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| Simple1 |
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 Posted: Mon, Apr 23 2012, 9:18 am Post subject: Re: re: Mom, can we have bakery challah next week?? |
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| libramom wrote: | with 3/4 cup of sugar in a 10 cup flour recipe it would not be sweet at all!
I put 1/2 a cup in a 4 cup flour recipe and thats hardly sweet or just sweet enough. |
I don't know if you are referring to my posts. But the 3/4 c sugar I used was for the linked recipe which is 5 lbs. The 10 C recipe has 1/2 C. And it didn't come out sweet, just enough sugar to give it flavor. I guess sweetness is a matter of taste, but some people think that very sweet Challah tastes too much like cake or donuts.
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| Merrymom |
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| Posted: Mon, Apr 23 2012, 10:10 am Post subject: Re: re: Mom, can we have bakery challah next week?? |
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| Raisin wrote: | | Merrymom wrote: | The problem with homemade challah is rarely the recipe, it's how you make it. The only really important thing is that you use high gluten flour and I find fresh yeast is a million times better than dry. Make sure you are getting high bubbles from your yeast and sugar mixture. After that what I do is bake it at 350, when it's nicely browned then I remove it from the pans and put it directly on the rack and continue baking for about 10 minutes but at a higher temperature. This way the entire challah will become crusty on the outside but will stay soft in the inside. Remove and let cool on something metal. Do not let it cool down on towels or in the pans as this will soften it up.
I hate to brag but I make the best challah ever  (which I'm only mentioning so that you should trust my method here). |
everyone loves my challa (really) and I only use dry yeast. Maybe I'll try fresh one week and see if it makes a difference. I can't stand too crusty challa though. I use strong flour and always make it fresh on friday. I tried a bunch of recipes and now use devorah hellers recipe.
Most bakery challa is dry and too crusty ime. Even though the other stuff the bakeries make is much better. |
Dry yeast is good when it's very fresh but those large packages especially are really bad. Once they are opened something goes wrong with it, I'm not sure what.
I also use Devorah Heller's recipe although I use more sugar. I can make very soft challah but my family hates when I do that, only my bilkelach are made soft.
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| Simple1 |
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| Posted: Mon, Apr 23 2012, 10:12 am Post subject: Re: re: Mom, can we have bakery challah next week?? |
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| Merrymom wrote: | | Raisin wrote: | | Merrymom wrote: | The problem with homemade challah is rarely the recipe, it's how you make it. The only really important thing is that you use high gluten flour and I find fresh yeast is a million times better than dry. Make sure you are getting high bubbles from your yeast and sugar mixture. After that what I do is bake it at 350, when it's nicely browned then I remove it from the pans and put it directly on the rack and continue baking for about 10 minutes but at a higher temperature. This way the entire challah will become crusty on the outside but will stay soft in the inside. Remove and let cool on something metal. Do not let it cool down on towels or in the pans as this will soften it up.
I hate to brag but I make the best challah ever (which I'm only mentioning so that you should trust my method here). |
everyone loves my challa (really) and I only use dry yeast. Maybe I'll try fresh one week and see if it makes a difference. I can't stand too crusty challa though. I use strong flour and always make it fresh on friday. I tried a bunch of recipes and now use devorah hellers recipe.
Most bakery challa is dry and too crusty ime. Even though the other stuff the bakeries make is much better. |
Dry yeast is good when it's very fresh but those large packages especially are really bad. Once they are opened something goes wrong with it, I'm not sure what.
I also use Devorah Heller's recipe although I use more sugar. I can make very soft challah but my family hates when I do that, only my bilkelach are made soft. |
I heard that the large bags of yeast, you should keep in the freezer after opening. I did and it worked for me.
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| smoms |
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Joined: Dec 29 2007
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| Posted: Mon, Apr 23 2012, 11:22 am Post subject: Re: re: Mom, can we have bakery challah next week?? |
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| Simple1 wrote: | | libramom wrote: | with 3/4 cup of sugar in a 10 cup flour recipe it would not be sweet at all!
I put 1/2 a cup in a 4 cup flour recipe and thats hardly sweet or just sweet enough. |
I don't know if you are referring to my posts. But the 3/4 c sugar I used was for the linked recipe which is 5 lbs. The 10 C recipe has 1/2 C. And it didn't come out sweet, just enough sugar to give it flavor. I guess sweetness is a matter of taste, but some people think that very sweet Challah tastes too much like cake or donuts. |
I guess sweetness is relative. I have used 3/4 cup sugar per 5 lbs. flour and found it to be too sweet. Perhaps the amount of salt in the recipe is a factor as well?
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