Challah Baking Tips, New Yeast and Distract Yourself

At least from the looks of it, yesterday's challah batch was stupendous. There was no real difference in the recipe I used. Actually, I was more than relieved that they rose so stupendously.

My previous couple of batches could be described as "flat as pittot." I used the same basic ingredients. There was one big change. I threw out the old yeast and bought a smaller package. I bake challah with dehydrated yeast. In the past, it had stayed "active" for months, even over a year. I'd buy the 500 gram package, store in a glass jar in the pantry, and I'd always have good yeast. That's true until it isn't. So, I dumped what remained and this time bought a smaller package.

In addition, I made sure that I had time to spare when preparing the dough. I let myself get distracted in the den on the computer during the various rising times. I let the dough almost  spill out of the gigantic bowl. Patience and keeping busy with other chores certainly helped.


By the time these challot/rolls had finished baking, they had risen so much you had to tear them apart. Honestly, I was extremely relieved to see the finished product.  I had begun to fear that I had lost my touch.

Timing is so important when baking with yeast dough. If you leave it too long to rise, it can fall, too. No doubt that baking with yeast dough is a lot like life. We need both patience and common sense. It's all in the ingredients and the timing.

Enjoy in Good Health

Chag Sameach v'Shabbat Shalom

Have a Joyful Holiday & Sabbath

Challah (Yeast Dough) Baking Tips

Since my phone has sent the pictures in the opposite order/sequence from when they were taken, I'll just give my explanations in the order of the pictures.

First of all, I baked more challah than I needed and froze the leftover. My recipe is simple, and I do it all by hand, though you can use a mixer dough hook or food processor if you have one large enough. This is a 2 kilo (almost two and a half pounds, 2 1/2 lbs.) recipe. Of course you can half it, but then you may not have enough for the "challah" bracha, blessing.

Here's my challah basic recipe, also posted here with more of a story. Yesterday, I used mostly 70% whole wheat flour. A kilo is 2.2 lbs or 2 lbs 3 oz

This is an approximation of the challah recipe:
1 c sugar (dark brown)
2 T dehydrated yeast
a pinch of coarse salt
3 1/2c warm water
1 c oil
2 eggs for dough (medium or smallish by American standards),
an additional egg to coat the challot before baking
2 kilo of flour, which could be any combination of white and wholewheat
It's hard to know the exact quantity of flour
mix sugar, yeast, water, oil a cup of flour
cover with plastic and let sit until bubbly and rising
add the eggs and more flour plus the pinch of coarse salt, mixing as you go, then knead until it doesn't stick to your hands
coat with oil, cover with plastic and wait until it's at least doubled
"punch it down"
then "take challah," (click for instructions)
optional let it rise again
shape the challah
brush with raw egg, or spread with your fingers
let it rise
bake, start  in an oven hotter than for a cake and then lower the heat until cooler than a cake after the outside begins to get a light brown
It's ready when the bottom is hard and there's a hollow sound when you tap it.

You can judge the readiness by checking the bottom and tapping hoping for a "hollow" sound. 

baked

They were this big when they were put in the oven.

punching down the dough the second time

soon after shaping, look at  how small they were

I prefer baking with dehydrated yeast. There are a couple of reasons for this.

• You can keep the yeast for even a couple of years in a glass jar in the closet. It stays good. Of course check the date on the package and even tape the expiration date onto the jar.
• Years ago, when there was only the pieces of live yeast on sale here, it didn't keep long, even when frozen, and if frozen it had to be thawed out.
• When using fresh yeast, I had to knead the dough wearing cotton gloves, because the yeast caused infections around my nails. I've had no problems with the dehydrated.
• Now in Israel you can buy little packets of yeast, but they go bad too quickly.

Yes, I Baked Challah!!

After a hiatus of at least ten years, I got my hands sticky and baked challah.  What one doesn't do for one's children and grandchildren....

It had been so long that I had to look up my challah recipe on the internet.  I confess that I added more sugar than written there.

I'm sorry that I forgot to photograph the challot after baking.

Here's the general recipe for hand-kneaded challah, which can be doubled etc:

a kilo of flour, more or less, whole wheat and brown sugar

start with about a 1/2 cup sugar and 3T dehydrated yeast
mix in large bowl
add about 1/4 kilo flour then a pinch of coarse salt
mix with a spoon
add 1 1/2 cups warm water 6oz soy oil and 3 eggs
mix well and cover
let sit until fermenting
gradually add/mix the rest of the flour, starting with a spoon, until too thick, then use your hand
until the batter no longer sticks to your hands
then knead for 10 minutes
cover and let rise until double
punch down and rise again
(take "challah")
then shape, paint with raw egg, let rise, then bake
start with hotter than cake temperature, and when it starts to "brown" lower until less than cake temperature
when the bottom "hardens" and if you tap it sounds "dry," turn off the oven; it's ready

If you're using a mixer with a dough-hook, follow the general instructions for bread-baking or yeast dough for cake of the manufacturer.  And if anyone can please post guidelines for using a mixer in the comments, I'd greatly appreciate it.  Thanks