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WHY Don’t My Challahs Rise????

I attended one of your challah demonstrations which I thought was really good. It really inspired me to make challah in a bigger batch so that I can do the mitzva. I used your recipe that you gave out on a printed card and followed it meticulously but the dough didn’t rise, have you got any suggestions for me? My regular challah recipe which is smaller always works out fine…
Many thanks for your inspiring words and fascinating demonstration!

Thank you for your query and for your feedback! If you saw my demonstration then you know that Baruch Hashem the fact that your dough did not rise would have nothing to do with the recipe I showed since the dough I used at that demo most certainly did rise! So let’s analyze what could have happened.

Before anything else – you are sure you did put the yeast into your dough when you were creating it, correct? Don’t laugh – I’ve actually done that mistake before…

Okay, now that we’ve made sure you did, check these steps:

First of all, what kind of yeast did you use, fresh that you bought in the refrigerator section of your store, or dry that came in a closed packet?

Secondly, how old is your yeast? If you bought it fresh, is it past the date printed on the package?
If it was dry yeast, when did you open it?
In my experience, this is usually the problem. If it was one of those large vacuum packed containers of yeast and you opened it a bit ago, even as recently as just a week – when you first used it, it probably worked really amazingly, correct? But then, and here is the important point – where did you store it once it was opened?

I know the packet says you can store it in the cabinet or the refrigerator BUT if you do so, it will lose its original potency very quickly. Try what I say and see for yourself. Once you have opened the package, empty it out into a good quality plastic container with a tight lid. Then, immediately after using it, put it into your freezer, NOT your refrigerator or your cabinet. Every single time you use it after this point, remove it only when you need to use it, measure off your tablespoon or two that you are using and then, again, immediately after using it replace it in your freezer. This will keep the yeast’s potency at its highest for as long as you have it in your freezer and your challahs should once again rise beautifully, now and always!

This answer I have written here is especially important for those who tell me that for their recipe of just 2.25 kilos (17 cups) of flour they are using at least 4 (!!!!! That’s FAR too much!!!) tablespoons of yeast. Heavens!! Have rachmanus on your kishkes! If you need to use so much yeast in order for your challahs to rise, it’s a sign that the yeast is not working anymore. Throw it out and get a new package…and then follow the directions I’ve just listed for how to keep it in storage for future use.

What’s the Difference Between Water Challah and Egg Challah?

I own your book, A Taste of Challah, you give a recipe for no-egg challah. Is this challah the same as or similar to water challah, my husband’s favorite challah? I need a water challah recipe that permits me to separate the challah from the dough WITH a bracha. Thank you!

This answer depends on w hat you refer to as water challah. Some people call it water challah when only the eggs are taken out of the recipe. Others consider it water challah only if there is nearly no sugar, and no eggs and very little to no oil in the dough a true water challah. The amount to separate (be mafrish challah ) with a bracha is only dependant on the amount of flour used in the recipe. So long as you’ve reached 2.25 kilos of flour (close to 16 or 17 cups of flour) you can be mafrish with a bracha. Some poskim do hold of a bit less but I use this amount because it is the most widely accepted opinion, especially among Ashkenazim.

One more thing- I would not think that my no egg challah is a water challah. It is too rich, even without the eggs inside it, to be a water challah. The water challah on page 110 is probably much more similar to what you husband has in mind.

Recipe for One Loaf of Challah

As a new challah maker, I’m afraid to use all of those ingredients and have it come out poorly. I’d like to try with a smaller batch so I can perfect my skills without so much waste. Thank you.

If you don’t feel ready to make a full batch of challah, here’s the amount for one larger challah or two smaller ones (or maybe about 4 little ones)… but there is no mitzvah of hafrashas challah and certainly no bracha on this amount.

Ingredients

1/4 cup oil
1/3 cup sugar
1 cup hot water
1/2 tablespoon/ 1/2 ounce dry yeast
4 – 4 & 1/2 cups flour
1 egg
1/2 tablespoon salt

Method

Place the ingredients in your mixer bowl in the order listed. Using your dough hook, turn the mixer on a low setting and knead this for 10-12 minutes. You may need to add a bit more oil and water while it is kneading. If the dough is too dry, add a bit more water; if it is too sticky add a bit more oil and another 1/4 cup of flour. When the dough is done kneading it should be coming away from the sides of the bowl (if not, add a bit more oil) and it should be smooth, elastic, and just a bit sticky. Let the dough rest for 10 minutes. Knead again for just 3-4 more minutes. Remove the dough from the mixer. Place it in a large bag to rise, covered by the bag.

Note: You can do the same in a large bowl, if you prefer the hand method or do not own a mixer.

Have a great time with your challahs!

Why do we braid challah with six strands?

