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-> Recipe Collection
-> Challah and Breads
seeker
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 Fri, Jul 06 2018, 7:39 am
Large Ziploc bags containing full batch of dough, frozen solid at 9pm so I took it out planning to put it in the fridge to shape in the morning. But I fell asleep in between. Woke up a little while ago, bags were full of air which I released, and were room temperature which seems average, neither cool nor warm at all.
Is it safe to use this dough?
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lkwdlady
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Fri, Jul 06 2018, 8:02 am
Yes!
Unless it has a bad smell...
Most of the time it was defrosting- only after defrosted did it begin to rise. I sometimes rise my challah dough for 4 hours.... occasionally even longer
Sounds like in an hour from now you can shape and bake!
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BadTichelDay
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Fri, Jul 06 2018, 8:06 am
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Should be okay, I think. The dough contains yeast, doesn't it? The fermentation should keep bad bacteria away. And it gets baked and not eaten raw. Maybe smell it. If it smells like a healthy live yeast dough, go ahead. If it smells "off", toss.
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seeker
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Fri, Jul 06 2018, 9:31 am
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When I opened the bag the released air had a very sharp smell like from the yeast alcohol. Don't know what that means for the dough itself. I'm just concerned about the raw eggs.
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BadTichelDay
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Fri, Jul 06 2018, 10:15 am
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An alcoholic smell is okay, yeast produces small amounts of alcohol as it ferments. Regarding the eggs - if you bake the challot well until they are really done through, that should kill all germs, including Salmonella. Just don't taste the dough before that and bake 'em well.
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