challah help


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challah help

peacepug | | Oct 25, 2012 04:37 AM

I have been trying to make challah for so many years and i just can't get it.
I gave up on altering recipes to make them less oil or less sugar, or more whole wheat....
I follow them exactly but whatever i do, unless we eat it right out of the oven it is like a crouton by friday night or lunch.

I get confused by yeasts, as all the recipes say to activate in warm water before but often the packet says to just mix it in with the dry ingredients, does that matter? activated is activated right?

Also- how much kneading does one really need to do?

my challah never has that dense chewiness that store-bought has.

lots of people say to just get a bread machine, but im not going to do that....

any help appreciated also any recipes you swear by...

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