New Posts  All Forums:Forum Nav:

Challah Bread

post #1 of 4
10/5/09 at 12:48pm
Thread Starter 
I am looking for a recipe for challah bread, on the sweet side, sized for about 24 loaves. I made some today, texture was fantastic, but the taste was on the flat side (I used white sugar)...would Maltitol be better to use in place of the sugar. I haven't used it before, but was wondering if it had more depth in the flavour. Thanks:chef:
Reply
post #2 of 4
10/5/09 at 1:04pm
The "flat" taste probably came from too many eggs and not enough butter (or margarine). In other words, too much protein and not enough fat.

You also want to make sure there's enough salt in the dough -- it's importance can be underrated in pursuit of a sweetish profile.

I don't think you're going to get that much difference substituting sugar for malitol or vice versa. You might try soaking raisins or sultanas in something good tasting, and adding them to the dough.

Unfortunately, I don't have a recipe for the kind of quantities you bake, but do have a home baker's size which you could scale up. Want it?

BDL
_______________
Ex owner-operator Predominantly French catering; ex cook at a couple of good joints.
Reply
post #3 of 4
10/5/09 at 1:54pm
I read also that maltitol does not brown like a normal sugar would when subjected to heat. The challah recipe I have uses honey in the dough.

  • 2 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon active dry yeast
  • 1/2 cup honey
  • 4 tablespoons vegetable oil
  • 3 eggs
  • 1 tablespoon salt
  • 8 cups unbleached all-purpose flour
  • 1 tablespoon poppy seeds (optional)
Reply
post #4 of 4
10/10/09 at 7:39pm
ChefPeon, I LOVE LOVE LOVE your website! :peace:

As for Challah (which I make regularly) I have never used butter in it.
Depending on who's eating, I'll use one of the two below:

2 eggs at room temperature,

1-1/2 cups water

1/4 cup Olive Oil extra virgin

2 Tbs. Sugar (granulated)

2 tsp. salt

2 cups whole wheat flour

2-1/2 cups bread flour
1-1/2 tsp instant yeast
Poppy seeds



OR


6 oz sugar (granulated)

1 oz salt

4 oz olive oil

12 oz egg yolks

2 cups water

4oz fresh yeast

4lbs - 5lbs hi gluten flour depending on the flour used

(Although I'm Australian and user of the Metric system, when using American recipes, as I weigh everything out I just press the button and convert to the American system so the change doesn't do my head in).
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Pastry Chefs Forum