No egg challah that freezes well

lkwdlady

Thu, Oct 29 2020, 12:06 am

keym wrote:

1 1/2 c sugar
2T+1t dry yeast
5 1/2 c water

2 T salt
1 c+1 T oil
5 lb flour

If sticky add a bit more flour.
Yummy sweet eggless challa

You bake without coating with egg?

singleagain

Thu, Oct 29 2020, 6:48 am

This is my mom's recipe.

5 lbs bread flour minus two cups
2 tsp salt
1/2 tsp baking powder

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3 tablespoons yeast
1 1/2 cup warm water (not hot)
2 tabelspoons suger

let proof

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1) 1 cup sugar
2) 1 cup oil
3) yeast mix
4) 3 cups water plus 2 tablespoon honey

make a hole in the flour mixture, mix in
knead by pulling out
let rise 1 hour
with Bracha -- Hafrashat Challah

Just found an edit

I put in 1 1/2 teaspoons baking powder. Makes challah more fluffy. And I don't always put in honey.

Frumme

Thu, Oct 29 2020, 9:15 am

Water challah for freezer (or fresh!)

3/4 cups warm water

3 tablespoons dry yeast

4 tablespoons of sugar

4 and ¾ cups warm water

1 cup canola oil

3 tablespoons salt

+/- 5 pounds of AP or bread flour

Proof yeast with sugar and first 3/4 cup of water. Meanwhile in another bowl, mix the rest of the water with the oil and salt; then mix in about 6 cups of flour (for a twist, these 6 cups can be switched to whole wheat without a problem). Then add the flour mixture to the proofed yeast and keep adding flour until a smooth but slightly sticky dough forms. Let double, take challah, shape, let rise again (about 30 min), and bake at 450 for 25-30 minutes.

Let cool and freeze immediately. Freezes and defrosts excellently. If you want to glaze it, brush oil on top before baking. I've also mixed all of the ingredients together in one bowl with good success, but find that letting the flour hydrate in the 2nd bowl of warm water really helps the overall texture of the end product (esp. if doing whole wheat).