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Heavenly recipe for the Challah experience
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7 Comments Posted
Thank you for this great site. It certainly meets my needs.
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A few suggestions:
1. If you add water that is too hot to the yeast it will die and your bread will not rise. If that happens to you then make sure the water is not above 110 degrees.
2. When the dough is punched down it's advisable to fold the sides over so as to redistribute the yeast. You'll get a much better rise that way.
3. The secondary rise of 15 minutes is too short. 30 to 40 minutes is much more appropriate.
4. Once the bread goes in the oven, turn the temperature down after 5 minutes no more. Otherwise the outside will get scorched while the inside will remain undercooked.
5. Turning the temperature down to 300 degrees will be too low. It should be more like 340 to 350. Depending on your oven.
Good Luck
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Making Challah is an art that depends on many factors - the moisture in the air, the temperature of where you let it rise, and what you put into it. Don't give up!
If this is your first time baking bread, try to find a friend who you can watch and get "hands on" expereince with. Much of what to do depends on how it looks and feels.
And, if the challah isn't what you thought it would be, your attempt, your time, your energy is still worth it. You can make french toast, croutons, mix it into meat loaf, or just feed the birds. Your blessing made a difference!
Finally, buy the cook book this recipe comes from. The illustrations, the spiritual advice (It's easy to say "separate challah with a blessing" but this book explains exactly how), are all the highest quality you can find!
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i'm a complete novice. when mixing, at the beginning, does one need a mixer or do you use your hands?
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If you are referring to the yeast starter you can mix that by hand, once the yeast has risen you can add the rest of the ingredients and mix with the dough hook in the mixer or mix it all by hand with a good wooden spoon.
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How much flour do I need by weight
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12 cups of flour is approximately equivalent to 3 lbs. 11 oz
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