq wrote: | | Learn to love the matte look. |
Yep. And if you have any kids who don't eat the crust, they will likely enjoy it like this.
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etky
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Sat, Dec 02 2017, 12:49 pm
Obviously this is too late now for your challot but what I would have done was brush them with some simple syrup as soon as they came out of the oven to give them that finished touch.
I do this when I make yeast cakes with my challah dough. It makes them extra sweet and keeps them nice and moist too.
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mom2six
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Sat, Dec 02 2017, 3:50 pm
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Egg allergy here so I never egg them and they're perfectly delicious
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OutATowner
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Sat, Dec 02 2017, 6:59 pm
I don't egg my challahs unless I want to add a topping. Part laziness, why waste an egg, and my kids like a softer crust.
How did it come out?
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1091
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Sat, Dec 02 2017, 9:49 pm
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The tops were hard. I never make challah rolls and these were. Wondering if they overbaked.
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cbsp
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Sun, Dec 03 2017, 2:06 pm
I don't always egg my challos (read: almost never) but when I do I egg them halfway through the baking time. (my husband told me that's a bakery trick he picked up).
I've even egged them when they were just out of the oven - the challos at that point are still hot enough to bake the very thin layer of eggs.
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