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Do eggs keep challah fresh through Shabbos?

 
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amother




OP
 

Post Mon, Oct 07 2019, 9:45 am
I have a great challah recipe that uses no eggs (but also tastes great with eggs). I always freeze the challah I make and take it out a few hours before I need it. I want to start selling challah in my community, and assume many buyers will not freeze it like I do. I want challah that is bought on Friday to stay fresh throughout Shabbos if kept in its airtight packaging but not frozen.

I’ve heard that eggs help challah keep fresh. Is this true? How many eggs per 2.5lb/kg flour would I need for it to work?

Thanks
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amother




Blonde
 

Post Mon, Oct 07 2019, 10:21 am
I make an egg challah, and it does not stay fresh to my liking. I know there is some trick, but I don't now what it is!
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zaq




 
 
 
 

Post Mon, Oct 07 2019, 11:22 am
Honey is a humectant (absorbs and holds water from the air) and supposedly helps keep baked goods from drying out. I bake challah with honey but haven’t noticed that it stays more moist than any other challah. Then again, I bake my challah till it’s pretty dry to begin with.
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Zeleze




 
 
 
 

Post Thu, Oct 10 2019, 10:52 am
I make Chalah |WITHOUT eggs, and it keeps fresh for Shabes

No bakery here in Israel use eggs so I do the same
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amother




Aquamarine
 

Post Fri, Dec 10 2021, 1:49 pm
Would love to know how to keep challah fresh for shabbos day. It’s always hard and crumbly.
Do the bakeries add something?
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zaq




 
 
 
 

Post Fri, Dec 10 2021, 1:52 pm
Bakeries do have access to dough conditioners that the domestic baker doesn’t, but I suspect it’s more a matter of oil content than anything else.
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amother




Yolk
 

Post Fri, Dec 10 2021, 1:56 pm
Keep you challah in a bag. That's how it stays fresh.
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amother




Aquamarine
 

Post Fri, Dec 10 2021, 2:02 pm
amother [ Yolk ] wrote:
Keep you challah in a bag. That's how it stays fresh.


Of course it’s in a bag that doesn’t make a difference.
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amother




Tealblue
 

Post Fri, Dec 10 2021, 2:07 pm
My challah stays fresh through Tuesday. I do use eggs, oil and honey, but I'm not sure that's why.
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amother




Yolk
 

Post Fri, Dec 10 2021, 2:08 pm
amother [ Aquamarine ] wrote:
Of course it’s in a bag that doesn’t make a difference.


Mine has never been hard the next day. I can make on Wednesday and it's fine throughout shabbos.

I guess put yours in a freezer and let it sit out a few hours before.
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