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Forum
-> Recipe Collection
-> Challah and Breads
Ima'la
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 Sun, Jan 14 2007, 4:39 am
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Lately, I've been making larger challahs than I have in the past. Not huge - mine used to be small and now they are probably of more average size. The problem I've been having is that when I bake them, the center is not fully baked. I tried leaving them in longer, but then they taste dry and overbaked. Even if the center comes out perfect, the ends will be dry. I also tried baking at a lower temperature (325 instead of 350) and I also found they came out dry. Any advice? What temperature? How long (or how can I tell when they're done?)
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willow
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Sun, Jan 14 2007, 6:17 am
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Maybe try to bake them in a real metal pan not aluminum? Because the heat will evenly distribute they should hopeflly bake evenly.
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chocolate moose
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Sun, Jan 14 2007, 9:27 am
How bout baking them on a cookie sheet?
They're done when they sound hollow when you thump them on the bottom.
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MyKidsRQte
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Sun, Jan 14 2007, 9:59 am
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if you bake the challos for 45 min, try taking it out of the pan 10 min earlier and let it continue baking without the pan. By then it could hold its shape, and it should bake through and through
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Ima'la
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Thu, Jan 18 2007, 4:45 am
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I've always baked them on cookie sheets. Would putting them in a loaf pan help? I like the shape they have on the cookie sheet - without a rectangular bottom from the pan.
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nehama
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Thu, Jan 18 2007, 9:08 am
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Try baking them on the bottom rack of your oven. I find on the top rack they're burning on the top before they're done.
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greenfire
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Thu, Jan 18 2007, 10:02 am
| chocolate moose wrote: |
They're done when they sound hollow when you thump them on the bottom. |
ditto
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mimsy7420
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Thu, Jan 18 2007, 10:07 am
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375 on the bottom rack for half an hour. If they look like they are burning on the bottom after 20 minutes switch them to the top rack.
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Ima'la
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Thu, Jan 18 2007, 10:17 am
Thanks for the suggestions!
How do you look at (to check for burning) or thump the bottom of piping hot challah???
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