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!

Comments

Anonymous said…
good for you! maybe you can teach me someday
June 11, 2010 at 9:27 AM
Mya said…
Can't wait to try some!!!
June 11, 2010 at 9:36 AM
Mrs. Pom said…
sticky dough is always my problem. how do you deal with it?
June 11, 2010 at 12:04 PM
Sara 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.
June 11, 2010 at 12:08 PM
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