So, I bake challah either every week or every other week. I have my tried and true favorite, but I’ll see how this one stacks up. What do you need to know about this one?
Love this challah recipe. It’s my favorite and i have been making it for 14 years!
How long will it keep?
Maybe a day or two. It’s excellent the next day as french toast or bread pudding.
but all challah freeze beautifully.
my only issue with this challah recipe is that it calls for butter. which makes it delicious (of course.) But its a problem because if you’re serving meat for shabbat dinner–which most people do. Meat and Dairy do not go together in a kosher kitchen, and a challah with butter in it is definitely dairy.
I call this bread more of a brioche.
my go-to recipe has eggs and oil but no butter. and it is delicious.
Hmmm, hadn’t read the recipe. You can probably sub vegetable shortening for the butter to make it parve.
I’m fine using butter, especially since It’ll be used for french toast. I was just pointing out an issue that I have with the recipe. I wouldn’t use it if I was making it for shabbat dinner.
I’ve just looked up in the book “inside the Jewish Bakery” by S. Ginsberg & N. Berg and all their Challah (Bakery Challah, Honey Whole Wheat Challah, Sweet Rich Challah, Eggless Water Challah) are made with oil and no butter at all.
So there shouldn’t be any problems in substituting butter with oil (but no idea at which “exchanging rate”)
I would think that for melted butter it would be a 1-1 conversion. (liquid fat=liquid fat, right?)
I’ll make it with the butter, I just wanted to point out an issue that I have (and other kosher bakers would have) with the recipe
I just made this today and it is ABSOLUTELY delicious!!!! One of the best things I have made.
Oh finally the challah… I am soooo happy. Never made a challah before but read from it everywhere.
I expect it being similar to our “Swiss Berner Zopf” (braided bread) http://sweetandthatsit.blogspot.ch/2013/04/berner-zopf-dough-fat-reduced-impasto.html#more
But challah has far more eggs in it (at least Julia’s recipe) – for 7.25 cups of flour we just use 1 egg.
To all challah specialists: does your favourite challah recipe take also so much eggs?
the challah recipe I’ve been using lately uses a kilo of flour and 3 eggs + 1 yolk.
a recipe I used to use (but has fallen out of favor–mostly for the egg quantity) was 2 whole eggs + 4 or 5 yolks. and that was for about 6 cups of flour.
Wow, thank you Bakewithamy.
I’m baking the challah right now and I cannot wait to taste it… It’s going to be veeeery difficult to wait for it to cool down… very difficult, indeed ;-)
it always is…… I’m sure you’ll enjoy it!
Nothing to do with the challah, just a quick question regarding TWD-Baking with Julia group in Facebook.
Can I join the group or has it been closed and no more members are let in?
I tried getting in also a long time ago and haven’t heard anything back…
At first, I was excited see the fb page (awhile back), only to see that it was a “closed” group. :(
It would be great if it was opened and active!
We have no one running the TWD page on FB right now. If someone would like to step up and do that for us, I would be happy to set them up as the moderator.
What a great recipe. Made the challah on the weekend and it turned out great!!!
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