This is a common question

We braid with six because we want to have 12 pieces on the table in front of us. Why 12? Because our Shabbos table is reminiscent of the “shulchan” in the Beis Hamikdash, and then, there were always 12 loaves called “lechem Hapanim” on the shulchan. We, too, want the number 12, so we braid each challah with six, and then when we put down two challahs, we therefore have 12 ‘pieces’ on the table, just like the shulchan in the Beis Hamikdash.

Others make a challah that is literally 12 pieces, and the source of the reason is the same.

How Long Should Challah Dough Rise?

The ideal amount of time to let a dough rise is literally as it’s written, ‘when it doubles in bulk’. This is actually more accurate than saying “one hour” as one hour does not always work. If it is a warmer or hot time of year, the dough may double in size within 40 minutes. If it is a colder kitchen or a drafty one the dough may take closer to two hours or an hour and a half to really expand properly. This is vital to your challahs’ success. One of the (many) reasons that challah can stretch and crack when baking is that the dough was not given time to properly rise to begin with. During the rising process the gluten in the dough is working as well as the yeast; insufficient time alloted disrupts their baking qualities.
Overrising the first rise, which is when the dough is still just a dough, can occur. Usually if it overrose just a bit, say, for an hour extra in a cold kitchen, it doesnt really matter. You simply punch it back down and go on to the shaping. However, if the dough is left out for a long time, unrefrigerated, it can spoil, especially in the summertime. So if you will be gone for a while or you think you may not get to the shaping within 2 hours of making the dough, it is best to put the dough in a large strong garbage bag, remove the air, and knot it near the top of the bag so the dough has room to expand. Then leave it in your refrigerator where it will certainly still grow, just a bit slower, and when you are ready to shape, remove it an hour beforehand. This way it will not turn sour or rancid.
Here’s a good recipe that should hold its form and also come out really good:

(This one is going into my next bread book, please G-d, as I didnt put it into the first one…the first one has many other great recipes as well)

Simple and Quick Egg Challahs

Yields: 3 medium to large challahs, 4-5 small ones
9 cups flour, sifted
2 eggs
1/2 cup sugar
1 T. salt
1/4 cup oil
1 & 1/2 – 2 cups warm water
1 & 1/2 T. dry yeast

Put the dough together in the order specified, but only start with 1 cup of the warm water. Start to knead it (in your mixer with the dough hook if you have one, if not, by hand). As it turns into a dough, use your judegement; if it’s still too dry, add bits more water until the dough isa nice consistency. To get it to clear the sides of the bowl and be elastic and smooth, now add in bits more of oil, until it is a smooth, somewhat firm, slightly sticky dough. Let it rest 15 minutes, covered. Knead another 2-3 minutes. Turn it out into a greased bowl, turning once so that all sides are coated. cover with plastic and let it rise for one hour. Shape and let them rise 45 min – 55 min. Egg them, sprinkle with topping or seeds, slide them into your PREHEATED oven that is set at 350°F from 20 minutes PRIOR to baking time, and bake them until golden top and bottom.

Flower Shaped Challah

Here’s a quick flower shape for your round challahs… a nice idea for Rosh Hashana as well as for Shavous.

Ingredients

Line a round pan with baking paper. An 8-10 inch round pan is a good idea and size.
Cut your dough into six – eight equal parts. Roll each one out to be identical round shapes, sort of like small balls.

Method

Place them inside your lined pan in the shape of a flower.
Cover the pan lightly with plastic and allow it to rise until it is double in size, about 45 minutes.

Mix one whole raw egg in a glass and use it to glaze your challah. Add on seeds of choice, or add in a bit of honey to your egg glaze, to remind us that Torah is sweet and that we are asking G-d for a sweet new year. Slide the challah into your preheated 375°F / 195°C oven and bake until it is dark golden brown on both the top and bottom. Remove it from its pan to a wire rack to cool.

Another benefit to this shape is that it can also be used as a ‘pull-apart challah’!

Freeze in a good quality freezer bag until the day of use and enjoy.

Spelt Bread or Challah

Spelt flour is a very nice alternative for those who are wheat sensitive. It is healthy and quite tasty, so it can be enjoyed by just about anyone. Spelt flour can also be purchased as whole grain spelt flour – which is darker, or as white spelt flour – which is lighter. The challahs depicted here are made from a half-half mixture of both of these spelt flours.

Ingredients

For 6 large or 8 medium sized challahs:
65 grams / 2.4 ounces fresh yeast
820 ml / 5 and a bit more cups warm water
260 grams / 1¼ cups light brown sugar
5 lbs. / 2 ¼ kilo/ 17 cups spelt flour
35 grams / 1½ T. salt
230 ml / 1 cup canola oil

Method

Crumble the yeast into the mixing bowl. Add 500 ml / 2 cups of warm water and ¼ cup of sugar on top of it. Cover the bowl and let it start to activate for 5–10 minutes.
Add half of the flour, all the salt, and the oil. Mix and knead with the dough hook until it resembles a thick batter. Let it rest, covered, for 10 minutes.

