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Forum -> Recipe Collection -> Challah and Breads
Dough not rising



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baba




 
 
    
 

Post Thu, May 21 2009, 10:07 am
I tried to make challe and know I did something sort of wrong in the recipe. Now the dough isnt rising. Can I still do something with it or can I only throw it away?
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DefyGravity




 
 
    
 

Post Thu, May 21 2009, 10:14 am
Is the dough in a warm place? I always turn my oven on for a bit, and then put the bowl of dough (covered with a towel) in there after most of the heat has dissipated.
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baba




 
 
    
 

Post Thu, May 21 2009, 10:28 am
I just finished baking, so I'll give that a try. Thanks.
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taliweber




 
 
    
 

Post Thu, May 21 2009, 10:56 am
make sure that the yeast NEVER touches the salt before you turn on the mixer.

also put a very very small anount of vinegar, you will feel it also in the great taste
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DefyGravity




 
 
    
 

Post Thu, May 21 2009, 11:09 am
What do you mean, that the yeast should never touch salt before you turn the mixer on? I put my yeast in warm water, and once it bubbles, I add salt, oil, eggs, and sugar and then add the flour and mix it. My dough always rises perfectly.
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taliweber




 
 
    
 

Post Thu, May 21 2009, 11:28 am
I always use the instant yeast not the cubes, and place it under the flour, with the salt last on top

I never use eggs in the Challah dough, it makes the dough hard, try once without them you will feel the diff. also as said let it rise in a warm place for 1.5 - 2 hours then before forming it out, roal it out flat then just roll it into along dough only then make out the form which you desire

have luck
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DefyGravity




 
 
    
 

Post Thu, May 21 2009, 11:32 am
I also use instant yeast, and don't find it necessary to go about doing it that way. I've made eggless challah before and IMO, the dough is harder without the eggs.
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TzenaRena




 
 
    
 

Post Thu, May 21 2009, 4:35 pm
Lots of eggs in my challah, and it's nice and soft. Kneading it longer helps for a softer texture. I do my challah by hand.

One possibility is that if the water is too hot, it can kill the yeast. I proof the yeast first - make sure it's active and bubbles, then mix it in, making sure to add the water at the right temperature, warm but not hot.
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bubby




 
 
    
 

Post Fri, May 22 2009, 3:29 am
I got up at 5:30 to make my challah. It takes about 4 hours to rise, I take challah, shape, leave another couple of hours, then bake. A full day process. My DD gave me the recipe, but hers rises in 1 hour!
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nicole81




 
 
    
 

Post Fri, May 22 2009, 5:56 am
bubby wrote:
I got up at 5:30 to make my challah. It takes about 4 hours to rise, I take challah, shape, leave another couple of hours, then bake. A full day process. My DD gave me the recipe, but hers rises in 1 hour!


use the fast acting yeast! it cuts the rising time in half.

baba- did your yeast even activate?

btw when I let my challah rise, I turn my oven on 450 for 2 minutes, shut it off, then put the bowl of dough in.
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DefyGravity




 
 
    
 

Post Fri, May 22 2009, 8:07 am
I buy a huge package of yeast from Sam's Club and my dough rises in about an hour, if not less.
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bubby




 
 
    
 

Post Fri, May 22 2009, 8:36 am
I bought new yeast from Costco & they rose beautifully! So now they're baking & smell delicious.
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baba




 
 
    
 

Post Sun, May 24 2009, 5:16 am
Just to let everyone know. I gave up on the batch and put it in the fridge. On friday I took it out, placed it on the stove while I was doing other stuff and was planning on turning it into something else. I kinda forgot about it and at some point I saw it had gotten a lot more. When I put in the new batch of challe, I added in a small role from this "failed" batch and it came out yummy. I ended up making it and had way too much challe that I could barely squeeze into my tiny freezer (dh had also bought challe in case the second batch would fail).
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