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| willow |
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 Posted: Thu, Feb 12 2009, 6:37 am Post subject: |
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| Truth is I would just throw in the whole 5 pound bag it is a forgiving recipe and its nice to make the Brocha
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| chanchy123 |
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Location: Gush Ezyon, Israel
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| Posted: Thu, Feb 12 2009, 6:40 am Post subject: re: Mishloach Monos question |
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Of course they'll use it for the seuda. Maybe make your challah into a special shape (fish/a megilla/a crown?) to add a special flare to their seuda.
Hey I just gave myself a great idea for MM, I like giving things that will end up on the Seuda table. I really need to find out what people do for MM in our new community.
_________________
גשם, גשם בוא!
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| shabri |
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| Posted: Thu, Feb 12 2009, 1:02 pm Post subject: Re: re: Mishloach Monos question |
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| willow wrote: | Sorry I did not notice it. 
4 packets of fleishmens rapid rise yeast.
puff with 4 1/2 cups of very warm water and tablespoon or less of sugar (I use demerra)
when puffs add 2 kilo about 5 pounds of ww flour. You can make a Brocha with this recipe.
a cup or two (depends on how sweet you want) of sugar or honey.
3 large eggs
1/2 cup canola oil
2 Table spoon salt.
I mix it and knead it for 10 minutes. This is important to make it soft and light (The the dough feels great at this point).
I oil the dough lightly after ten minutes
Place a slightly damp towel over the bowl, put it by the stove with something boiling or cooking to make sure its warm and moist in the room. ( I always do my chicken soup at this time)
Let rise for one hour.
Punch down and take Challah with Brocha.
Shape how you like.
Place pans by stove for 35-45 minutes but no more then that because don't want it to dry out.
Egg with whatever mixture you like.
on 350 bake in oven for as long as it takes to get lightly golden and you hear a hollow knock on the bottom. Approx for large challah 35 minutes but really depends on your oven.
Remove to racks.
Make a big Brocha and enjoy.
It always gets raves reviews and I have been baking and trying different challah recipes since I am 12. |
1. Does it have to be Fleishmans yeast? Where do you find it in Israel?
2. When you mix/knead is that b hand or with a mixer?
thanks for posting the recipe
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| willow |
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| Posted: Thu, Feb 12 2009, 1:25 pm Post subject: |
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| I hand knead. The yeast of course you can use any but I found for me it has the best success rate with that. I have my mother send it lol its one of my meshugasim.
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| zaq |
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| Posted: Thu, Feb 12 2009, 1:48 pm Post subject: Re: Mishloach Monos question |
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| willow wrote: | | I make the best WW Challah in the world ........................ Should I ditch the idea? |
No, why should you? If they don't use it for the seudah, which would be the obvious choice, they can use it the next day for sandwiches, or more likely, freeze it for shabbos. why would you think they'd throw it out, what difference does it make if it's whole wheat or white as far as what they're going to do with it, and why would challah be any different from any other perishable food in this way?
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| Aidelmom |
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| Posted: Thu, Feb 12 2009, 1:51 pm Post subject: Re: Mishloach Monos question |
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| willow wrote: | I make the best WW Challah in the world (I know everyone thinks that they make the best  ). Even Bachrim who love white can't believe how soft, chewy and light it is. I happen to have a ton of ww flour I got on sale. I want to make a few for some ppl that mean a lot to me for Purim but since it doesn't fall out close to Shabbos the Challah will get all stale in their houses. My husband thinks they would use it for their Seuda because its so good. I think it will get stale. Should I ditch the idea? |
I don't get it. Wouldn't they just put it in the freezer? If you put it in the freezer right away it tastes perfectly fresh.
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| anonymom |
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| Posted: Thu, Feb 12 2009, 10:54 pm Post subject: Re: Mishloach Monos question |
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| Aidelmom wrote: | | willow wrote: | | I make the best WW Challah in the world (I know everyone thinks that they make the best ). Even Bachrim who love white can't believe how soft, chewy and light it is. I happen to have a ton of ww flour I got on sale. I want to make a few for some ppl that mean a lot to me for Purim but since it doesn't fall out close to Shabbos the Challah will get all stale in their houses. My husband thinks they would use it for their Seuda because its so good. I think it will get stale. Should I ditch the idea? |
I don't get it. Wouldn't they just put it in the freezer? If you put it in the freezer right away it tastes perfectly fresh. |
But you did not just take it out of the oven. So it has been out of your freezer, laying around for a few hours at best, and then re-frozen. I would think it has been compromised somewhat. I am very makpid that challah be fresh. I wrap mine well, freeze it while fresh and defrost 3-4 hours before the meal.
Unfortunately, I have had to throw away several challos received for SM. Forget about less than fresh! These were so bad they made me gag. Either they were wrapped while warm and got soggy and then defrosted in plastic and got double soggy. OY!
Willow, I'm sure your recipe is great and I even copied it down to try myself, but the answer to your ? is it could go either way.
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| willow |
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| Posted: Sat, Feb 14 2009, 2:46 pm Post subject: Re: Mishloach Monos question |
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| anonymom wrote: | | Aidelmom wrote: | | willow wrote: | | I make the best WW Challah in the world (I know everyone thinks that they make the best ). Even Bachrim who love white can't believe how soft, chewy and light it is. I happen to have a ton of ww flour I got on sale. I want to make a few for some ppl that mean a lot to me for Purim but since it doesn't fall out close to Shabbos the Challah will get all stale in their houses. My husband thinks they would use it for their Seuda because its so good. I think it will get stale. Should I ditch the idea? |
I don't get it. Wouldn't they just put it in the freezer? If you put it in the freezer right away it tastes perfectly fresh. |
But you did not just take it out of the oven. So it has been out of your freezer, laying around for a few hours at best, and then re-frozen. I would think it has been compromised somewhat. I am very makpid that challah be fresh. I wrap mine well, freeze it while fresh and defrost 3-4 hours before the meal.
Unfortunately, I have had to throw away several challos received for SM. Forget about less than fresh! These were so bad they made me gag. Either they were wrapped while warm and got soggy and then defrosted in plastic and got double soggy. OY!
Willow, I'm sure your recipe is great and I even copied it down to try myself, but the answer to your ? is it could go either way. |
Exactly I am not making fresh that day it will already have been frozen. I think I am not going to do it another time when its Eruv Shabbos
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| realeez |
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| Posted: Sat, Feb 14 2009, 8:22 pm Post subject: |
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| willow wrote: | | Truth is I would just throw in the whole 5 pound bag it is a forgiving recipe and its nice to make the Brocha |
You should ask a shailah believe it or not if you should be making a bracha if you are planning to give away most of it. I read about it once in Hamodia and asked my rav and he told me if I gave away more than a certain amount to actually not make a bracha!
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| willow |
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| Posted: Sun, Feb 15 2009, 6:50 am Post subject: |
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| Interesting I will have to ask my dh thank you
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| msym |
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| Posted: Wed, May 06 2009, 11:05 pm Post subject: re: Mishloach Monos question |
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| did anyone try this recipe for WW challah? how did it come out?
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| willow |
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| Posted: Thu, May 07 2009, 1:34 pm Post subject: |
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| I just made it again today. Looks great will have to wait till shabbos to taste;)
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