Serves a Crowd
Cool Rise Overnight Challah
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21 Reviews
Lynn N.
January 19, 2023
This recipe is amazing! I’ve made it several times and it always comes out well. It’s so nice to be able to shape it the night before, a lot of recipes have you shape the dough the next day. One question, after switching to the dough hook, can you knead it in the mixer or do you have to take it out and knead it by hand?
Harvey C.
September 28, 2019
Please include weights for ingredients. Volumes are inexact and hard to work with.
Jessie G.
January 12, 2019
I try to make challah every Friday but bc of the usual two rise, it takes a long time - which is hard when you are at the office all day! This recipe allowed me to make it the night before and then bake Friday. It’s good, though a little denser than others that I make. I also would add a little more salt and bake at 350 (vs 365) so it cooks more thoroughly inside without getting brown so quickly on the outside.
Joe
April 30, 2017
This recipe ill-advisedly calls for 'hot tap water'.
In the United States, hot water drawn directly from the tap generally is not potable. From one city's department of health to another, one will learn that heat-friednly bacteria may grow in the boilers that heat the water, and these bacteria may make one ill, sometimes seriously ill.
Hence, municipal departments of health generally advise using cold tap water for drinking and eating which is then heated over the stove or in the oven to the desired temperature.
Please correct this recipe and the many others on this site that advise the use of substances that are known to make one ill and caution readers to avoid this danger.
In the United States, hot water drawn directly from the tap generally is not potable. From one city's department of health to another, one will learn that heat-friednly bacteria may grow in the boilers that heat the water, and these bacteria may make one ill, sometimes seriously ill.
Hence, municipal departments of health generally advise using cold tap water for drinking and eating which is then heated over the stove or in the oven to the desired temperature.
Please correct this recipe and the many others on this site that advise the use of substances that are known to make one ill and caution readers to avoid this danger.
Gavin
March 11, 2016
I've seen some cool rise challah recipes from Zomick's http://zomickschallahrecipe.com/ that allow for as long as a two day rise in the fridge. If I make a standard batch of challah and allow it to rise in the fridge for two days, will it overproof?
Mary
November 5, 2015
This seems really dense while making it before it's fridge rise, is it supposed to look like that?
Hadas B.
July 17, 2013
This looks interesting and I'm going to try it, but why oh why would use butter and milk in Challah? In a traditional Jewish home challah is eaten on friday night with a meat meal and this would be impossible. Can I substitute oil for the butter?
Bria
July 18, 2013
Indeed, this is not a parve recipe. We don't observe Kosher dietary restrictions in our home, so it's not a problem for us (and yes, we incorporate a small loaf of this bread into our Shabbat dinner every Friday night). However, if you need a parve challah, you might try using vegetable shortening in place of the butter. I haven't made this recipe with oil, so I can't comment on how well that would work, but I tend to stay away from substituting fats that take different forms at room temperature (i.e. butter is a solid at room temp, oil is a liquid at room temp, thus it's not a given that both will behave the same in a recipe). The splash of milk is of little consequence and can be easily eliminated.
Hadas B.
July 18, 2013
Thanks so much for the suggestion of shortening instead of oil. I will try that. I guess old habist die hard. I kept kosher for years, although I don't now, but it is anathema to me to have a non-parve challah.
Tinab
September 27, 2011
Am I missing something, how much hot tap water are you suppose to add in step 2 ?
Kristen M.
September 27, 2011
Hi Tinab, we just updated the ingredients to include the hot water amount (1 1/3 cups), per Brita's comment below. So sorry for the oversight!
Janneke V.
December 7, 2010
I'm trying this method at the moment, it's looks very interesting. I was just wandering what is the window pane test?
TheWimpyVegetarian
December 3, 2010
I'm so glad I saw this! Challah is one of my favorite breads - I'm making this one for sure!
lpcooks
September 19, 2010
I wanted to make challah for Yom Kippur and looked through a number of recipes. This one was so different and easy that I almost didn't make it because I had so many doubts. But the challah came out wonderful! I couldn't believe it. This is definitely the simplesty way to ensure perfect challah. THANK YOU!
Bria
April 27, 2010
Yikes - I managed to leave out 1 1/3 cups hot tap water from the ingredients list. Add it in step 2.
Walker
April 9, 2010
I forgot to post a link to some pictures I took when I made it before for Thanksgiving. http://picasaweb.google.com/Wasalker/ChallahBread?authkey=Gv1sRgCIjZkbvmnZWngQE&feat=directlink
Walker
April 9, 2010
This is a great recipe. My wife and I have made it twice now. We've used it to make rolls as well as loafs.
Makes for fantastic French Toast as well the following day.
Makes for fantastic French Toast as well the following day.
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