Thursday, June 10, 2010

Ultimate Challah Success

Some of you may remember that last week I made a challah recipe given to me by my friend's chosson. I mentioned that I wanted to try it with more yeast and sugar and maybe some vanilla. Well, that's what I did tonight. I added 1/2 cup of sugar, used the whole packet of yeast instead of 1 tsp, added 1/4 cup of honey and a tablespoon of vanilla. I also added extra water and flour in an attempt to use enough flour to say a bracha on separating the challah, but since I wasn't sure if I used enough in the end, I just didn't say it. (Though, in retrospect, I probably did use enough. It was about 11-13 cups and I'm pretty sure it was most of a 5 pound bag, but because I hadn't paid close enough attention to be sure, I didn't want to take chances.)

Result? The most amazing challah I have ever made (ever!) with only slightly more effort than last time (because the dough was stickier) and quite possibly the best challah I have ever eaten. I consider this a work of art. Granted, I ate a roll fresh out of the oven. I still don't know if it will be that amazing when it's cold. Still, I think I've perfected my challah recipe. With practice, I suspect it'll keep getting easier. My goal: make this challah twice a month for the duration of the summer and preferably make sure to use enough flour to make a bracha!

4 comments:

Frayda said...

good for you! maybe you can teach me someday

Mya said...

Can't wait to try some!!!

Mrs. Pom said...

sticky dough is always my problem. how do you deal with it?

Sora said...

I don't know if this is the generally recommended way, but I just dust the sticky parts with flour as needed until it's easier to deal with.