Homeshuling

Homeshuling


A recipe review of questionable value

posted by Homeshuling

A little over a month ago I asked for challah recipes for my bread machine. I’ve been working my way through the many kind contributions, and wanted to report back. This report will inspire in you little or no confidence in my ability to make bread machine challah.
The first recipe I tried came from Minnesota Mamaleh. It’s noteworthy for its use of 5 yolks and no egg whites. (I made meringue cookies with the whites.) Unfortunately, the first time I made the recipe, I forgot to add the sugar. Then I added it late in the process. The second time I made it, I remembered the sugar, and tried brown, instead of white (the recipe calls for either.) I haven’t tried it yet with white sugar (although I meant to.) Amazingly, it was quite good both times.

The second recipe I tried came from my friend Judi (see in the comments section of the original post.) I realized after finishing the dough that she had not written down a temperature or time. So, I went with 350 and used my meat thermometer to check the internal temperature. One undercooked challah (ok, actually two undercooked challot) later, I discovered that my meat thermometer is broken. They look done, don’t they?

Today we are trying the recipe posted by Michael Fessler (also in comments). I still don’t have a working thermometer, so I had to go by the feel of the loaf and the sound of the thunk when I hit the bottom of the loaf. This recipe only uses a few tablespoons of sugar, and although he said it makes three loaves, I humbly disagree. Even just the two are a little on the puny side.

I’ve since ordered a new thermometer, and look forward to baking a few more loaves before Passover. With luck, I won’t screw anything up.

Shabbat Shalom!



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seattle mama

posted March 6, 2010 at 2:42 pm


Hello! Just an idea…. maybe your oven might be a little too warm? The challah look a perfect color but if theyre underdone inside.. and if you set it to 350… just an idea! Might be worth getting an oven thermometer.



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phyllis

posted March 7, 2010 at 12:08 am


this sounds like fun experimenting. you can come to my house and bake challah too:-)



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Minnesota Mamaleh

posted March 7, 2010 at 2:44 pm


i’m thinking my plan is to stick with my challah recipe, but using the leftovers for your french toast and french toast bread pudding. um- YUM! thanks for the great idea!



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Michael Fessler

posted March 23, 2010 at 5:34 pm


Hi — how did our challah recipe turn out? I think we bake ours a little cooler or shorter than you did — that looks a little dark — but I hope it came out well.
I agree, the way we make our challah yields three small ones rather than 2 medium-big ones. That works for us, because we like to have 2 at dinner, eat one, then have two left for lunch on Saturday. Our middle kid would eat nothing but challah at every meal if we let him, too, so limiting the amount of challah at dinner is a semi-sneaky way of getting him to eat other elements of the meal!
And now, on to Pesach — the bread machine is, sadly, taking an extended nap in the basement now.



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