Comments on: Ima’s Challah (now with whole wheat instructions!)

By: Rizi

Rizi — Thu, 11 Dec 2008 21:36:38 +0000

I just tried the whole wheat version and it didn’t rise at all. Never had that before, especially because the yeast bubbled.

By: Lillian

Lillian — Fri, 08 Aug 2008 14:10:32 +0000

Thank you, for both the info and the stunningly quick response!

By: rivka

rivka — Fri, 08 Aug 2008 14:09:06 +0000

Lillian,
it’s funny that you ask whether to rest or bake the the loaves immediately; I’ve always baked them right after shaping (well, maybe 10 minutes later when it’s all said and done) but my Mom lets them sit for 20 minutes before the oven, so I’ve recently started to do it that way as well.

Enjoy!

By: Lillian

Lillian — Fri, 08 Aug 2008 14:02:54 +0000

I know it’s been almost a year since you posted this, but I’m finally getting around to trying it, and I have a question: Do you let the challah rise again after shaping it, or put it right in the oven? The recipe says to bake it right away, but that seems odd, so I wanted to check before I tried it.

Thanks! I love your blog!

By: Elyse and Ariel

Elyse and Ariel — Sat, 22 Mar 2008 16:07:14 +0000

Wow!! absolutely amazing! this recipe takes home made whole wheat challah to a whole new level. It adds a sense of divinity to the Friday night meal. Top it off with Trader Joe’s creamy honey.

By: Healthy-dad

Healthy-dad — Thu, 27 Dec 2007 22:26:00 +0000

Thank you! I was looking for a good Challa recipe for sometime. I read that Dark (red) Whole Wheat is healthier than White whole wheat. Any suggestions how to use the dark whole wheat? Should I mix the white and dark whole wheat together (with more wheat gluten)?

By: MandyK Cooks

MandyK Cooks — Sat, 03 Nov 2007 15:29:00 +0000

Look out, Ima -- here's a variation, just in time for an abundance of fall squash. This makes a sweet, extremely golden loaf with a mere hint of pumpkin flavor.

MANDY'S PUMPKIN CHALLAH
*makes 2 med-large loaves*

YEAST MIX
1 c warm water
2 t sugar
2 packets yeast
Combine the above in small bowl.

DRY MIX
6 c flour
2 t salt
3/4 c sugar
Whisk the above together in large bowl or mixer.

WET MIX
5 eggs
1/2 c canned pumpkin puree
2/3 c veg oil
1/4 c water
After setting aside 2 T of the veg oil, mix these ingredients thoroughly in a smaller bowl.

Add yeast mix to flour and mix and then add wet ingredients and mix according to Rivka's/Ima's recipe.

Once the dough is forming a spongey ball, separate into two balls to rise in two bowls -- each greased with the reserved oil. (To minimize dishwashing, one of these should be the messy bowl you mixed in.) Turn the balls once in the oil before you cover them for rising.

Follow Rivka's rising and braiding routine but BAKE LONGER: 30 minutes or more as needed, until the loaves thump when tapped. Better to bake on separate trays on separate racks, if possible.

NB: If challahs have browned enough after first 20 mins of baking, loosely tent them with foil. Remove foil as soon as you take them from the oven.

By: C(h)ristine

C(h)ristine — Mon, 29 Oct 2007 03:52:00 +0000

oh thank you thank you! I’m going to try out your challah recipe–I have been meaning to make some at home for Shabbat one day.

By: Culinarily Obsessed

Culinarily Obsessed — Mon, 29 Oct 2007 01:49:00 +0000

Yum! I’ve made Challa once and it was devine. Your loaves look gorgeous. I’ve definitely gotta try your mom’s recipe.

By: deeeeeeena

deeeeeeena — Mon, 29 Oct 2007 01:02:00 +0000

I love it! Especially the title of the recipe!