Anyone have a small batch of challah recipe?

↑ Ruchi ↓

Thu, Aug 08 2024, 1:34 am

ewwpeas20 wrote:

How many cups is this? And what are the temperatures in Fahrenheit?

Approximately 5 3/4 cups
Temperature 392F
If using a strong fan oven, you might well need to lower the temperature to 356F or halfway between 356 and 392F

↑ ewwpeas20

Thu, Aug 08 2024, 8:22 am

Ruchi wrote:

Approximately 5 3/4 cups
Temperature 392F
If using a strong fan oven, you might well need to lower the temperature to 356F or halfway between 356 and 392F

Thanks! I want to try your recipe this shabbos

MamaLlama18

Wed, Sep 25 2024, 1:13 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 Smile

Does this recipe require challah be taken without a bracha?

Dumbledore ↓

Thu, Sep 26 2024, 12:47 pm

Ruchi wrote:

Hi I really enjoyed this recipe. It makes delicious challah! The only thing im missing is a firm crust. How do I get that? It always ends up soft outside

↑ Ruchi

Thu, Sep 26 2024, 2:58 pm

Dumbledore wrote:

Hi I really enjoyed this recipe. It makes delicious challah! The only thing im missing is a firm crust. How do I get that? It always ends up soft outside

Mine comes out crusty.
Have you tried leaving it in the oven a few minutes longer?
You can put it on an turned over tray on the platta/blech and it will then be nice and crusty. Then flip over challoh on the other side to repeat. It will be delicious! Leave it on until ready to make kiddush.

↑ Dumbledore

Thu, Sep 26 2024, 3:29 pm

Ruchi wrote:

Thanks