Using already-baked challahs that have been frozen

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Forum -> Recipe Collection -> Challah and Breads

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Crayon210 ↓

Fri, Sep 08 2006, 12:42 am

Any suggestions for the best way to deal with the challahs I have that have already been baked and frozen (I.e., how do I get them to taste good for Shabbos)?

Thanks.

TzenaRena ↓

Fri, Sep 08 2006, 12:54 am

Warm up in the oven shortly before Shabbos.eg. Friday afternoon. do not overbake.

↑ Crayon210 ↓

Fri, Sep 08 2006, 12:58 am

Should I defrost first, if so, how much?

↑ TzenaRena

Fri, Sep 08 2006, 1:04 am

I don't think it's necessary. But I haven't done an exact scientific study Confused

I don't end up using my freezer challah up that often. I keep pushing it off, because I want to bake fresh. There's a lot of challah in my freezer Wink

↑ Crayon210

Fri, Sep 08 2006, 1:16 am

Thanks, I'll let you know IYH. :-)

Fri, Sep 08 2006, 1:42 am

I let them defrost at room temperature during the day, then put it on top of a pot on the plata so it's nice and warm.
Comes out very well.

shoy18

Fri, Sep 08 2006, 7:54 am

I take them out a few hours before shabbos and then stick them in the oven so thier warm for friday night. I dont usually have more than one leftover so I dont know how they fair shabbos day

rainbow baby

Fri, Sep 08 2006, 8:23 am

Wrap in tin foil not tightly though and place them in the oven. Also put holes in the tin foil.

chocolate moose

Fri, Sep 08 2006, 9:58 am

Would you prefer to make these smaller, just for lechem mishan and eveyone gets a taste, then use the rest for garlic bread from the blech?

That's a big hit in a lot of households.

Imhappy!

Fri, Sep 08 2006, 10:26 am

I always use challos from the freezer since I work on fridays too.
the one for friday night I warm up in the oven the one for shabbos lunch I keep in the freezer and in the morning I put it on the crock pot its yumm. only hting is you have to remeber to take it out of the freezer... LOL

melalyse

Fri, Sep 08 2006, 2:24 pm

I usually just defrost and they come out good.

mimsy7420

Fri, Sep 08 2006, 5:21 pm

Friday night, I usually stick it in the oven for like 20 minutes (wrapped in foil) before I turn off the oven.
Shabbos morning I put it on top of the crockpot.
YUM!

Motek

Sun, Sep 10 2006, 4:08 pm

I find that challa that is well-wrapped and frozen, then defrosted, is better than freshly made challa. My cousin, a balabuste concurs.

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