Freezing challah :)?

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  • #604028
    happym19
    Member

    In the past whenever I have made extra challah, I froze it after I braided it, and its turned out great, except the shape comes out not as nice. Does anyone know if the challah stays just as good if I bake it fully and then freeze it?

    * Have an easy fast! 🙂

    #883075

    I saw this thread before it got moderated. I’m just so awesome. 🙂

    #883076
    shmoolik 1
    Participant

    I wrap each challa in cling film and and put two in a plastic bag together . they unfreeze very well. I take two out on erev shabbat and put them on the platta [or blech]. good luck I am shmoolik wife

    #883077
    MorahRach
    Member

    I completely bake mine, wrap it super tight and freeze and it literally comes out as good as new.:)

    #883078
    smartcookie
    Member

    Of course Challos freeze well.

    I bake all my Challos but keep them lightly browned.

    Fri afternoon I rebake 2 Challos for Shabbos and brown them some more.

    Delicious fresh crispy Challos!

    #883079
    golfer
    Participant

    Challa will stay just as good if you freeze after baking. If you know you will be freezing challa, bake through first time around, but remove from oven before you have a very dark, well done crust. Seal tightly in plastic bags. When you remove from freezer, shpritz challa with a little water & put into hot oven on heavy duty foil or cookie sheet immediately. Very hot- 400-425 F for short while (10-15 minutes) or medium hot- 325-350 F for longer. Some family members tell me they like it even better than fresh. I prefer lower temp, as at higher temperature you need to keep an eye so you don’t burn the crust. Probably best not to remove challa from freezer and leave it sitting around at room temp.

    #883080
    SayIDidIt™
    Participant

    moskidoodle, you sure you not a M*d?

    Bump™ing [closed] threads

    Seeing threads before they are moderated.

    It sure sounds like you got “powers” that most don’t have . . . ?

    SiDi™

    #883081
    happym19
    Member

    Thanks so much! I would have never thought of underbaking it a little and putting it back in for a little erev shabbos, such a good idea :).

    shmoolik 1 wife – whats cling film?

    #883082
    oomis
    Participant

    I bake in advance and freeze ( or even when I buy challahs in bulk), sealing tightly in giant ziploc bags and squeezing out the air. Then when I need them I put them in the oven right from the freezer and bake for about 10-15 minutes at 350, then turn off the oven and leave them in until I need them on the table. They come out like fresh baked.

    #883083
    agent
    Participant

    After I bake my challos fully I just double wrap them and they freeze very well.

    #883084

    So no I am not the M-d of the(yeshiva)world.

    RGB™

    #883085
    more_2
    Member

    As soon as you take it out of the over put it in the back of the freezer. You can even take it out of the freezer a month later and it wld be kst as good!

    #883086
    oomis
    Participant

    More_2, I would let it cool off first, and wrap it well, otherwise it will get freezer burn and smell off. If it is not cooled completely and is wrapped while even slightly warm, it will produce condensation in its wrapping, which will make the challah soggy. Cool it on a rack, then wrap airtight and freeze.

    #883087
    mewho
    Participant

    yes, always wrap and bag when the challas are cool otherwise there will be moisture within

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