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Forum
-> Recipe Collection
-> Challah and Breads
devorah1231
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 Mon, Jan 03 2022, 1:47 pm
I bake challah regularly. I noticed an issue I am having that sometimes when the challah is soft and yellow underneath (as opposed to brown) before I freeze, when I defrost it feels raw and slimy.
It is fully baked and feels and looks delicious before going into the freezer.
I don't like hard challah so I don't want to bake longer.
Anyone know what it is or have any suggestions?
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Living Princess
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Mon, Jan 03 2022, 1:50 pm
| devorah1231 wrote: | I bake challah regularly. I noticed an issue I am having that sometimes when the challah is soft and yellow underneath (as opposed to brown) before I freeze, when I defrost it feels raw and slimy.
It is fully baked and feels and looks delicious before going into the freezer.
I don't like hard challah so I don't want to bake longer.
Anyone know what it is or have any suggestions? |
Make sure to take it out of the pan right away and to cool it completely - best on a wire rack. Other it steams in the pan during the cooling process and this is what makes it soggy.
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sarah14
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Mon, Jan 03 2022, 1:52 pm
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U can also rewarm it I’m oven right before use for it to get a little crispy.
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devorah1231
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Mon, Jan 03 2022, 2:04 pm
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Thanks, actually just started moving it to the rack. It's a good idea to try to check it before Shabbos and heat it up if it's not hard enough.
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Israeli
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Mon, Jan 03 2022, 2:30 pm
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I put mine on top of the crockpot to crisp up the bottom.
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watergirl
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Mon, Jan 03 2022, 2:38 pm
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I was told by a caterer (who is a member here!) to wrap it really well in saran while it is still pretty warm. I do that and it is PERFECT when I let it thaw. I either reheat it right from the freezer or thaw it first, makes no difference. But I have the best outcome when I freeze before it cools, which is really counterintuitive.
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