Knead again while adding in all the rest of the flour. Add the water a bit at a time until you have a smooth and pliable, slightly sticky dough.

Separate challah with a blessing.

Turn the dough out into a large, well-oiled bowl. Cover the dough with a sheet of plastic and then a large towel and allow it to rise for 40 minutes. If you will not have time to shape and bake right away, place the dough, covered well with plastic, in the fridge for a few hours or overnight.

Important note:

Spelt dough rises differently than wheat dough. It is lighter, and therefore should not be left to rise as long as wheat dough, especially once it has been shaped. Rise for only half the time instead. Best results are achieved by using loaf or ‘challah’ pans with sides to hold the challahs so that they will not flatten out or lose their shape while rising and baking.
Preheat the oven to 350°F / 180°C while you are shaping the loaves. Add a tray of water to the bottom rack of the oven to add moisture during the baking process, since you won’t be using an egg glaze.

Punch down the dough and start to shape the loaves. When rolling out the strands, let them rest for only 2 minutes before rolling out and braiding them. Shape and allow the challahs to rise for 35 minutes. Do not let the dough rise too much or the bread/challah will fall flat when it is baked.

Spray the challahs with a thin film of clear water and sprinkle on seeds of your choice, if desired. Bake for 35–40 minutes, until dark golden brown on top. Place on a wire rack to cool. Freeze in good quality freezer bags until use.

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, immediately release them from their trays and lay them to cool on a wire rack. You can even use an extra rack from your oven — just lay it down on your countertop. This way, as the challah is cooling, it will cool on both the bottom and the top. When you leave challahs to cool in their pans, the bottoms of the challahs collect moisture from the heat within them and then the bottoms become soft and often somewhat mushy.

Once completely cooled, the loaves must be packaged as airtightly as possible. While many people wrap their challah in multiple layers of aluminum foil, I prefer plastic freezer bags. Foil is both bulky and expensive. Place your cooled challahs directly in heavy duty, large-size, thick freezer bags. Remove the air from the bag and seal the bag with tape before storing it in a good deep freezer. When well wrapped in airtight freezer bags and placed in a good freezer, challahs can last for two months or more, if necessary.

To defrost, remove your challahs from the freezer about five hours before they will be served and let’s them come to room temperature.

For those who like warm challah, simply lay the defrosted loaves on top of a hot pot of soup or chulent. Or, heat up your oven for 20 minutes, turn it off, and place the challahs, wrapped in aluminum foil inside the oven until serving . Using aluminum foil in this step is important to prevent the bread’s crust from hardening or browning slightly.

Although I’ve been asked this many times, I personally do not recommend braiding and freezing uncooked challahs. To me, I think that challahs taste best when they rise and bake in the same day. I’d rather spend the time to bake them all and then freeze them finished, knowing they came out great and are all ready for use.

Enjo

Easy and Elegant Round Challah Shaping

One quick idea that I can share with you here is a very simple but beautiful knot:
Make three long strands of dough and then braid them into a simple, regular braid of three. Then, holding this now long braid, knot it into a circle and bring the end up and through the hole of the circle. Leave it to rise. It looks elegant and beautiful when baked and is more unique than the typical plain knot or twirled challah shapes that are usually done.

There are several other round ideas that are also quite nice; they can be viewed in chapter 3 of the book, or see them in action on my challah video (coming soon to this website)!

Many make their challahs sweeter as well, to symbolize our hope and prayer that we be inscribed for a sweet New Year. I like to do that by sprinkling a cinnamon/sugar mix on top of the challahs when they are finished rising and just after I glaze them with egg. So, oftentimes, instead of sprinkling them with seeds, I sprinkle them with the cinnamon/sugar mix.

Slide your shaped and risen challahs into your preheated oven and let them bake until golden brown and firm on both the top and bottoms of the challahs, about 40 minutes for an average sized challah. Enjoy!

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 minutes into your baking time you should turn the oven on to 375°F / 190°C.

Another way to achieve this is to use your turbo bake option, if you have this on your oven. It distributes the heat more evenly throughout the oven during the baking time, and in many cases, your challahs will be done baking earlier than they otherwise would have been, so check them to ensure they dont overbake. Challahs are done when they are golden brown (but not overly dark or blackened) on top and most importantly, on the bottom as well.

If your oven is not the best, you may need to remove the tray half way through the baking time, and do it the oldfashioned way — simply turn it around and put it back in again, facing the opposite direction!

Have a great time baking!