 |
|
 |
 |
|
|
Forum
-> Recipe Collection
-> Challah and Breads
smile
|
 Sat, Dec 03 2022, 5:59 pm
My Challah taste and its texture feels only fresh if I make it on Friday itself.
Even if I make it on Thursday and leave it out for shabbos, or I take a frozen batch out the freezer for shabbos, they never taste fresh.
What do, I do wrong or what should I do that It taste freshly made.
However my husband doesn't like warm Challah on shabbos itself.
| |
|
| Back to top |
 0
|
pause
|
Sat, Dec 03 2022, 6:01 pm
It depends on how you warm it up.
This is how I do it: Preheat the oven to 400. Turn it off, and immediately put in frozen challah. Remove before kiddush.
| |
|
| Back to top |
0
|
thornyrose
|
Sat, Dec 03 2022, 8:14 pm
|
I slightly underbake my challos, (let's say 10 minutes less) and then freeze them. Friday, I take them out of the freezer and bake on 350 for 20 minutes. Don't reheat it too close to Shabbos, it'll be cool for the seudah.
| |
|
| Back to top |
0
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
|  |
 |
|
 |
|
|
