Freezing Challah Dough

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  • April 18, 2012 9:44 pm at 9:44 pm #602976
    yehudis wisewoman
    Member

    i want to make challah for this shabbos. it being already wednesday, i need to do it in 2 parts. can i get suggestions on when and how to feeze challah dough (before the rising, before the braiding?).

    thank you in advance (new to the coffee room).

    April 19, 2012 12:06 am at 12:06 am #868300
    kfb
    Participant

    This is the shabbos everyone makes challah and pierces it with a key

    April 19, 2012 12:08 am at 12:08 am #868301
    oomis
    Participant

    I would braid it first (after the first rising)then freeze it.

    April 19, 2012 4:53 am at 4:53 am #868302
    RABBAIM
    Participant

    EVERYONE??? Many Gedolim would not touch KEY challah saying it is a minhag based in one shtetl as pointed out in Taamei Haminhagim and has no sources in kedusha! Parnassah? Say Baraich Alainu with kavana! Best “segula”.

    April 19, 2012 5:34 am at 5:34 am #868303
    shmoolik 1
    Participant

    what recipe do you use?

    April 19, 2012 2:14 pm at 2:14 pm #868305
    yungerman1
    Participant

    freeze after braiding.

    April 19, 2012 2:26 pm at 2:26 pm #868306
    yehudis wisewoman
    Member

    norene gillete’s challah recipe seems simple enough.

    1 tsp. sugar

    1/2 cup warm water

    1 pkg. yeast

    1/2 cup oil

    1/2 cup warm water

    1/4 cup sugar

    2 tsp. salt

    2 eggs

    3 1/2 to 4 cups flour

    poppy or sesame seeds

    1 egg beaten with 1 tsp. water

    Dissolve sugar in 1/2 cup warm water in a large mixing bowl which has first been rinsed with hot water. Sprinkle yeast on top and let stand for 10 minutes. Stir to dissolve.

    Combine with oil, warm water, sugar, salt, eggs and half of the flour. Beat well. Stir in remaining flour. Dough should be sticky. Cover dough and let rest for 10 minutes. Turn out onto a floured board and knead for 10 minutes, adding flour as needed.

    Round up in a greased bowl. Cover and let rise in a warm place until double in bulk, about 1 1/2 to 2 hours. Punch down, cover and let rise again until double, about 45 minutes.

    yehudis.

    April 19, 2012 2:38 pm at 2:38 pm #868307
    Imaofthree
    Participant

    braid the challos, put on a cookie sheet and freeze for a couple of hours then put the challos in zip lock bags.

    April 19, 2012 3:08 pm at 3:08 pm #868308
    fedup11210
    Member

    RABBAIM: My sefer TAAMEI HAMINHAGEN must be different than yours. Mine says that the reason for the “shlissel” challah is that the “MOHN” stopped falling on Tes Zayin Nissan. After that KLAL YISROEL had to rely on “teva” of “parnasa” (sowing seeds, growing wheat, reaping, griding, baking). Since HASHEM holds the key to parsana we have the concept of making shlissel chalah.

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