Amount of Flour in the dough that requires Challah to be taken (2024)

FAQs

How much flour is needed to take challah? ›

1. Do not separate challah when using flour less than 1.23kg (approximately 8 cups of unsifted flour or 9 cups of sifted flour). 2. Separate challah without a brocha when using flour weighing between 1.23kg and 1.67kg (between approximately 8 to 12 cups of unsifted flour or 9 and 15 cups of sifted flour).

If using a stand mixer, knead the dough until all of the ingredients are combined and the dough is no longer sticking to the sides of the bowl, about 5 minutes. If making this by hand, knead the dough for 7 to 10 minutes until smooth and elastic, adding a sprinkling more flour if needed.

Challah needs two rises: the first rise happens after you make your dough and the second rise happens after you shape it, before you put into the oven. So, if you're freezing your challah dough unshaped, then it'll defrost, which will be the first rise. You'll braid it, and then it'll rise again, and then you bake it.

Myrna's original recipe calls for all-purpose flour, and you can substitute that here. But I find bread flour gives the challah a nice chew without making it tough, and also helps the braided loaf maintain its shape after baking. For some novice challah makers, that braid can seem like the hardest part.

Knowing When To Stop Kneading

Kneading for 10-12 minutes by hand or 8-10 minutes in a mixer are the general standards; if you've been massaging the dough for that length of time, you can be pretty confident that you've done your job.

The Flour: Challah is separated when the dough is made of one or more of the following five grains: wheat, rye, barley, oat or spelt. The Liquid: Any liquid content of the dough qualifies to require separating Challah (e.g. water, oil, juice, eggs etc.).

Usually if it overrose just a bit, say, for an hour extra in a cold kitchen, it doesnt really matter. You simply punch it back down and go on to the shaping. However, if the dough is left out for a long time, unrefrigerated, it can spoil, especially in the summertime.

A good rule of thumb: Once your dough has reached 1” over the edge of a loaf pan, it's typically ready to bake. With free-form breads like rolls, pizza crust, or boules, it can be trickier to tell by visuals alone.

How much flour to take challah? ›

Separate challah without a brocha when using flour weighing between 1.23kg and 1.67kg (between approximately 8 to 12 cups of unsifted flour or 9 and 15 cups of sifted flour). Separate challah with a brocha when using flour weighing more than 1.67kg (approximately 12cups of unsifted flour or 15 cups of sifted flour) .

On average, a standard slice of challah bread (approximately 1 ounce or 28 grams) contains about 70 to 80 calories. However, it's important to note that the calorie content can vary based on the specific recipe and ingredients used to make the bread.

Amount of flour: The key to a soft loaf that isn't dense is to use as little flour as possible.

The average loaf of bread uses one pound of flour.

basic sandwhich bread is comprised of 3 cups of flour per loaf. i use a two-loaf recipe that takes six cups. most of my artisan breads require four cups per loaf, plus always some extra for dusting. so between four and six loaves per bag, depending on the type of bread loaves you make.

Too much flour can make your dough stiff and dry. And we all know what happens if there's not enough liquid for the yeast to use: It doesn't work how it should. So, be mindful of your measurements and how much flour your dough picks up in the kneading process.