{"id":1857,"date":"2012-02-03T07:24:26","date_gmt":"2012-02-03T12:24:26","guid":{"rendered":"http:\/\/blog.beliefnet.com\/homeshuling\/?p=1857"},"modified":"2013-11-04T17:21:35","modified_gmt":"2013-11-04T22:21:35","slug":"fresh-baked-challah-one-week-old","status":"publish","type":"post","link":"https:\/\/www.beliefnet.com\/columnists\/homeshuling\/2012\/02\/fresh-baked-challah-one-week-old.html","title":{"rendered":"Fresh-baked challah, one-week old"},"content":{"rendered":"

One of the few consistent parts of our family’s observance of shabbat is to have at least one delicious challah on our dinner table. Before I went back to working full time, it was relatively easy to whip up freshly baked challah every week. Now that I’m on teacher-mom-writer schedule, it’s not.<\/p>\n

Usually, I make the dough in a bread machine<\/a> the night before, and put the braided loaves in the refrigerator Thursday night for a slow, overnight rise. I take it out on Friday after school and bake it in time for dinner.<\/p>\n

Over Rosh Hashanah, I wrote about experimenting with no-knead challah dough<\/a> to churn out the massive amounts of challah needed for a three-day yom-tov\/shabbat and plenty of company.<\/p>\n

Last week, I made a batch of the no-knead dough and used about half of it for our Shabbat dinner. I left the rest of the dough in a covered tupperware and forgot all about it.<\/p>\n

Last night, as I was preparing to load up the bread machine, I found the dough. Would it still rise? Would it still be good after a whole week in the fridge?<\/p>\n

Based on appearances, I’d say yes.<\/p>\n

\"\"<\/a><\/p>\n

I’ll let you know after shabbat how it came out. We could be onto something here.<\/p>\n

Shabbat Shalom.<\/p>\n

And if you are wondering why I’m back when I said I wouldn’t be…stay tuned and I’ll fill you in on some of the details.<\/p>\n","protected":false},"excerpt":{"rendered":"

One of the few consistent parts of our family’s observance of shabbat is to have at least one delicious challah on our dinner table. Before I went back to working full time, it was relatively easy to whip up freshly baked challah every week. Now that I’m on teacher-mom-writer schedule, it’s not. Usually, I make…<\/p>\n","protected":false},"author":86,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,3,1],"tags":[28,29,13],"class_list":["post-1857","post","type-post","status-publish","format-standard","hentry","category-jewish","category-judaism","category-parenting","tag-challah","tag-recipes","tag-shabbat"],"yoast_head":"\nFresh-baked challah, one-week old - Homeshuling<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.beliefnet.com\/columnists\/homeshuling\/2012\/02\/fresh-baked-challah-one-week-old.html\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fresh-baked challah, one-week old - Homeshuling\" \/>\n<meta property=\"og:description\" content=\"One of the few consistent parts of our family’s observance of shabbat is to have at least one delicious challah on our dinner table. 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