|
|
|
|
|
Forum
-> Recipe Collection
ivfhelp
|
Wed, May 22 2019, 7:11 am
Braid it and then let it rise again (~oven temp 200) for at least 20 minutes.
| |
|
Back to top |
0
|
Iymnok
|
Wed, May 22 2019, 7:17 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.
| |
|
Back to top |
2
|
gigi3
|
Wed, May 22 2019, 7:24 am
Substitute one cup of water for a cup of seltzer.
| |
|
Back to top |
1
|
Metukah
|
Wed, May 22 2019, 7:40 am
No eggs and not a lot of sugar makes challos that are light and fluffy.
| |
|
Back to top |
0
|
Blessing1
|
Wed, May 22 2019, 7:45 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.
| |
|
Back to top |
0
|
ddmom
|
Wed, May 22 2019, 8:57 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!
| |
|
Back to top |
0
|
mammale
|
Wed, May 22 2019, 9:12 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.
| |
|
Back to top |
0
|
Bnei Berak 10
|
Wed, May 22 2019, 9:19 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.
| |
|
Back to top |
0
|
Learning
|
Wed, May 22 2019, 9:23 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
| |
|
Back to top |
0
|
bobeli
|
Wed, May 22 2019, 9:58 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
| |
|
Back to top |
0
|
ddmom
|
Wed, May 22 2019, 12:46 pm
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!
| |
|
Back to top |
0
|
Related Topics |
Replies |
Last Post |
|
|
Anyone want to buy light blue condor tights off me
|
4 |
Fri, Apr 12 2024, 10:31 am |
|
|
Light velvet chairs- please help!
|
4 |
Wed, Apr 10 2024, 9:52 am |
|
|
To the Author(s) of the Bnos Tween Light Chodesh Newsletter
|
0 |
Mon, Apr 08 2024, 9:32 pm |
|
|
Can I light a match from an existing flame?
|
20 |
Fri, Apr 05 2024, 1:48 pm |
|
|
Do you have good taste? Light fixtures
|
1 |
Thu, Apr 04 2024, 12:03 am |
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
| |
|
|
|
|
|