|
|
|
|
|
Forum
-> Recipe Collection
-> Challah and Breads
Cheshire cat
|
Mon, Apr 27 2020, 12:26 pm
Huge 7 lb dough is rising on the counter! The cup of sugar that was meant to be poured into machine is sitting prettily nearby.
I'm in a state of shock.
Is it salvageable, or do I give it up as a bad job?
| |
|
Back to top |
0
|
challahchallah
|
Mon, Apr 27 2020, 12:28 pm
Don’t give up! It will still be good bread, just not the sweet challah that’s you’re used to, probably more like a French bread flavor.
| |
|
Back to top |
1
|
Rappel
|
Mon, Apr 27 2020, 12:28 pm
It will be delicious. Enjoy
| |
|
Back to top |
2
|
Success10
|
Mon, Apr 27 2020, 12:31 pm
I don't know if it will rise properly without any sugar. Even pizza dough has sugar.
| |
|
Back to top |
0
|
Rappel
|
Mon, Apr 27 2020, 12:33 pm
Success10 wrote: | I don't know if it will rise properly without any sugar. Even pizza dough has sugar. |
It will rise great on the flour alone. I never add sugar to my challah (yay Sephardim), and it always comes out nice.
| |
|
Back to top |
3
|
Hillery
|
Mon, Apr 27 2020, 1:09 pm
What others said, plus you can always just put it back into the mixer and knead in the sugar for a good five minutes.
| |
|
Back to top |
5
|
challahchallah
|
Mon, Apr 27 2020, 1:21 pm
Success10 wrote: | I don't know if it will rise properly without any sugar. Even pizza dough has sugar. |
It will rise just fine without sugar. Many breads have just flour, water, yeast and salt.
| |
|
Back to top |
3
|
glamourmom
|
Mon, Apr 27 2020, 1:28 pm
I once did the same and only realized after it was all baked and it was fine.
let us know how it is. make a little roll so you can taste it now rather than wait till Shabbos.
| |
|
Back to top |
1
|
Cheshire cat
|
Mon, Apr 27 2020, 1:51 pm
Reporting back from the trenches:
Dough rose beautifully, really big and pillowy and perfect, despite missing sugar.
I did not take the time, as I usually do, to braid them. I just formed standard bread loaves.
They're in the oven now, house smells nice...
We shall see!
Thanks for your input, everyone.
| |
|
Back to top |
3
|
lavenderchimes
|
Mon, Apr 27 2020, 2:17 pm
I have forgotten sugar MANY times, lol! It doesn't taste the best, but dipping it in a little honey fixes it:) You can also add it and mix/knead it in.
| |
|
Back to top |
2
|
chocolate moose
|
Mon, Apr 27 2020, 2:51 pm
I posted a challah recipe once on a non Jewish board and the response was, wow that bread has enough sugar to choke a horse!
Our challahs generally have too much fat and sugar as it is. It won't hurt you to go without it for a while.
| |
|
Back to top |
1
|
Frumme
|
Mon, Apr 27 2020, 3:36 pm
OP, I'm so curious to how it came out!
Sugar in a recipe often helps with the dough structure. But at least you didn't double your sugar like I did once
chocolate moose wrote: | I posted a challah recipe once on a non Jewish board and the response was, wow that bread has enough sugar to choke a horse! |
Most non Jewish bread recipes also don't ask for 5lbs of flour enough bread to feed an army!
| |
|
Back to top |
4
|
chocolate moose
|
Tue, Apr 28 2020, 2:25 pm
Frumme wrote: | OP, I'm so curious to how it came out!
Sugar in a recipe often helps with the dough structure. But at least you didn't double your sugar like I did once
Most non Jewish bread recipes also don't ask for 5lbs of flour enough bread to feed an army! |
truth!
| |
|
Back to top |
1
|
lilies
|
Tue, Apr 28 2020, 2:28 pm
challahchallah wrote: | It will rise just fine without sugar. Many breads have just flour, water, yeast and salt. |
Does it taste salty without sugar?
| |
|
Back to top |
0
|
penguin
|
Tue, Apr 28 2020, 9:04 pm
You could always do egg wash w a little vanilla & sugar on top! Or even crumbs like one of the bakeries here does...
So glad your bread came out good OP.
| |
|
Back to top |
0
|
challahchallah
|
Tue, Apr 28 2020, 9:08 pm
lilies wrote: | Does it taste salty without sugar? |
It obviously depends how much salt you put in, but not usually if you just cut the sugar from a standard recipe. Sometimes I increase the salt if I’m in the mood for a saltier bread.
| |
|
Back to top |
0
|
Chana Miriam S
|
Tue, Apr 28 2020, 9:08 pm
No sugar? No problem. No salt? Get it back in the mixer.
| |
|
Back to top |
0
|
Cheshire cat
|
Tue, Apr 28 2020, 9:57 pm
It was ok. Only just ok.
The texture was really good, which I found surprising. I'd always thought that the sugar plays a role in proofing the yeast.
But man, this bread was salty! Since there was no sugar to balance the salty taste, all you tasted was SALT!
My takeaway: my recipe calls for a scant cup sugar for a 7-lb flour based dough. I will try halving the sugar, and reducing the salt a little next time. I was always nervous about tweaking the ratios because I was worried about texture.
Rappel, is your sephardic recipe for challah the same as the standard one, with the exception of sugar?
| |
|
Back to top |
1
|
Ora in town
|
Tue, Apr 28 2020, 10:03 pm
Cheshire cat wrote: |
Huge 7 lb dough is rising on the counter! The cup of sugar that was meant to be poured into machine is sitting prettily nearby.
I'm in a state of shock.
Is it salvageable, or do I give it up as a bad job? |
If it's rising, it's OK...
You really need the sugar just for the yeast to do it's work. If the yeast works, sugar is not indispensable for the taste... Forgetting salt would be worse, tastewise...
| |
|
Back to top |
0
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
| |
|
|
|
|
|