Looking for a water challah with little sugar

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Mimisinger

Wed, Jan 10 2018, 2:19 pm

I am looking for a water challah (no eggs) that has little sugar. I have a good recipe, but it is so full of sugar, almost 2 cups! I've been making it for a long time and would like to try something different.

When looking through older threads, people kept mentioning Reb. Kanievsky's recipe, but I can't find it anywhere. Does it have a lot of sugar?

I found 1 recipe in 1 cookbook that I have (after searching everywhere) but it's a small recipe that I would have to double to make a bracho, and it's a really awkward recipe with measurements that are hard to double. So, if possible, I'd like one that uses 5 lb. of flour.

Thanks!

usa

Wed, Jan 10 2018, 2:51 pm

7 teaspoons dry yeast
5 to 8 cups of water
5 pounds of flour
7 teaspoons of salt.

Mix yeast with 5 cups of water
Sift in flour and then salt]
Knead. Add more water as needed.
Let rise. Form Challas
Paint challas with eggs mixed with sugar, and poppy/sesame seeds as desired.
Bake.

Mimisinger

Wed, Jan 10 2018, 3:04 pm

Thanks. You don't need any sugar at all for the yeast to rise? That's also a lot of salt! Wow!

usa

Wed, Jan 10 2018, 3:09 pm

No, you don't need any sugar at all. The flour makes it rise.

I sometimes put in less salt, but it doesn't taste as good.

mommyhood

Wed, Jan 10 2018, 3:20 pm

Rebbetzin Kanievsky's challah recipe:

5 cups warm water
4 tablespoons dry yeast
1 1/4 cups sugar
1 1/4 cups oil
1 1/2 tablespoons salt
5 pounds all–purpose flour

Mimisinger

Wed, Jan 10 2018, 5:03 pm

mommyhood wrote:

Rebbetzin Kanievsky's challah recipe:

5 cups warm water
4 tablespoons dry yeast
1 1/4 cups sugar
1 1/4 cups oil
1 1/2 tablespoons salt
5 pounds all–purpose flour

Thanks, I just wish it had less sugar.

PinkFridge

Wed, Jan 10 2018, 5:32 pm

If you have the Artscroll biography, there are slightly different proportions -
6 1/3 c. water
5 Tbsp. yeast
1.5 c oil
1.5 c. sugar minus 2 Tbsp. for proofing, but I only use 1 c
2 Tbsp. salt
Don't remember the flour. I think it's 3 kg, a bit over 6 lbs. I use a 5 lb. bag, then just add handfuls from a second bag as needed. I'll try to check later, bli neder.

Proof yeast in 1 c. of the water and sugar as above.

ETA:
I said I use a cup. Not a scant cup but not too heaping. Or about 3/4 c. of honey.
I checked the recipe. It is 3 kg, with a note that American flour might be different. So I guess do as I do - start with 5 and add till it gets right. Also, I use bread flour. The recipe is amazing - it goes far and comes out beautifully.

I understand if it's still too sweet.

Also, I suggest to other posters that you mention if you've made the recipe and if it's a tnt.

Last edited by PinkFridge on Wed, Jan 10 2018, 6:45 pm; edited 1 time in total

Motherhood

Wed, Jan 10 2018, 5:46 pm

I use honey instead of sugar.

My recipe:
6 c. Flour
4 tbsp. Yeast
5 3/4 c. Water
1 c. Oil
1/2 c. Honey
3 tbsp. Salt

Wed, Jan 10 2018, 6:22 pm

Lithuanian Challah recipe from Maggie Glezer's "A Blessing of Bread," 5 pound version:

1 T plus 2 tsp (15 g/0.5 oz) instant yeast
One 5-pound bag bread flour
5 1/3 cups (1200 g/42 oz) warm water
2 T plus 1 1/4 tsp (36 g/1.3 oz) table salt
1/4 cup (50 g/1.8 oz) granulated sugar
11/2 cups (330 g/11.6 oz) vegetable oil
1-2 eggs for glazing (I never use these)

I usually use white whole wheat flour with very good results. I appreciate that she gives the measures by weight. It's the best way to get consistent results.

Mimisinger

Wed, Jan 10 2018, 9:04 pm

cm wrote:

This looks good as it only has 1/4 c. flour. A lot of oil though...oh well. How long do you let it rise?

Wed, Jan 10 2018, 9:18 pm

Mimisinger wrote:

This looks good as it only has 1/4 c. flour. A lot of oil though...oh well. How long do you let it rise?

It depends on the weather and what else I'm doing that day...a few hours until it doubles in size for the first rise, and somewhat less for the second.

I have never followed the instructions in the book which are rather complicated, but the author suggests that the first rise will take 1 1/2 - 2 hours and the second rise up to 1 1/2 hours. For both rises, add up to an hour if the dough has been refrigerated.

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