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Challah FAQ: Tips

Challah Tips

  • My Challahs Don’t Rise After Shaping - Here’s a common query I get from many of you out there and this time, instead of only responding to the person writing to me, I would like to share it with all of you. The answer to this dough and rising issue is one that I know so many challah bakers need to know:…
  • challahrecipiedo.jpg How to Make a Smooth & Perfect Challah Dough - How to Make a Smooth & Perfect Challah Dough Beyond the Recipe For many people following a recipe to make good challahs isn’t enough. They need to know how to have that “feel” that really makes a dough from something hard or lumpy into something smooth, elastic and wonderful to work with, something amazing to…
  • 109fatchallahalone.jpg Challah Tip: Fully Risen and Light in Texture - A reader named Esther sent in her favorite of Tamar’s challah tips: I have been baking challahs for more years than I can remember and have tried all sorts of tips light and fluffy. I have tried: Soda water Punching down the dough in the middle of rising Using “meshaper” And many more The winner…
  • 2 challahs braids sesame seeds Challah Tip: Ideal Challah Baking Temperature and Time - Ideal Challah Baking Temperature The best baking temperature for *most* challahs is about 190°C / 365-375°F. Ideal Challah Baking Times All times are approximate. Small rolls: 12-15 minutes. Medium sized challahs: 30-35 minutes. Very large challahs vary depending on their exact weight. The average baking time for a challah made with 900 grams – 1…
  • hand pulling off dough 2 (2) Help! Why is my challah crumbly and sticky? - My challah crumbles when we cut it. I don’t know why. This is what I do. I never had any issues with it till now but I changed a few things. I started to use distilled water and self rising flour, maybe one of these is the problem. Not sure. But the challah is so…
  • 2 challahs braids sesame seeds Tip: Crunchy Challah Bottoms - Crunchy Challah Bottoms Line your baking tray with parchment baking paper. To keep it from moving around, spray your tray lightly with a bit of water first and only then put on the paper. It will stay put that way without making your tray oily. Sprinkle a wide line of sesame seeds directly onto one…
  • Apple-basket-on-spatula_purim Sweet Challah Toppings - Sweet Challah Toppings Sweet crumble topping 100 grams marg 1/2 cup white sugar 1 cup flour 1 tsp. cinnamon Crumble it together until it’s, well, crumbs. If too mushy, add more sugar another 2 Tablespoons and a bit more flour. Recrumble. If it is too dry, add a bit more margarine. I try not to…
  • single loaf light The Best Way to Freeze and Defrost Challah - What is the best way to freeze and defrost challah? This is a great question. Before freezing, I recommend completely cooling the challah so that the hot, steamy bottom won’t freeze with accumulated moisture, which will make the underside of the bread soggy. When your challahs come out of the oven all hot and beautiful,…
  • 2 challahs braids sesame seeds How to Get Your Challahs to Bake More Evenly - How to Get Your Challahs to Bake More Evenly Get the perfect consistency for your challah. First step in doing this is to preheat the oven so that the temperature is even before you put your risen challahs inside. If you plan to put your challahs in after they have risen 40 minutes, then 20…
  • two loaves half covered Tips for Challah: Shaping, Rising, Cooling and more - Tips for challah Texture, shaping, rising, cooling, and storing: The key to successful challahs is not so much in the braiding as in the actual dough. Dough should be firm, yet not hard, pliable but not too wet, very slightly sticky and easy to work with. Using a rolling pin during the shaping process greatly…
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  • What People Say…

    Just the Best Ever

    Your recipe Yum, Delicious Chocolate Chip Cookies are just the best ever. I doubled the recipe as I do for all my cakes and cookies for Pesach. I also chopped up chocolate instead of using chocolate chips. They are absolutely the best ever. I know my children and grandchildren will have a field day and want the recipe.