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-> Recipe Collection
ivfhelp
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Wed, May 22 2019, 4:11 am
Braid it and then let it rise again (~oven temp 200) for at least 20 minutes.
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Iymnok
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Wed, May 22 2019, 4:17 am
I add gluten. I heard that adding a little vinegar helps.
Proof the yeast. Let the dough rise after kneading it well. Let the challahs rise about 20 minutes. More in a cooler environment.
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gigi3
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Wed, May 22 2019, 4:24 am
Substitute one cup of water for a cup of seltzer.
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Metukah
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Wed, May 22 2019, 4:40 am
No eggs and not a lot of sugar makes challos that are light and fluffy.
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Blessing1
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Wed, May 22 2019, 4:45 am
Let the yeast proof for 15 minutes. Let the dough rise 45 minutes before braiding and 45 minutes after. Don't overwork the dough.
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ddmom
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Wed, May 22 2019, 5:57 am
It depends a lot on your recipe!
I put a very minimal amount of oil and sugar in my dough. I find that it weighs down the challa.
Also after it rose, when I braid it, I don't kneed the dough at all.(or punch it down)
I flip the dough on the counter,cut it with a big knife in however amount of challos you want to make and roll very softly in strands for braiding.
Hope I made myself clear!
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mammale
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Wed, May 22 2019, 6:12 am
ddmom wrote: | It depends a lot on your recipe!
I put a very minimal amount of oil and sugar in my dough. I find that it weighs down the challa.
Also after it rose, when I braid it, I don't kneed the dough at all.(or punch it down)
I flip the dough on the counter,cut it with a big knife in however amount of challos you want to make and roll very softly in strands for braiding.
Hope I made myself clear! |
Do you mind to post your recipe? I've been looking for a light and fluffy challah that isn't overly sweet.
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Bnei Berak 10
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Wed, May 22 2019, 6:19 am
Iymnok wrote: | I add gluten. I heard that adding a little vinegar helps.
Proof the yeast. Let the dough rise after kneading it well. Let the challahs rise about 20 minutes. More in a cooler environment. |
I second all of the above, professional advice. (but I never added gluten) And rise dough in a warmy place and no draft or wind.
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Learning
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Wed, May 22 2019, 6:23 am
I let the dough rise 3 hours than half an hour after I braid it. If I let it rise too long it gets too fluffy and looses its intense taste
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bobeli
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Wed, May 22 2019, 6:58 am
I just read an article about making a "gel" with some flour and water and then add it to the dough. They claim this will help.
Never tried it
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ddmom
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Wed, May 22 2019, 9:46 am
Challa recipe
1/2 C sugar
1/2C oil
5 Tbsp dry yeast
3 Tbsp salt
5/6 C warm water
Mix and wait a few minutes to proof yeast.(should be white and foamy!)
Add 5 lbs of flour gradually. Let rise at least an hour and a half!
If you have time let rise another 20 minutes after braiding.(I don't always do it but it still comes out good!)
I like a nice crust so I bake first 10 minutes at 450 then lower to 350 until ready.(optional!)
Delicious! I get lots of compliments!
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