Welcome Guest [Log In] [Register]
Welcome to Jewish Housewives.

We are an online community for all Jewish women, no matter what your level of observance is. Tolerance of all our members is important to us. Debates are allowed, but personal attacks are not. We hope you enjoy your visit.

You're currently viewing our forum as a guest. This means you are limited to certain areas of the board and there are some features you can't use. If you join our community, you'll be able to access member-only sections, and use many member-only features such as customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free.


Join our community!


If you're already a member please log in to your account to access all of our features:

Username:   Password:
Add Reply
Challah
Topic Started: Nov 16 2008, 12:05 PM (1,836 Views)
realeez
Member Avatar
Smiley Monster
 *  *  *  *  *
hallie_ari_mom
Nov 18 2008, 02:47 PM
I use the bread flour....

I didn't realize it rises more if I don't preheat... I'll try it next time.
no clue then! but stick with what you are doing since it comes out good!
Offline Profile Quote Post Goto Top
 
yeishlitikvah
Member Avatar
First Floor
 *  *  *  *
thank you
Offline Profile Quote Post Goto Top
 
realeez
Member Avatar
Smiley Monster
 *  *  *  *  *
Dina
Nov 18 2008, 11:29 AM
nope- and have never cooked with yeast.
its one reason we love the donut hole receipe we have- no yeast!
Yeast is really not that scary. (My mother is also hesitant about yeast!)
Offline Profile Quote Post Goto Top
 
Hotchili
Member Avatar
shoe store
 *  *  *  *
realeez where do u get your blinkies from?
Offline Profile Quote Post Goto Top
 
hallie_ari_mom
Second Floor
 *  *  *  *  *
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.
Offline Profile Quote Post Goto Top
 
realeez
Member Avatar
Smiley Monster
 *  *  *  *  *
Hotchili
Nov 18 2008, 08:46 PM
realeez where do u get your blinkies from?
blinkieheaven.com and some others. if you right click the blinkies, you will see where it came from.
Offline Profile Quote Post Goto Top
 
ScrappingMom
Member Avatar
Administrator
 *  *  *  *  *  *
realeez
Nov 18 2008, 07:16 PM
yeishlitikvah
Nov 18 2008, 07:00 PM
I never would have thought to look in Spice and SPirit. doh

that recipe looks easy enough
one stupid question though

do i need to take challah from that?
I don't recall the numbers off hand
don't need to take challah from this amount.

(and no such thing as a stupid question)
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.
Offline Profile Quote Post Goto Top
 
realeez
Member Avatar
Smiley Monster
 *  *  *  *  *
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.
Offline Profile Quote Post Goto Top
 
Dina
Second Floor
 *  *  *  *  *
<-- 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
Offline Profile Quote Post Goto Top
 
ScrappingMom
Member Avatar
Administrator
 *  *  *  *  *  *
Explain what? Taking challah? Read my last post.
Offline Profile Quote Post Goto Top
 
Hotchili
Member Avatar
shoe store
 *  *  *  *
I have a friend that makes the best challah ever, I am not a big eater but could eat the whole loaf!
Offline Profile Quote Post Goto Top
 
hallie_ari_mom
Second Floor
 *  *  *  *  *
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.
Offline Profile Quote Post Goto Top
 
realeez
Member Avatar
Smiley Monster
 *  *  *  *  *
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.
Offline Profile Quote Post Goto Top
 
Dina
Second Floor
 *  *  *  *  *
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
Offline Profile Quote Post Goto Top
 
Dina
Second Floor
 *  *  *  *  *
hmm to bad you guys wont be online for my panicked questions
Offline Profile Quote Post Goto Top
 
hallie_ari_mom
Second Floor
 *  *  *  *  *
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.
Offline Profile Quote Post Goto Top
 
Dina
Second Floor
 *  *  *  *  *
cant do during the week- i work out of the home. friday i have court to boot.
will probably do it sunday morning
Offline Profile Quote Post Goto Top
 
hallie_ari_mom
Second Floor
 *  *  *  *  *
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.
Offline Profile Quote Post Goto Top
 
ScrappingMom
Member Avatar
Administrator
 *  *  *  *  *  *
I'll be online Sunday morning. Fire away. :)
Offline Profile Quote Post Goto Top
 
Dina
Second Floor
 *  *  *  *  *
sounds like a plan!
we now will be having company on sunday night- so having it may be even nicer.

Offline Profile Quote Post Goto Top
 
realeez
Member Avatar
Smiley Monster
 *  *  *  *  *
I can even tell you how to make with the dough delicious onion buns :)
Offline Profile Quote Post Goto Top
 
realeez
Member Avatar
Smiley Monster
 *  *  *  *  *
Dina
Nov 18 2008, 08:04 AM
this isnt sm but here you go

http://www.youtube.com/watch?v=22p3wIHLupc
i 6-braided on this week thanks to you - i normally only 4 braid them!
Offline Profile Quote Post Goto Top
 
Dina
Second Floor
 *  *  *  *  *
how was it?
the braiding is scary only second to the yeast.

so if i do this- is there a prayer i say? when?
Offline Profile Quote Post Goto Top
 
ScrappingMom
Member Avatar
Administrator
 *  *  *  *  *  *
There is a blessing if you use 5lb of flour or more.
Offline Profile Quote Post Goto Top
 
Dina
Second Floor
 *  *  *  *  *
so nothing if you use less?
Offline Profile Quote Post Goto Top
 
realeez
Member Avatar
Smiley Monster
 *  *  *  *  *
Dina
Nov 20 2008, 04:02 PM
how was it?
the braiding is scary only second to the yeast.

so if i do this- is there a prayer i say? when?
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.
Offline Profile Quote Post Goto Top
 
proudmommy
Member Avatar
Garage
 *  *
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!
Offline Profile Quote Post Goto Top
 
ScrappingMom
Member Avatar
Administrator
 *  *  *  *  *  *
Dina, did you make challah today?
Offline Profile Quote Post Goto Top
 
Mummy
Second Floor
 *  *  *  *  *
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.
Offline Profile Quote Post Goto Top
 
hallie_ari_mom
Second Floor
 *  *  *  *  *
Mummy.. glazing with honey sounds divine! I sprinkle with vanilla sugar.. but I may try honey next week.
Offline Profile Quote Post Goto Top
 
Go to Next Page
« Previous Topic · Everything but the Kitchen Sink · Next Topic »
Add Reply