What's the "Secret Ingredient" in your Challah??

Silver Member Joined: Jan 22 2009 Posts: 855

Medola can you post the beer bread recipe pls?
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Gold Member Joined: Jul 25 2011 Posts: 1520

I put cinnomn and sugar on for rosh hashana. Yum, but too sweet for everyday. My dd puts sprinkles on hers. Smile

I bake mine on friday so they are super fresh and yummy. It's just not the same the next day. Frozen (soon after baking) and then reheated is also ok.

Silver Member Joined: Jan 29 2012 Posts: 745

For those who use vanilla sugar in the eggwash do u sprinkle w sesame seeds also? in the dough do u use it instead of regular sugar or half & half? is it very sweet?

I don't personally do this, but I've heard that baking the challah loaves with cabbage leaves placed underneath them gives the challah an amazing savory taste. Anyone ever tried it? Heard of it?
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Moderator Joined: Jun 05 2011 Posts: 3376

I really do have a 'secret ingredient'. It's called KM7, and I get it from someone who has connections with the bakery industry.

It is the preservative that bakeries use to keep their baked goods from becoming stale. You know how homemade challah tastes stale in a day or two while bakery challah is still soft and moist a few days later? That's their secret, KM7.

I make challah on Fridays, and we even taste the difference on Friday night, but especially on Shabbos lunch and beyond. I put about a Tablespoon into 2 lbs of dough. It's mostly natural - made of palm oil, so it's not too healthy, probably on par with margarine. However, there's only 1/32nd of a teaspoon in each slice, I figure!
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Silver Member Joined: Jan 29 2012 Posts: 745

Sorry idk if my q went thru but...if u put vanilla sugar in eggwash do u sprinkle w sesam seeds too? if u use spices & oil do u eggwash it 1st? if u put vanilla sugar in dough do u sub for reg sugar or put half & half? thanks

I don't have a secret ingredient but I do have a secret technique. When my challos are almost done I remove them from their pans and then put them straight on the racks. I then raise the oven temperature for about 10 minutes. This makes a fantastic crust on the outside while keeping it soft and delicious inside. Make sure you don't do this too early or your challos will fall and be flat (They shouldn't be soft at all, not on top or bottom when moving them).
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Where can I buy KM7????

I googled km7 and nothing came up.

Moderator Joined: Jun 05 2011 Posts: 3376

I add "love" and it comes out very good. I bake it first on 400 for fifteen minutes so it gets crispy on the outside then lower it to 350. I also brown the sesame seeds for the added crisp. Dh loves it that way. I warm it up before shabbos so its crispy on the outside and warm on the inside.
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Posted: Fri, Mar 02 2012, 4:10 am Post subject:

Senior Member Joined: Dec 26 2010 Posts: 110

after you finish kneading the dough, continue kneading it for another 5-10 minutes
(ok, I never do it that long), the extra kneading makes it so fluffy and heavenly!

ps. got this secret from my Zaidy, who told me thats what his mother would do.

Gold Member Joined: Feb 12 2008 Posts: 2386

Senior Member Joined: Dec 26 2010 Posts: 110

Moderator Joined: Jun 05 2011 Posts: 3376

I found out where to buy KM7! It's made by VIP Foods in Ridgewood, NY (near Queens, I'm told). Here's their site: http://www.vipfoodsinc.com/

They only sell it in 50lb boxes. However, when they do a production, they take off a few small containers for my relative, who gives me some of them.

I'm smelling a great business opportunity here for anyone in a large frum community! Buy the 50lb boxes, divide them up, and resell them. Although your smaller boxes won't have a hashgachah, unless you arrange for that to happen. Or you can just show people the hashgachah on the huge box and assume most people will trust that you've simply divided up that box.

My DH and kids can taste whether or not I've remembered to put KM7 into my challah each week; I'm a real fan of this stuff! I use it in cakes and cookies too, if I plan to freeze them or give them as gifts.

T&P, can you tell me what KM7 is??
Never heard of such a thing. Is it like bread-MSG or something??