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Forum
-> Recipe Collection
-> Challah and Breads
abaker
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Wed, Oct 28 2020, 9:08 pm
I want to make a bunch of challah for the freezer but I am out of eggs so looking for a good egg free recipe with basic ingredients.
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keym
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Wed, Oct 28 2020, 9:16 pm
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
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tweety1
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Wed, Oct 28 2020, 10:29 pm
Chezchaya on Instagram has a delicious delicious recipe.
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lkwdlady
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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?
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keym
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Thu, Oct 29 2020, 6:04 am
lkwdlady wrote: | You bake without coating with egg? |
Yeah.
Extreme egg allergies in the family.
By now, we're so used to this that egg glaze tastes weird.
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singleagain
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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.
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Frumme
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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).
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PinkFridge
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Thu, Oct 29 2020, 7:42 pm
I make Rebbetzin Kanievsky's from the bio. About to take challah in a minute, beH.
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