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Crunchy golden challah recipes please.

 
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Hashem_n_Farfel




 
 
 
 

Post Thu, Apr 08 2021, 10:44 am
How do people make that type of challah?

That challah is filling but not sweet, it’s salty but flavorful. The crust is golden yellow and CRUNCHY. Anybody know what I’m talking about? How do you make it crunchy?

Thanks!!
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Hashem_n_Farfel




 
 
 
 

Post Thu, Apr 08 2021, 4:02 pm
Bump Smile
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estreya




 
 
 
 

Post Thu, Apr 08 2021, 4:32 pm
I think you're talking about "water challah" type recipe. Something like this?
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ra_mom




 
 
 
 

Post Thu, Apr 08 2021, 4:35 pm
I think you'd like Rebbetzin Kanievsky's recipe from the book written by her daughter.

https://m.youtube.com/watch?v=TZLDcK4mnnw

rena18 wrote:
The recipe from Reb Kanievsky's daughter Brachah Braverman, in the Artscroll Biography of Reb Kanievsky is as follows

DOUGH
6 1/3 cups (1 1/2 liters) warm water- divided
5 Tablespoons dry yeast
6 1/2 - 6 3/4 pounds (3 kilo) flour
2 Tablespoons table salt ( if using kosher salt: use 3 1/2 Tablespoons)
1 1/2 cups sugar -divided
1 1/2 cups oil

EGG WASH
1 egg
sesame seeds

https://www.imamother.com/foru.....89577

PM PinkFridge. I believe she skips the sugar and uses less than 1 cup honey since she likes it not as sweet.
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English3




 
 
 
 

Post Thu, Apr 08 2021, 4:47 pm
Water challah I have a recipe might post soon
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Hashem_n_Farfel




 
 
 
 

Post Fri, Apr 09 2021, 1:59 am
Thanks!
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rachelli18




 
 
 
 

Post Thu, Apr 15 2021, 10:14 am
I recently switched to making the challah recipe in Bais Yaakov Cookbook II p 24, entitled "challah." If you want a less-sweet challah, you can cut the sugar, but the texture is light and fluffy. The baking method, which calls for baking it at 450 for 10 minutes, and 400 for 30 minutes, makes an amazing crunchy golden crust. I use real challah pans, which also helps it crisp, and they slide right out because of the the high baking temperature.
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cbsp




 
 
 
 

Post Thu, Apr 15 2021, 10:18 am
rachelli18 wrote:
I recently switched to making the challah recipe in Bais Yaakov Cookbook II p 24, entitled "challah." If you want a less-sweet challah, you can cut the sugar, but the texture is light and fluffy. The baking method, which calls for baking it at 450 for 10 minutes, and 400 for 30 minutes, makes an amazing crunchy golden crust. I use real challah pans, which also helps it crisp, and they slide right out because of the the high baking temperature.


Can you please post the recipe?

Also, you don't grease the pans at all and it still lies right out? Are they non stick pans? (I have real pans but they're definitely not non stick!)
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