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| Challah | |
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| Tweet Topic Started: Nov 16 2008, 12:05 PM (1,836 Views) | |
| realeez | Nov 18 2008, 07:16 PM Post #61 |
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no clue then! but stick with what you are doing since it comes out good! |
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| yeishlitikvah | Nov 18 2008, 08:30 PM Post #62 |
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thank you |
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| realeez | Nov 18 2008, 08:41 PM Post #63 |
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Yeast is really not that scary. (My mother is also hesitant about yeast!) |
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| Hotchili | Nov 18 2008, 08:46 PM Post #64 |
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shoe store
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realeez where do u get your blinkies from? |
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| hallie_ari_mom | Nov 18 2008, 09:24 PM Post #65 |
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I agree.. yeast isn't scary, but it does take some getting used to. As long as the water is right and you add the sugar, you're all set. |
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| realeez | Nov 18 2008, 10:53 PM Post #66 |
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blinkieheaven.com and some others. if you right click the blinkies, you will see where it came from. |
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| ScrappingMom | Nov 19 2008, 09:34 AM Post #67 |
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I believe the minimum for taking challah is 5lb of flour. But I'm not sure. Can someone verify? *Hafrashas challah: The taking of a small portion of challah to be given to Hashem. It is cut from the dough before braiding and a brocha is said. The portion should be baked until not fit for consumption- almost burned. |
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| realeez | Nov 19 2008, 09:38 AM Post #68 |
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I think you actually need to take some dough off for about 9 cups worth but w/o a bracha but 5 lbs of flour with a bracha. |
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| Dina | Nov 19 2008, 10:02 AM Post #69 |
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<-- clueless. explain? we have tot shabbat this friday- and i told saul we may make challah this weekend- he was SO excited. but the yeast thing still scares me |
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| ScrappingMom | Nov 19 2008, 10:43 AM Post #70 |
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Explain what? Taking challah? Read my last post. |
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| Hotchili | Nov 19 2008, 03:57 PM Post #71 |
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shoe store
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I have a friend that makes the best challah ever, I am not a big eater but could eat the whole loaf! |
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| hallie_ari_mom | Nov 19 2008, 05:39 PM Post #72 |
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I find live yeast.. the cube thing to be far scarier than regular yeast, and I don't like the taste as much. Yeast needs sugar to grow.. so don't add salt. If you add the water, sugar and yeast, (bathwater temp water, not hotter or cooler) and put it in a bowl.. wait 8-10 minutes-ish and you should see bubbles. Then, add the rest of the ingredients. It's not going to bubble over or do anything like an animated version of bread growing and filling your whole oven/kitchen. It just rises a tad. I find that if I make it in the meatloaf container, and the challah should only take up half the container (in height) it'll grow to just above the top and it fills out, without spilling over at all. |
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| realeez | Nov 19 2008, 05:50 PM Post #73 |
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I think saul would probably love to watch the yeast bubble. my son's teacher did an experiment to show the class what sugar does to yeast and filled up one cup with water, sugar and yeast and the other one with water and yeast and they loved seeing how one had nothing happen and the other bubbled a lot. |
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| Dina | Nov 19 2008, 07:35 PM Post #74 |
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i asked him and he said he wanted to try. so depending on the price of the flour and if they have it then we may try |
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| Dina | Nov 19 2008, 07:36 PM Post #75 |
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hmm to bad you guys wont be online for my panicked questions |
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| hallie_ari_mom | Nov 19 2008, 08:01 PM Post #76 |
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well... THAT can be arranged.. tell me when you plan on doing it. I plan on making mine Friday around noonish.. I"ll be home most of Friday from that point on. |
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| Dina | Nov 19 2008, 08:03 PM Post #77 |
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cant do during the week- i work out of the home. friday i have court to boot. will probably do it sunday morning |
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| hallie_ari_mom | Nov 19 2008, 09:02 PM Post #78 |
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I"m on and off Sunday morning. But I'm sure if you give us some window of time when you plan on starting it, between everyone here you can have your helpers available to answer questions. I'll be glad to check here Sunday morning to see if you need help. |
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| ScrappingMom | Nov 19 2008, 10:03 PM Post #79 |
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I'll be online Sunday morning. Fire away. :) |
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| Dina | Nov 20 2008, 01:51 PM Post #80 |
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sounds like a plan! we now will be having company on sunday night- so having it may be even nicer. |
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| realeez | Nov 20 2008, 01:53 PM Post #81 |
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I can even tell you how to make with the dough delicious onion buns :) |
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| realeez | Nov 20 2008, 03:41 PM Post #82 |
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i 6-braided on this week thanks to you - i normally only 4 braid them! |
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| Dina | Nov 20 2008, 04:02 PM Post #83 |
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how was it? the braiding is scary only second to the yeast. so if i do this- is there a prayer i say? when? |
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| ScrappingMom | Nov 20 2008, 05:27 PM Post #84 |
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There is a blessing if you use 5lb of flour or more. |
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| Dina | Nov 20 2008, 06:11 PM Post #85 |
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so nothing if you use less? |
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| realeez | Nov 20 2008, 07:30 PM Post #86 |
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if braiding scares you - you can 3-braid. i usually 4 braid. you can also roll it up like a big snail. no prayers for 4 cups of flour. |
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| proudmommy | Nov 21 2008, 10:57 AM Post #87 |
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I'm a bread machine baker myself. But with the short Fridays, mostly I just get the husband to pick some up from the bakery! |
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| ScrappingMom | Nov 23 2008, 11:13 PM Post #88 |
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Dina, did you make challah today? |
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| Mummy | Nov 23 2008, 11:19 PM Post #89 |
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I bake mine. Actually DH does it better. I make egg challah with no oil. I am keen to get a stand up mixer, but they are pricey so I'll continue with hand mixing. I make 6 loaves at a time, I give at least one or two away each week (neighbour, aunty etc). I like my challah sweet and I glaze with honey. Ummm, otherwise, I mix, knead, leave to rise, re-knead, braid, let rise again, then bake and glaze. Often I freeze down after the braiding, and then we defrost Friday morning while we are all at work and when we get home the second rise is done and it gets thrown in the oven. If I bake all six at once I freeze 4 down in foil and then you can reheat from frozen at low temp in the foil for about an hour - yummmy. My kids love challah they eat it at dinner and all day long on shabbat. Its the only time we eat white bread. |
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| hallie_ari_mom | Nov 24 2008, 06:51 AM Post #90 |
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Mummy.. glazing with honey sounds divine! I sprinkle with vanilla sugar.. but I may try honey next week. |
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3:48 AM Jul 11