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-> Recipe Collection
-> Challah and Breads
muffinsmommy
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 Sun, Feb 15 2009, 2:57 pm
I recently read somewhere this tip of putting a pan of water in the oven under the challah during the last few minutes of baking to give the challah moisture on the inside and crisp on the outside. Does anybody have any experience with this? How long exactly before you take the challah out do you put the pan in? What size pan and how much water?
Thanks.
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louche
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Tue, Feb 17 2009, 11:37 am
I doubt that the last few minutes would have much of an effect. Putting a pan of boiling water on the oven floor before putting the loaves in will encourage a chewy crust, as will spritzing the challah with water from a spritz bottle every so often. If you do this, do not glaze the challah with egg. I don't do this with challah but do with another kind of bread. It does not affect how moist the bread is on the inside, just develops a thick crust.
Size of pan and volume of water doesn't matter. any old roasting pan will do.
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