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Forum -> Recipe Collection -> Challah and Breads

Challa

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↑ hisorerus

Fri, Aug 05 2005, 7:46 am

Just found out the substitutions:

1 lb of flour = 3 cups
1 cup sifted = 1 cup minus 2 Tbsp unsifted flour

SO, 6 lbs of flour would be about 18 cups.

↑ lucky

Fri, Aug 05 2005, 9:01 am

[quote="Sunshine"I heard about her classes that she gives and always wanted her recipe. Thanks for posting it. I heard that she also gives tips on Challah making/baking. Did you go to her class. If so, can you share any interesting tips from her?[/quote]

Kneading is what gives the dough a good texture. She reccomends using dry yeast. she also says to use kosher salt(claims it has a better taste.)
She does not proof her yeast, just puts it in with the rest of the ingredients. Also, just one rising and no punching down. One very interesting thing she showed was to braid a challah from 6 strands, when u finish braiding cut off the ends and tuck them under the center of the chalah, it gives it a nice mound. also she showed us how to fold a disp. foil bekelah to make it into an oval shape.

hindyandrafi ↓

Wed, Aug 23 2006, 10:26 am

Does anyone have the exact recipe.. with the oven temp and time???

Annie ↓

Wed, Aug 23 2006, 2:59 pm

I have the recipe she handed out at the "class" I went to, and there is no baking information. It really depends how big the loaf is. I use her recipe and bake a regular size challah for about 30-35 minutes at 350 until it has a good color and sounds hollow when you "knock" on it.

Sifting the flour checks for bugs and also makes a lighter flour.

I've tried about 7 different challah recipes, and Mrs. Heller's is the easiest texture and easiest to work with.

↑ hindyandrafi ↓

Wed, Aug 23 2006, 7:47 pm

Is it tasty??? sweet? doughy?

rise above ↓

Thu, Aug 24 2006, 12:48 am

this is my recipe for challah. it comes out sweet, fluffy and absolutely delicious (my mom is famous for it!)
as an extra twist, I combine flour,sugar and margarine to make crumbs, and then sprinkle some on each challah- sort of like sweet rolls Smile

challah recipe:

2 cups sugar
4 cups warm water
3 ounces yeast - (in israel this is 1.75 pkgs)
little mix
as soon as bubbles:
6 eggs
1 1/4 cup oil
2 tbs salt
5 pounds flour = 2.5 kg
few tsp baking powder
mix low then high for long time
let rise for 1-2 hrs
egg them (add seeds if you like)
bake 250' 15 minutes
400 for 45 minutes

enjoy Smile

↑ rise above

Thu, Aug 24 2006, 12:56 am

also, I had the "challah lady" come to my shower. she's great and the recipe is good.

However, my family prefers more sweet, fluffy challah so we weren't so into it.

↑ Annie

Thu, Aug 24 2006, 9:18 am

so is that only one rise cycle then? You let it rise, then braid, then bake? Sounds yummy.

Buddy

Thu, Aug 24 2006, 10:26 am

How can challah be fluffy if you don't let it rise after you braid it?

I do the following to speed up the process:
after braiding all challa, I put them into the oven on 200 (not the little rolls- they bake faster cuz smaller size) when it's almost perfect height, I turn it up to 450 for about 10-15 minutes then down to 350 untill done (abt 1/2 hr. - depending on size of challa). I put the rolls into the oven when I put it on 350

challa tips:
keep the dough warm, try not to use cold ingredients (take out the eggs b/f u start making the dough- use warm water)
don't let the salt touch the yeast - it kills the yeast bacteria; I usually add the salt first or last
yolks add more texture
when u egg them, adding 1/4-1/2 t sugar will give it a nice color (the sugar browns)

supermom

Thu, Aug 24 2006, 10:46 am

lucky wrote:

1 cup sugar- or as much/little as you like
1/2 cup canola oil
3 1/2 tbs. kosher salt OR 2 1/2 tbs. table salt.

Why so little sugar? Does it come out bland since so little is added? And how about the oil? I usually add about that much for two pounds of challah. Is it meant to be a bland challah?

↑ hindyandrafi

Thu, Aug 24 2006, 3:04 pm

I was thinking the same thing.. its not alot of sugar and oil!!!

youngmom

Thu, Oct 05 2006, 5:21 pm

Quote:

Just found out the substitutions:

1 lb of flour = 3 cups
1 cup sifted = 1 cup minus 2 Tbsp unsifted flour

SO, 6 lbs of flour would be about 18 cups.

Does this mean sifted flour that you can buy or flour that I need to sift?

How much is 6 lbs of flour from a pre-sifted bag of flour (store bought)?

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