ISO Devora Heller's Challah recipe and advice

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Forum -> Recipe Collection -> Challah and Breads

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Mevater

Wed, Apr 30 2008, 9:49 am

I Googled and came up with this:

http://batya-d.livejournal.com/41829.html

Quote:

The other recipe I have that is very tried and true (by others, that is) is:

5 lbs. of flour
5 cups water
2 Tbsp. yeast
3 eggs
1/2 c. oil
2 Tbsp. kosher salt
3/4 c. sugar

... the recipe from Devorah Heller, who is supposedly the challah maven for all of Brooklyn

Can anyone add to this?

Here's another highly rated recipe:

http://allrecipes.com/Recipe/C......aspx

sunshine!

Wed, Apr 30 2008, 9:58 am

I have tried many challah recipes, and Devorah's recipe has by far come outthe winner with the KBD challah recipe coming in close behind it. I do make one modification, though. I use a cup of sugar instead of 3/4 because it tastes a bit too salty with 3/4. Enjoy!

Mevater

Wed, Apr 30 2008, 10:00 am

Can anyone post the instructions?

sunshine!

Wed, Apr 30 2008, 10:26 am

Ok, here goes:

5 lbs high gluten flour (sifted)
5 cups lukewarm water
1 cup sugar
3 tbsp dry yeast or 2 oz fresh yeast
3 whole eggs
1/2 cup oil
2 tbsp salt (or 3 tbsp kosher salt)

Directions:

Combine water sugar and yeast
While these 3 ingredients sit together, sift flour and then tranfer 6 cups of flour on top of forst 3 ingredients. Add eggs, oil, and salt. Start your machine on high speed. After a few minutes you should have a sticky paste. Lower speed and add the rest of the flour over a span of 6-8 minutes. Let the dough rest for 15 minutes then give one final spin for 1 minute, then pour an additional 2 tbsp oil on top of dough. Transfer to a large bowl and cover. After 45 minutes to an hour braid challahs and allow to rise one more hour. Egg challah then bake in preheated oven for 45 minutes or until done.

These are Devorah's instructions. The only change is the sugar. She says 3/4 cup or as desired, and I use a cup. Hope they come out YUMMY!!!

Mevater

Wed, Apr 30 2008, 10:37 am

Thanks.

Anything I ought to know, that s/o who doesn't regularly bake Challahs might not "CHAP"?

amother

Wed, Apr 30 2008, 10:43 am

what is ISO? I see it on so many threads & I feel really ignorant. embarrassed

sunshine!

Wed, Apr 30 2008, 11:12 am

Yes, make sure the yeast is "proofed" which means you activated it before you add the flour. If it doesn't "proof" the yeast is dead and you need to start over... It should become "bubbly on top if it activated....
And last poster ISO= In search of

Dayzmom

Wed, Apr 30 2008, 11:31 am

ok, how about a recipe that will fit in my 6qt kitchen aid?

e1234

Wed, Apr 30 2008, 11:43 am

does anyone know how many cups 5lbs is for us Israeli's who don't have flour in lbs?
also if I have instant yeast -- how much do we use of that?

Garden

Wed, Apr 30 2008, 11:44 am

e1234 wrote:

does anyone know how many cups 5lbs is for us Israeli's who don't have flour in lbs?
also if I have instant yeast -- how much do we use of that?

I do her recipe all the time and I use 2-2 1/2 Tablespoons of yeast for a 5 pound challa. I don't know how many cups of flour you would use though..

tichelqueen

Wed, Apr 30 2008, 11:48 am

[/make sure the yeast is "proofed" which means you activated it before you add the flour. If it doesn't "proof" the yeast is dead and you need to start over... It should become "bubbly on top if it activated.... ]

Does that also count for dry yeast? Do you do this separately??

montrealmommy

Wed, Apr 30 2008, 11:49 am

5lbs. is approx. 15 cups of flour
if you ahve it in Kg, 5 lbs is a little less than 2 kg (1lb=2.2kg)

sunshine!

Wed, Apr 30 2008, 11:55 am

yes the proofing counts for dry yeast too. What I do is mix the sugar water and dry yeast together and then put it in a warm place for about 7-10 minutes. It should get foamy and then you are good to go.... and why can't you make this recipe in a 6 qt mixer? My mom only has a 6 qt and it works just fine... I use a Bosch it so happens....
If you use dry yeast it is 3 tbsp.

boruchhashem

Wed, Apr 30 2008, 12:01 pm

montrealmommy wrote:

5lbs. is approx. 15 cups of flour
if you ahve it in Kg, 5 lbs is a little less than 2 kg (1lb=2.2kg)

WOuldnt it be a little OVER 2 kg?

Dayzmom

Wed, Apr 30 2008, 12:06 pm

15 cups flour and 5 cups water? It overflows - I tried it before even considering that it might not. It was not pretty.

sunshine!

Wed, Apr 30 2008, 12:17 pm

you can do it by hand... It is an easy dought to work with... I jusst called my mom, she makes it in a 6 qt but she does half at a time, sorry for the misunderstanding

Mevater

Thu, May 01 2008, 9:34 am

sunshine! wrote:

Ok, here goes:

5 lbs high gluten flour (sifted)
5 cups lukewarm water
1 cup sugar
3 tbsp dry yeast or 2 oz fresh yeast
3 whole eggs
1/2 cup oil
2 tbsp salt (or 3 tbsp kosher salt)

How many packets would that be (each Fleischmann's packet says 1/4 oz)- Would that mean 8- because fresh says 2 oz?

sunshine!

Thu, May 01 2008, 9:55 am

it's really like 2 1/2 packets, I think. I would measure it out because I don't use the packets, I have a big bag so I just measure by tbsp. It's impt to put in the correct amount...

RedVines

Thu, May 01 2008, 10:03 am

is this at all egg challah? my DH would really like me to try to make it...

Cdlf

Thu, May 01 2008, 11:09 pm

The conversion of fresh to dry yeast is 1 tablespoon dry for 1 oz. fresh. And each fresh is 2 oz. Can anybody out there tell us how many tablespoons are in the dry yeast packets? I have a big package. Also according to Devora Heller, I've watched her demo at least 3 times, dry yeast does not need to be spoofed, that's why she recommends it.

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