Comments on: Einkorn Challah Bread Recipe (Egg Bread – Dairy Free)

By: hymnsandhome

hymnsandhome — Sun, 24 Dec 2023 02:37:16 +0000

In reply to Kelley R. I'm sorry to hear that happened, Kelley. The dough may have been too warm in its second proofing spot and melted/spread. Did the dough seem manageable while you were shaping the braid? How tightly did you braid it? I find that if I make sure to do the braid fairly tightly it holds its shape better than if its loose. Adequately flouring the work surface while cutting and shaping the three strands helps keep the shape too - that way the dough has some flour on the outside of the strands. The warmth of the proofing spot seems the most likely scenario.

By: Kelley R

Kelley R — Tue, 19 Dec 2023 23:50:31 +0000

I followed instructions exact – with about 10 mins left in last proofing it spread out on cookie sheet – no obvious braid any longer – just a big blob of dough. Where did I go wrong? Was it too warm? Thanks!

By: hymnsandhome

hymnsandhome — Sat, 21 Oct 2023 01:58:24 +0000

In reply to Chava. Aww I'm so glad you liked it! Thank you for your kind comment!

By: Chava

Chava — Thu, 12 Oct 2023 13:07:20 +0000

I just made this last night, the bread was so soft, and the texture was amazing! The flavor was beautiful! I don’t think I will use another color recipe again, this one was so perfect! Thank you for sharing it.

By: hymnsandhome

hymnsandhome — Fri, 06 Oct 2023 04:40:19 +0000

In reply to hana brand.

Thanks for your questions! This is a relatively large loaf of challah and I bake it on a baking sheet, not in a loaf pan. (I braid it right on top of a parchment lined baking sheet.) I’m not familiar with the Jovial foods recipe, so I can’t speak particularly to the taste or texture of their bread. I used to make challah dough using a bread machine recipe, which is how I first encountered challah and developed an einkorn recipe from there. I played around with it quite a bit until I found what I felt worked the best for einkorn. I’ve not had anyone tell me they’ve tried this recipe (alas, I do not have the ability to have ratings on my recipes – that feature has a hefty price tag for a premium upgrade on my blog), but I’ve made it numerous times myself. Einkorn usually doesn’t rise quite as much as modern wheat, but this still puffed up well as I recall – if not double, at least pretty close. I hope that helps!

By: hana brand

hana brand — Thu, 05 Oct 2023 19:57:50 +0000

is this a small or a medium challah?

do you bake it in a loaf pan?

https://jovialfoods.com/recipes/einkorn-hamburger-buns-recipe/

this recipe looks so similar. just the flour in your recipe is less and your recipe has way more yeast.

do you think less flour and more yeast makes it more challah like and this jovial one is more bread like?

have you gotten feedback for this recipe at all from people who tried it?

also you advise to let the dough rise till double? i always knew that einkorn may only rise till 50 % cos of the type of gluten- it can collapse?

thanks so much