web analytics
July 28, 2014 / 1 Av, 5774
Israel at War: Operation Protective Edge
 
 
At a Glance
Sections
Sponsored Post
IDC Advocacy Room IDC Fights War on Another Front

Student Union opens ‘hasbara’ room in effort to fill public diplomacy vacuum.



All You ‘Knead’ To Know About Challah Dough

Mindy-072613-Challah

For me, there’s nothing like making challahs for Shabbos. But I can’t say it’s always been the height of my week. There was a time when baking fluffy, light-as-a-feather challahs was a total mystery to me.

In those early years right after the wedding, my husband would assure me week after week that there’s absolutely nothing like my challahs but for me it was definitely not an oneg Shabbos.

The following anecdote will further illustrate my frustration:

One Friday night, my husband was about to cut open my freshly baked challah when suddenly, he raised it high, as if ready to throw. He was hinting that my challah was literally, “heavy as a brick!”

I wasn’t insulted.

I was upset.

I didn’t see the point in continuing to make those rock-hard challahs! But I decided I won’t give up. I’ll search for the perfect challah dough recipe relentlessly. I won’t stop till my challahs will taste fantastically delicious!

Well I must admit I’ve come a long way since then. After finally getting it right, I went on to selling my challahs in the neighborhood grocery. The process of improvement was on the rise just like my challah dough.

Eventually, I switched to making them whole wheat. I substituted margarine for oil, then subtracted the overall amount. Honey instead of processed sugar and no more eggs. These gradual changes brought me to an end product which once you taste you are not willing to forego.

As for the prep part, have no fear! The non-stick dough is soft and extra-easy to handle (great for little “helping” hands). The ingredients are simple and inexpensive (great for economization) and most of all, nothing beats the aroma of homemade challahs wafting from your kitchen. What’s more, come Shabbos, you’ll be delighted to see your family enjoying the fruits of your labor.

Here are various questions I’ve received about homemade challahs:

Q. I make challahs every week but they come out dry. Do you have a solution?

A. For you and others who have the same problem, I suggest trying the recipe below. (Those who prefer white challahs can switch the whole wheat flour to white and add only 1 liter water.)

In addition, here are a few tips I’ve picked up over time:

If you’re using a mixer, the initial mixing time for ingredients should be 7 minutes. Allow to “rest” 5 minutes, then mix again 5 minutes. Mix and rest one more time.

Leave the dough to rise in a covered bowl for 1-2 hours in a warm place or in the fridge (as explained in my previous article). Be sure to put the bag of dough in the back of your refrigerator overnight. Otherwise come morning, you might find a bulging bag of dough peeking out at you from your open refrigerator door (I’m speaking from experience)!

The secret to making airy challahs? Fill ‘em up with air! Instead of simply making ropes out of balls of dough before braiding challahs, roll out each ball of dough with a rolling pin. Then roll up jelly roll style. When you have 6 “rolls,” start braiding. You won’t believe the difference this makes!

Dough too dry? There are a few factors that can cause this problem even if you’re sure you’ve done exactly what the recipe instructs. The solution? It’s still not too late to add some moisture to the dough. After rolling out each ball of dough as instructed above, dip an egg brush in water and brush the dough, then roll up. Be careful not to add too much water as it will make the dough mushy.

After braiding your challahs, let them rise for about half an hour. The exact amount of time really depends on the weather so you might need to leave them for longer if they’re “winter challahs.” If so, you can speed up this stage by warming up the oven for a few minutes and then turning it off. Put the tray of braided challahs in the oven and leave the door open. Excess heat kills yeast so beware not to overdo it. You’ll know you did if the inflated forms suddenly deflate…Mindy-072613-Dough

Another way to ensure a good and even rise for your braided challahs: Instead of preheating the oven, turn it on just when you put the challahs in to bake. This way, the formed loaves will rise slowly as the heat gradually rises in the oven.

About the Author: Mindy Rafalowitz is a recipe developer and food columnist for over 15 years. She has published a best selling cookbook in Hebrew for Pesach and the gluten sensitive. Mindy is making progress on another specialty cookbbok for English readers. For kitchen questions or to purchase a sample recipe booklet at an introductory price, contact Mindy at mitbashelpo@gmail.com.


