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All You ‘Knead’ To Know About Challah Dough

Mindy-072613-Challah

For an extra-special-shiny-finish, brush with egg wash twice, allowing a 10 minute interval between them. Be sure to brush on v-e-r-y gently, again to avoid deflation of your beautiful challah forms. Top with sesame seeds and/or sunflower and pumpkin seeds, pop in the oven and success is on its way!

Q. I’m writing this on Friday since I’m exasperated with how my challahs come out. The dough is excellent – soft and elastic. Everything looks fine until they come out of the oven. No one wants to eat them! They’re light colored and hard on the outside and dry and crumbly on the inside. I really want to do the mitzvah of hafrashas challah so what can I do to make sure my challahs and rolls come out nicely browned and more importantly, soft and moist?

A. The hopeless description of your challahs reminds me of my own exasperation years ago. I too, looked for an explanation for my yellowish, hard challahs. I was told to simply bake them on 400°F and voila! My challahs became the rave of town ever since!

Q. I’d love to have my family get used to whole wheat challahs but they won’t even look at anything that’s not pure white. Any ideas?

A. Easy does it! Start by substituting only 1 cup of flour with whole wheat and see how your family “swallows” it. If they don’t notice, gradually continue adding more whole wheat flour until slowly but surely you’ll be making 100% whole wheat challahs! Just remember to increase the amount of water in proportion to the whole wheat flour.

And now for the recipe:

Half and Half Challahs

2 ½ lbs. whole wheat flour
2 ½ lbs. Bleached all purpose flour
2 tbs. Dry yeast
2 tbs. Salt
1 cup canola oil
½ cup honey
5 cups lukewarm water

Mix, rise, braid and bake challahs as noted on the article.

Share your success or questions with us at: mitbashelpo@gmail.com

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.


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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.

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