 |
|
 |
 |
|
|
Forum
-> Recipe Collection
-> Challah and Breads
simcha123456
↓
|
 Tue, May 12 2020, 6:35 pm
|
I want to make challah this week, but I can’t make 5 pounds! Looking to use 4-5 cups of flour. Does such a thing exists?
| |
|
| Back to top |
 0
|
realb
|
Tue, May 12 2020, 6:42 pm
I have a 3 cup recipe which you can double.
1/2 cup warm water
2 tsp yeast
2 tsp sugar
1 egg
1/3 cup oil
1/3 cup water
3 cups flour
1 1/2 tsp salt
3 Tablespoons sugar
Rise 1 hour , punch down. Rise another hour. Braid. Brush with egg. Let sit 40 min
Bake at 425 degrees for 15 min
Lower till 375 and bake till golden brown
| |
|
| Back to top |
0
|
imaamy
|
Tue, May 12 2020, 6:58 pm
I use my bread machine for dough
1 cup water
2 eggs
1/2 cup oil
1/2 cup sugar
1-2 t salt
4-5 cups flour
1 T yeast
I make dough on Thursday, refrigerate, let come to room temp on Friday, braid and bake 325 about 30 min
| |
|
| Back to top |
1
|
↑
simcha123456
↓
|
Tue, May 12 2020, 7:30 pm
Thank you so much!!!  this just made me so happy
| |
|
| Back to top |
0
|
Chana Miriam S
|
Tue, May 12 2020, 9:38 pm
Put in mixer or bread maker in this order:
1 cup soy milk
1/2 cup hot water
Mix then add
1/4-1/2 cup sugar (1/2 is for challah, 1/4 is for hamburger buns or savoury bread)
1 TBSP instant yeast (you don't have to wait for it to proof)
1/4 cup oil
4.5 level cups of stirred flour (675 grams)
1.5 tsp salt
1 egg
you can also add up to a cup of dried fruit of pretty much any kind. you might need to adjust for moisture if you do, but it won't be much.
I make 4X this recipe when I want to take challah with a bracha
you are looking for a moist but handleable dough.
moist and handleable means it might be a touch sticky, but you can work with it easily. the more most the dough the better the finished product.
I rise the dough once, timing depends on room temperature, so if you have a proof function on your oven, use it for a more consistent rise
work the dough so you get as much air out as possible and then form the loaves, spray some cooking spray on top and cover with plastic. once they have risen but are not completely risen, remove the plastic, brush with egg and I put various toppings on. crystallized sugar, zaatar (on a non sweet dough), seeds, caramelized onions etc.
I bake at 350 on convection. if you don't have convection, bake on 325. every oven is different so keep an eye on it, or set a timer for 30 minutes if you are going to walk away. it is ready when the cracks between the braids are not bright white but not brown either. this challah does not sound hollow when ready, so don't use that method to decide if it is ready!
| |
|
| Back to top |
1
|
mazeltov
|
Wed, Jul 08 2020, 6:24 am
| simcha123456 wrote: | | I want to make challah this week, but I can’t make 5 pounds! Looking to use 4-5 cups of flour. Does such a thing exists? |
Note: You can only do the mitzvah of hafrashas challah if you are using a certain amount of flour, and you can only make a bracha if you are using a certain amount of flour.
So, if you are making a smaller quantity of flour, make sure to check the halachos of whether you should do the mitzvah of hafrashas challah and whether you should make the bracha.
The hafrashah and bracha may be required or forbidden depending on the quantity of flour.
It is recommended to always bake at least the minimum for the mitzvah but if you bake less, be aware that the halachos are different.
| |
|
| Back to top |
1
|
heidi
|
Wed, Jul 08 2020, 7:56 am
Amazing recipe
2 and 1/4 tsp. yeast
1/8 c sugar
2 cups lukewarm water
Let rise for 20 min.
Add
1 egg
1/2 c sugar
1/2 c oil
6.5 c flour
1/2 tbps salt
Let rise for 3 hours
Form brush with egg and bake at 350° for 30 min.
3 medium challahs
I make with whole wheat flour spelt flour, a mix, doesn't matter. Always comes out yum
| |
|
| Back to top |
0
|
↑
simcha123456
↓
|
Sun, Jul 19 2020, 4:58 am
Thank you! That recipe sounds delish!
and yes, I’m aware that it needs to be a full recipe to make the brachot. But thanks!!
| |
|
| Back to top |
0
|
Ruchi
↓
|
Sun, Jul 19 2020, 5:29 am
| simcha123456 wrote: | | I want to make challah this week, but I can’t make 5 pounds! Looking to use 4-5 cups of flour. Does such a thing exists? |
I have a small recipe that uses half a packet of flour (1 packet being 1.5 kg flour)
Please let me know if you are interested.
| |
|
| Back to top |
0
|
↑
simcha123456
↓
|
Sun, Jul 19 2020, 5:42 am
| Ruchi wrote: | I have a small recipe that uses half a packet of flour (1 packet being 1.5 kg flour)
Please let me know if you are interested. |
Sure! I’d love it!!