If you don't see your comment after publishing it, refresh the page.

Our comments section is intended for meaningful responses and debates in a civilized manner. We ask that you respect the fact that we are a religious Jewish website and avoid inappropriate language at all cost.

If you promote any foreign religions, gods or messiahs, lies about Israel, anti-Semitism, or advocate violence (except against terrorists), your permission to comment may be revoked.

Please use the Facebook Tab below to leave your comment:

2 Responses to “All You ‘Knead’ To Know About Challah Dough”

  1. Gil Gilman says:

    Quit waving that delicious looking challah under my nose…oh wait you are thousands of miles away…it must have been a mirage…

  2. Bonnie Moore says:

    Mmmm, challahs…. **shorts out keyboard with drool**.

Comments are closed.

SocialTwist Tell-a-Friend

Loading Facebook Comments ...
Loading Disqus Comments ...
Current Top Story
The United Nations Security Council
UN Security Council Demands Gaza Cease Fire
Latest Sections Stories
Respler-072514

The real solution to bullying is to empower the bullied child.

Schonfeld-logo1

Time outs increases compliance and positive behavior far more than other forms of discipline

Schild-Edwin

Interestingly, sometimes people who have a very high self-awareness may experience intense reactions to circumstances that others might respond to more mildly.

“You Touro graduates are automatically soldiers in [Israel’s] struggle, and we count on you,” Rothstein told the graduates.

The lemonana was something else. Never had we seen a green drink look so enticing.

On his marriage, he wrote: “This is what I believe: something of the core, of the essence of this meaningful and life-affirming Judaism will not be absent from our home” (1882).

With the recent kidnapping by the Hamas and the barbaric murder of three children – Gilad Shaar, Eyal Yifrach and Naftali Frankel, we believe that the best answer to honor the memory of those murdered is to continue building those very communities – large and small – that our enemies are trying to destroy.

Written entirely through Frayda’s eyes, the reader is drawn by her unassuming personality.

Adopting an ancient exegetical approach that is based on midrashic readings of the text, thematic connections that span between various books of the Bible are revealed.

While Lipman comes from an ultra-Orthodox background and is an Orthodox rabbi, he offers a breath of fresh air when he suggests that “polarization caused by extremism and isolationism in the religious community may be the greatest internal threat to the future of the Jewish people”

The Joys of Yiddish, Leo Rosten defines a mentch as “someone to admire and emulate, someone of noble character.”

Certainly today’s communication via e-mail, Facebook, Twitter and the like, including the ubiquitous Whatsapp, has reduced the need to talk with people and communicate at length.

More Articles from Mindy Rafalowitz
Mindy-062714-Bread

One thing I did know, judging from the urgency in her voice, was that she wanted an explanation fast.

Something-Cooking-logo

For your average Israeli, spicy hot might be fun, but not for me. Allow me to repeat – easy does it!

 It’s no joke – Pesach is looming closer and there’s still so much to do. This is definitely not a time to rest! Who isn’t putting in their “all” these days? But there is just so much you can do. Keep in mind that the key to success is in the hands of Hashem, so […]

For me, there’s nothing like making challahs for Shabbos. But I can’t say it’s always been the height of my week. There was a time when baking fluffy, light-as-a-feather challahs was a total mystery to me.

Yeast dough is considered one of the most basic but complicated of the dough family. Just think of the first cakes you made – I’m almost sure they weren’t yeast cakes.
But mine were!

It’s all over.

The orchestra is still, the lights are dimmed. Your simcha outfits hang in your closet, silent witnesses to a time you will treasure in your mind and heart forever.

It happens to all of us.

I call them “kitchen mishaps” and they can range from the small to large. Sometimes they come in extra small and other times they might be XXL just like our clothes sizes. But as I said, they happen to us all.

    Latest Poll

    Do you think the FAA ban on US flights to Israel is political?






    View Results

    Loading ... Loading ...

Printed from: http://www.jewishpress.com/sections/food/recipes/all-you-knead-to-know-about-challah-dough/2013/07/26/

Scan this QR code to visit this page online: