Shortcuts for Decent Shabbos Meals

amother

Tue, Aug 09 2022, 10:50 pm

I'm going to divide this into a bunch of posts.

CHALLAH

Option #1 - Buy

This is obviously the most expensive option. If you can get it on sale, bakery challah freezes beautifully!

Option #2 - Semi-homemade

Buy package of Rhodes dinner rolls.

Pile a few in a loaf pan, let them defrost and rise. They will look almost braided!

OR defrost rolls, roll into strands and use to make small braids.

Option #3 - From Scratch

Warm up 5-8 cups of water (I fill my electric urn about 2/3 to 3/4 and turn it on for a few minutes OR use a small pot, and put it on the stove for a few minutes).

In large challah bowl, pour a bag of flour. (I use the cheapest unbleached.)

Dump in sugar. It's probably between 1/2 to 1 cup, but it's forgiving.

Measure in about 2 tablespoons of salt. It's also forgiving, no need to level the spoon or anything.

Pour in some oil. It's probably between 1/4 and 3/4 cup, but it doesn't matter exactly.

Check and pour in 5 eggs. (It would probably be fine with a different number, but that's what I do.)

Measure about 3 tablespoons of dry yeast.

Add your water. It will work if it's anywhere between warm and very warm, but if it's too hot to knead with your hands it's probably too hot.

Mix with your hands until it forms a dough. Some weeks it's stickier than others, but it always comes out fine. (Kneading not necessary.) Leave it to rise for between 1/2 to 2 hours (okay sometimes more), shape, let rise again for 1/2 hour or so, optionally egg and add toppings, and bake.