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-> Recipe Collection
-> Challah and Breads
ewwpeas20
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 Wed, Aug 14 2024, 6:51 pm
Does anyone have a savory challah recipe, Im sick of my challahs tasting plain like bread. I have high gluten flour on my shelves. Measurements would be awesome and appreciated!
Thanks!
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BadTichelDay
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Thu, Aug 15 2024, 2:55 am
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I make my challot savory nearly every week. But I've got no precise measures. I just put in far less sugar, only like 1-2 spoons, and an increased amount of salt. And then add garlic powder to the dough, and/or I sprinkle generous za'atar or pizza spice or any other savory spice mixtures on the outside after the egg wash (or decaf wash if it's egg free challah.)
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ewwpeas20
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Thu, Aug 15 2024, 3:31 am
| BadTichelDay wrote: | | I make my challot savory nearly every week. But I've got no precise measures. I just put in far less sugar, only like 1-2 spoons, and an increased amount of salt. And then add garlic powder to the dough, and/or I sprinkle generous za'atar or pizza spice or any other savory spice mixtures on the outside after the egg wash (or decaf wash if it's egg free challah.) |
Sounds delicious thanks!
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ewwpeas20
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Mon, Aug 19 2024, 5:45 pm
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I think I did something wrong. The challah came out yeasty. Does anyone have any other suggestions or recipes?
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hello 1
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Mon, Aug 19 2024, 6:03 pm
Everyone loves this challah recipe:
5 lbs high gluten flour
1 cup oil
1 1/3 cup sugar
5 cups warm water
4 TBSP dry yeast
4 TBSP kosher salt
This is how I do it - I have a Bosch mixer
Put the yeast in bowl - then flour and rest of ingredients.
(I do not proof the yeast first and no eggs in recipe!)
I start mixing on low until incorporated - then switch to medium/high for 8-10 minutes. Dough might be a bit sticky - but workable. That is good.
I then put into a clean bowl sprayed with Pam or a drop of oil - and let rise for an hour.
Make challahs - let rise another 1/2 hour.
Brush with egg and topping that you like.
I bake on 400 for about 15-20 minutes then lower to 350 for another 20-25 minutes. I watch it.
Let me know how it comes out!
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unexpected
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Mon, Aug 19 2024, 6:23 pm
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I like to put my everything topping into the dough. Read it in a magazine years ago and never looked back.
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