The BEST NO FAIL Delicious challah- by breslov

Log in / Sign Up

List of Forums + New Post Recipe Box Usergroups Following My Posts Bookmarks

Private Messages Rules New User Guide FAQ Advertise Contact Us

Forum -> Recipe Collection -> Challah and Breads

1 2 3 4 5 6 7 8 9 10 Next

View latest: 24h 48h 72h

Seraph ↓

Thu, May 22 2008, 7:34 am

I used to kill my challahs all the time. (Heck, I killed a different recipe challah last week.) I either made challahs that fell apart because they were too yeasty or that were too hard that they broke the challah knife. My husband requested that I not make challah anymore.

And then I discovered this no fail challah recipe, and since then, my challahs been the talk of the town. So I figure, I might as well share it. Why should I get all the credit?

PS. Warning- dont change the ingredients or the order of what you do or it may not be fail safe anymore.

1 oz yeast- 2 packages- 1.5 tbsp
2 c warm water. (Test the water- it should be only slightly above lukewarm. Not too cold or the yeast wont rise, not too hot or you'll kill the yeast)

Mix together.

Add:
.5 cup sugar
1 tbsp salt
3 c flour

Mix it all together.

Add one egg beaten.
Add .5 cup oil.

Mix together.

Add 3.5 to 4 cups flour.
Mix.

Let rise for an hour, punching it down at least 3 times during that hour.
Take challah.
Shape the dough. Brush with egg and put on topping- suchas mix of salt and garlic powder, or mix of sugar and cinamon, or poppy seeds, or sesame seeds. None is needed, they just add.. Let rise for 30 minutes.

Cook on 350 till golden brown. Approx 45 mins

AlwaysGrateful

Thu, May 22 2008, 7:41 am

Camn anyone convert this into a 5 lb recipe so I can take challah (and freeze the rest)?

↑ Seraph ↓

Thu, May 22 2008, 8:32 am

double it and its enough to take challah; 6.5-7 c is about one kilo, and 2 kilos is 4.4 pounds.

amother

Thu, May 22 2008, 9:32 am

how many cuos of flour do you need to use to make the bracha?
I feel withyour recipie you cann't

↑ Seraph ↓

Thu, May 22 2008, 10:12 am

well, the paper I have with the bracha says 1.66 kilo. So if u double it, u take challah with a bracha. if you don't, you take challah but without the bracha.

OldYoung

Thu, May 22 2008, 10:29 am

do you do all of the mixing and kneading by hand? machine? mixer? what kinds?

freidasima ↓

Thu, May 22 2008, 10:34 am

Sounds delicious breslov, what would happen if I would want to make it sweeter, like putting in raisins? or more sugar? would it "fail"? What do you think?

↑ Seraph ↓

Thu, May 22 2008, 11:43 pm

OldYoung wrote:

do you do all of the mixing and kneading by hand? machine? mixer? what kinds?

Hand.

Freidasima- first try it normally- its quite good. And then if u wanna play around with it, fine, but I cant promise it wont fail. (When I tried to play around with it, it did fail for me...)

Mishie

Fri, May 23 2008, 12:19 am

Where is this recipe from?

After the Challahs are baked, what type of consistency do they have?

↑ freidasima ↓

Fri, May 23 2008, 12:42 am

Thanks Breslov.
Shall do next week be'ezras Hashem, and let you know what happened.

↑ Seraph ↓

Fri, May 23 2008, 1:55 am

Mishie wrote:

Where is this recipe from?

After the Challahs are baked, what type of consistency do they have?

Very very fluffy. The fluffiest challah I ever tasted.
I found the recipe on the internet when I was looking for a fail safe recipe.

ps. to anyone who tried this- do NOT mix up the order of what you put in when. thats part of what makes it fail safe.

PS> It half faiiled for me when I tried to make it onion challah with a whole buncha raw onions in the middle. It didnt rise as nicely. So don't do that. Wink

(Ps. it still tastes good, it just looks flat.)

ora_43

Sat, May 24 2008, 10:25 pm

Breslov I tried your recipe it was awesome!!! I think it's the best challah I've made so far. Thanks!

Newsie ↓

Sat, May 24 2008, 11:30 pm

With the yeast- is that two small Israeli packages that equal 1 oz?

Pizza ↓

Sat, May 24 2008, 11:42 pm

I made it this shabbos - 50% whole wheat, 50% white; kneaded by hand; came out fluffy and moist

I may try 75% whole wheat next time

How many loaves did this make for other people? I got 4 loaves and a roll.

gamekeeper ↓

Sat, May 24 2008, 11:52 pm

can one use dry yeast that doesnt need to be in warm water first? I know that they dry yeast here goes funny if mixed with water first and have strict instructions to mix with flour directly.

they sound so good!
I might just try them for fun today Wink

sacohen

Sun, May 25 2008, 12:00 am

Gamekeeper I treat the dry yeast as fresh yeast. I mix it with the warm water first and my challas are yum- better than when I just used the dry yeast as they say (I use the purple packet).

↑ gamekeeper

Sun, May 25 2008, 5:45 am

thanks sacohen! I didnt know that the purple ones were kosher! funnily enough I have a few pkts in my cupboard bc dh bought them and I wasnt sure that they were ok. great! so maybe ill make some... hmmm.... fresh challa with soup for a week day supper... LOL

well its sooo freezing cold here!

↑ Seraph ↓

Sun, May 25 2008, 8:35 am

Newsie wrote:

With the yeast- is that two small Israeli packages that equal 1 oz?

No idea. I use the big israeli bags and just measure.

ora and pizza- I'm glad the recipe worked out well for you! just what I was hoping for- why should I be the only one who could make good challah when I didnt even make up the recipe?

rachel19977 ↓

Mon, May 26 2008, 12:14 am

What is .5 cup of sugar?

1/2 a cup?

yo'ma

Mon, May 26 2008, 3:57 am

rachel19977 wrote:

What is .5 cup of sugar?

1/2 a cup?

yes

Page 1 of 10

1 2 3 4 5 6 7 8 9 10 Next