Mishloach Monos question

Platinum Member Joined: Mar 20 2005 Posts: 5262

I make the best WW Challah in the world (I know everyone thinks that they make the best Wink

). 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?

Diamond Member Joined: Sep 16 2007 Posts: 4185

I've gotten (and given) challah for MM. Of course I use it for the seuda! and I think it's a wonderful idea, just what MM is all about. (can you put me on your list? Laughing

)
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Posted: Wed, Feb 04 2009, 7:22 am Post subject: re: Mishloach Monos question

Of course they would use it for the seuda. It's still a seuda and you should have a hamotzei.

BTW, my sil makes a fantastic ww challah.

Platinum Member Joined: Mar 20 2005 Posts: 5262

But won't they already have bread for the Seuda or what if they are not making one but going out?

Posted: Wed, Feb 04 2009, 7:26 am Post subject: re: Mishloach Monos question

They can put it in the freezer, can't they?

What's your recipe? I'm looking for a good one.

Diamond Member Joined: Sep 16 2007 Posts: 4185

we always find room for good homebaked challah, even if we already have one we bought from the store.

Posted: Wed, Feb 04 2009, 8:15 am Post subject:

I think it will get used for the seuda, but make small challa-rolls with sprinkles on the top so it will be easy 4 them 2 eat even as a quick snadwhich early in the day if they want, or fit easier in the freezer.
also this way if they already bought challa they might still use urs as an extra on the table.

Platinum Member Joined: Mar 20 2005 Posts: 5262

Ok thank you. Good to know that it won't get stale and wasted.

Platinum Member Joined: Sep 11 2004 Posts: 19241

In my house I know it would get eaten Purim day. Between lunch, seudah, and snacking, any bread or challah we get gets finished up.
Once we got a really beautiful SM with all different types of breads and challahs, bagels and rolls. Not only did it look fantastic but tasted great too. We really enjoyed that one, and it was so much better than chips, chips, chips, chips. I can't even imagine how much work went into it.
Last year my son's Morah gave out her own little challah rolls along with the kiddie SM. My son gobbled it up as soon as we got back, which was perfect- lunchtime. He even wanted another one, barely noticed the treats he also got from her.
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Platinum Member Joined: Sep 10 2006 Posts: 6561

A friend of mine made "Challah-tashen" last year. Challah shaped like Hamantashen, but with fried onions or poppy seeds (not the spread like in cookies), instead of fruit, etc.
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Gold Member Joined: May 26 2008 Posts: 1606 Location: NY

Platinum Member Joined: Mar 20 2005 Posts: 5262

Sorry I did not notice it. Embarassed

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.

Platinum Member Joined: Mar 20 2005 Posts: 5262

Seriously people even use this recipe for Sheva Brochos its that good. Of course they up the sugar:) Wink

Posted: Wed, Feb 11 2009, 2:01 pm Post subject: re: Mishloach Monos question

Thanks Willow!

Platinum Member Joined: Mar 20 2005 Posts: 5262

Let me know how it comes out when you get around to using it

Platinum Member Joined: Jan 01 2006 Posts: 48136

Gold Member Joined: Oct 22 2007 Posts: 1711

Willow, 2 kilos converts to a little less than 4.5 pounds of flour. If I make it with five pounds, do I need to increase the amounts of the rest of the ingredients?

Platinum Member Joined: Mar 20 2005 Posts: 5262

Good Question. I use 2 bags of ww flour from Health food store. I think thats 2 kilo. When in America I think I use one 5 pound bag, but it has been a real long time. I am sorry.
I would do maybe 12 cups and add more flour as you see is necessary