Please tell me the secret

Log in / Sign Up

List of Forums + New Post Recipe Box Usergroups Following My Posts Bookmarks

Private Messages Advanced Search Rules New User Guide FAQ Advertise Contact Us

Forum -> Recipe Collection -> Challah and Breads

View latest: 24h 48h 72h

Tefila

Sun, Nov 20 2005, 10:38 am

U see my challah is absolutley the yummmiest, fluffiest, softest the day I bake it Exclamation

but the following days grrr doesn't have that same softeness, like store ones. Exclamation

What do they do put preservatives or what?
Heeeeeellllppppppp Tongue Out

sarahd

Sun, Nov 20 2005, 10:59 am

Most likely. How about freezing yours, freilich? Or, are you using high-gluten flour? That also helps challah stay soft longer.

BrachaVHatzlocha

Sun, Nov 20 2005, 11:07 am

make sure the plastic bag you put it in is hole proof. also, you can warm it up on the blech or something....

Rivk

Sun, Nov 20 2005, 11:11 am

I keep my challa in the freezer and take it out a few hours before I need it. Otherwise it starts to get old no matter what kind of bag you put it in! I've heard that bread with eggs in it goes stale much faster than bread without eggs which would explain why challa gets hard right away. And some bakeries use dough conditioners and/or preservatives.

Tefila

Sun, Nov 20 2005, 2:55 pm

Quote:

bread with eggs in it goes stale much faster than bread without eggs which would explain why challa gets hard right away.

Now thats interesting thanks, I'll try w/hout eggs and use high gluten flour

MOM222

Fri, Jul 14 2006, 12:04 am

I freeze it when its fresh and take it out a few hours before I need it.
It taste like it just cooled.

micki

Fri, Jul 14 2006, 12:13 am

what do you put in? mine stays soft for a few days.

granolamom

Fri, Jul 14 2006, 12:55 pm

If you use shortening it stays soft a bit longer, though personally I'd rather keep mine in the freezer and take it out a few hours before the seudah. also I find adding gluten helps a bit.

Raisin

Fri, Jul 14 2006, 1:35 pm

thats why I bake mine on friday. (and make myself absolutely meshuga) But, freezing straight away is a good idea. I wrap mine really well, in yards of clingfilm, but they never taste the same for shabbos lunch. Still yummy, but not as good.

chocolate moose

Fri, Jul 14 2006, 1:42 pm

I also used to bake on Friday (afternoon)....it was hard. also if you need a parve oven, it complciates things!

MommyLuv

Fri, Jul 14 2006, 2:53 pm

I use vital wheat gluten, I find it makes a big difference in the weight...comes out fluffier... and it helps the challah stay fresh a bit longer.

I only make challah every 2-3 weeks, and I freeze them right after baking til a couple hours before the meal that I need them for.

it works for me!

Tefila

Fri, Jul 14 2006, 3:01 pm

Ok so I've worked it out I need to wrap it really well almost air tight that is what seems to have made a difference for me Confused

Also I noticed it was only a real problem once it had been cut and not completley covered. Whereas when it wasn't cut it was less of a problem. Thanks everyone Smile

Page 1 of 1