ASAP NEED CHALLAH RECIPE

cbg

Wed, Jun 08 2016, 4:34 am

Anyone here have a link for Devorah Heller's Challah recipe
About to make it
Can't find it anywhere

Iymnok

Wed, Jun 08 2016, 4:52 am

Nope, but I can give you mine.

cbg

Wed, Jun 08 2016, 5:54 am

I need a light fluffy whole wheat challah recipe
That's not sweet
That Sepharadim can say Hamotzi on.
Something fool proof
With exact instructions

I always end up messing it up
Devorah Heller's recipe came out pretty good

I want FANTASTIC challahs
Like I taste when I go to other people.

If your challah fits this criteria, then please post
About to start making challah

PinkFridge

Wed, Jun 08 2016, 7:41 am

Personally, I've had tremendous hatzlacha with Rebbetzin Kanievsky's challah. The one in the biography, not the BY cookbook. Slightly different proportions IIRC. I use Costco bread flour.

That said, if I was going to try another, I'm sure I'd want to try Mrs. Heller's. Here it is, as per a handout at a challah bake she was featured at:

5 lbs. high gluten flour (sifted - see below)
5 c. lukewarm water
3/4 c. sugar, or as desired
3 Tbsp. dry yeast (or 2 oz. fresh yeast)
3 whole eggs
1/2 c. oil
2 Tbsp. salt (or 3 Tbsp. kosher salt)

Combine sugar, water and yeast. While these 3 ingr. sit together, sift the flour and transfer 6 c. of the flour on the top of the first 3 ingr. Add eggs, oil and salt. Start the machine on high speed. After a few minutes, you should have a sticky paste. Lower the speed and add the rest of the flour over a span of 6-8 minutes. Let the dough rest for 15 minutes. Give the dough a final spin for one more minute, then pour an additional 2 Tbsp. of oil on top of the dough.
Transfer to a large bowl and cover. After 45 - 60 minutes, separate a piece of dough, make the bracha, and braid the challah. (CYLOR as to the best way of disposing of the taken dough.) Allow the dough to rise for another hour and then egg the challah. Bake for 1 hour at 350. (If mixing dough by hand, dough should be kneaded until smooth, about 12 - 15 minutes.)
Yield: 4-5 large challahs.

I remember her recommending having a salt shaker with flour to use during the braiding to hold the shape better.

Last edited by PinkFridge on Wed, Jun 08 2016, 9:04 am; edited 1 time in total

cbg

Wed, Jun 08 2016, 8:22 am

PinkFridge wrote:

Yes, thank you, I think this is it. I haven't baked challot since RH and I think this is it.

I went with a different recipe though.
Used ww flour
Dough is stiff
Is it suppose to be this way
Used a machine to nead.

PinkFridge

Wed, Jun 08 2016, 8:31 am

cbg wrote:

Let it rise. You might be surprised.

Iymnok

Wed, Jun 08 2016, 8:52 am

Wouldn't Rebbetzin Kanievsky's be lighter without the eggs?

PinkFridge

Wed, Jun 08 2016, 9:04 am

Iymnok wrote:

Wouldn't Rebbetzin Kanievsky's be lighter without the eggs?

Yes. Her recipe is in fact a water challah. I typed up Devoiry Heller's. I'll go back and edit to make sure that's clear.

cbg

Wed, Jun 08 2016, 9:36 am

PinkFridge wrote:

Let it rise. You might be surprised.

The recipe I used only had 4 cups of water per every 5 lbs.
1/2 cup oil, 4 eggs.
I didn't end up using the entire 5lbs, maybe 2 cups shy.
I used my Bosch to mix/nead.
Is this going to be a problem.
Will not enough water cause a stiff dough?
It was still a tiny bit sticky when I took out of the machine.
Or
Is that just the nature of using ww flour
Never worked with ww before

Last edited by cbg on Wed, Jun 08 2016, 9:41 am; edited 1 time in total

PinkFridge

Wed, Jun 08 2016, 9:38 am

cbg wrote:

The recipe I used only had 4 cups of water per every 5 lbs.
Is this going to be a problem
1/2 cup of oil
4 eggs

I'm not a maven. I do have a good 100%, honey, no egg ww challah that I've posted here. Now that you have the dough, see what happens. Hatzlacha!

cbg

Wed, Jun 08 2016, 10:11 am

How long should I let ww challah dough rise for?

After 2 hrs. it rose 1 1/2 times. But when I went to punch it down, it didn't seem to have any air in it. Not like white flour that you hear the air come out.