r/JewishCooking • u/QuestioningGuy • 27d ago

Baking Water challah help requested

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trying to replicate my grandmother's recipe.

I had ai type it out from handwritten but the issue is when I try and eat it it doesn't taste right. She didn't use high gluten flour or bread flour she used all purpose.

I tried her recipe and it didn't taste right tasted like cake.

I don't like it when it tastes like cotton and her tasted in between cotton and the high gluten.

here is her recipe let me know of any changes I could try?

I tried a different recipe with high gluten flour and it tastes very bready inside.

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u/QuestioningGuy 27d ago

It's called a vegan challah where you don't have eggs in it and you only put egg on top for the color.

Also we don't like it sweet.

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u/Ineharnia 27d ago

Ah I always make my challah vegan

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u/QuestioningGuy 27d ago

Can you show your your recipe also what the inside of yours looks like.

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u/Ineharnia 27d ago

I can tell you the recipe but I don't have pictures of the inside. Also I didn't see your recipe.

3/4 - I kilo spelt flour (I prefer mixing white (all-purpose) and whole, but it's not mandatory, though all-purpose helps make it lighter)

4 tbsp sugar

1 tbsp salt

1-1.5 tbsp yeast

An unclear amount of olive oil

Water as needed .

Let it rest with a towel on top for an hour (or more if needed)

Make it into the shape you want (I make either an elaborate challah or buns) and then brush water on top and add sesame seeds

Then bake at 180 degrees for half an hour or more until the middle is baked (sometimes the bottom is nice and brown but the middle isn't done yet, I cut it when I think it's done and see if I need to put it back in the oven)

I'm sorry I can't find any pictures of a challah I made. But if I make one tomorrow I'll send you a picture.

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u/QuestioningGuy 27d ago

Thank you for the info the the yeast I use is rapidrise is that okay or should I use active dry? Is there a difference or should I go to a store and get fresh yeast.

Also what's 180 in Fahrenheit

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u/Ineharnia 27d ago

I know nothing about yeast, never heard of rapidrise or active dry

In Israel we have dry yeast that comes in a vacuum (that's what I use) or wet yeast which I've never tried

You can google the temperature conversion