| |
|
| Back to top |
0
|
↑
Ruchi
↓
|
Sun, Jul 19 2020, 5:45 am
| simcha123456 wrote: | | Sure! I’d love it!! |
Great! I will be in a position to post it later on today, say about in six hours time.
| |
|
| Back to top |
0
|
↑
simcha123456
↓
|
Sun, Jul 19 2020, 6:01 am
| Ruchi wrote: | | Great! I will be in a position to post it later on today, say about in six hours time. |
No rush whatsoever!!! Thank you so much! Whenever you have the time!
| |
|
| Back to top |
0
|
↑
Ruchi
↓
|
Sun, Jul 19 2020, 4:43 pm
Challah Recipe:
1.65 lbs of Challah Flour
1 oz yeast (fresh or dried)
Just under 2 cups lukewarm water
1/4 cup oil
1/3 cup sugar
1 Egg
1 1/2 teaspoons salt
Preheat oven for 30 minutes at 200c
First put flour into mixer bowl. Then make a small hole and place the yeast inside and cover up with flour. Then add the rest of the ingredients with the salt added in last.
Mix well.
After finishing to mix switch off machine and leave to stand for five minutes. Thereafter. Mix again on low speed for ten minutes.
Leave to rise covered with a towel until double in size (approximately an hour)
After it has risen knead the dough with your hands for a few minutes until all the air bubbles have been busted out.
Then braid or shape as desired and leave to rise again for 20 minutes.
Brush with beaten egg yolk mixed with a bit of sugar and sprinkle sesame seeds on top.
Bake at 200c for 25 minutes.
On some powerful electric ovens it needs to be baked at 180c.
This recipe can be doubled!
(When doubled you need to use 650ml water)
Enjoy 
| |
|
| Back to top |
0
|
chaya678
|
Sun, Jul 19 2020, 4:50 pm
https://atasteofchallah.com/re.....llah/
I have been doing this the past few weeks because so don’t have the energy to make so much challa. It make 2 small loaves so would double if you need more. Super simple and tastes good.
| |
|
| Back to top |
0
|
↑
simcha123456
|
Sun, Jul 19 2020, 5:28 pm
|
Wow!! Thank you ladies so much!!
| |
|
| Back to top |
0
|
Alwaysmiling
|
Thu, Mar 21 2024, 10:42 am
| Ruchi wrote: | Challah Recipe:
1.65 lbs of Challah Flour
1 oz yeast (fresh or dried)
Just under 2 cups lukewarm water
1/4 cup oil
1/3 cup sugar
1 Egg
1 1/2 teaspoons salt
Preheat oven for 30 minutes at 200c
First put flour into mixer bowl. Then make a small hole and place the yeast inside and cover up with flour. Then add the rest of the ingredients with the salt added in last.
Mix well.
After finishing to mix switch off machine and leave to stand for five minutes. Thereafter. Mix again on low speed for ten minutes.
Leave to rise covered with a towel until double in size (approximately an hour)
After it has risen knead the dough with your hands for a few minutes until all the air bubbles have been busted out.
Then braid or shape as desired and leave to rise again for 20 minutes.
Brush with beaten egg yolk mixed with a bit of sugar and sprinkle sesame seeds on top.
Bake at 200c for 25 minutes.
On some powerful electric ovens it needs to be baked at 180c.
This recipe can be doubled!
(When doubled you need to use 650ml water)
Enjoy |
Thanks ruchi!
I was searching for a small batch challah recipe and picked yours. Doing now a few weeks in a row and is always delicious, easy and fluffy!
Thanks!
| |
|
| Back to top |
1
|
↑
Ruchi
↓
|
Thu, Mar 21 2024, 12:18 pm
| Alwaysmiling wrote: | Thanks ruchi!
I was searching for a small batch challah recipe and picked yours. Doing now a few weeks in a row and is always delicious, easy and fluffy!
Thanks! |
That's so wonderful to hear.
Thank you for your kind feedback
| |
|
| Back to top |
0
|
ewwpeas20
↓
|
Wed, Aug 07 2024, 10:12 pm
| Ruchi wrote: | Challah Recipe:
1.65 lbs of Challah Flour
1 oz yeast (fresh or dried)
Just under 2 cups lukewarm water
1/4 cup oil
1/3 cup sugar
1 Egg
1 1/2 teaspoons salt
Preheat oven for 30 minutes at 200c
First put flour into mixer bowl. Then make a small hole and place the yeast inside and cover up with flour. Then add the rest of the ingredients with the salt added in last.
Mix well.
After finishing to mix switch off machine and leave to stand for five minutes. Thereafter. Mix again on low speed for ten minutes.
Leave to rise covered with a towel until double in size (approximately an hour)
After it has risen knead the dough with your hands for a few minutes until all the air bubbles have been busted out.
Then braid or shape as desired and leave to rise again for 20 minutes.
Brush with beaten egg yolk mixed with a bit of sugar and sprinkle sesame seeds on top.
Bake at 200c for 25 minutes.
On some powerful electric ovens it needs to be baked at 180c.
This recipe can be doubled!
(When doubled you need to use 650ml water)
Enjoy |
How many cups is this? And what are the temperatures in Fahrenheit?
| |
|
| Back to top |
0
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
|  |
 |
|
 |
|
|
