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Does anyone know the best method for making challah bread and freezing it? <
I made two loaves and froze them after they rose......I didn't know if I
should let them unthaw and rise again before baking.....or just put them
into a 350 oven and start them to bake frozen.........Ginny

On Sat, 25 Sep 2004 02:45:26 GMT, "Ginny" > wrote:

>Does anyone know the best method for making challah bread and freezing it? <
>I made two loaves and froze them after they rose......I didn't know if I
>should let them unthaw and rise again before baking.....or just put them
>into a 350 oven and start them to bake frozen.........Ginny
>

Howdy,

I would take them from the freezer, thaw them, then bake...

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

On Sat, 25 Sep 2004 02:45:26 GMT, "Ginny" > wrote:

>Does anyone know the best method for making challah bread and freezing it? <
>I made two loaves and froze them after they rose......I didn't know if I
>should let them unthaw and rise again before baking.....or just put them
>into a 350 oven and start them to bake frozen.........Ginny
>

Howdy,

I would take them from the freezer, thaw them, then bake...

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

"Kenneth" > wrote in message
...
> On Sat, 25 Sep 2004 02:45:26 GMT, "Ginny" > wrote:
>
> >Does anyone know the best method for making challah bread and freezing
it? <
> >I made two loaves and froze them after they rose......I didn't know if I
> >should let them unthaw and rise again before baking.....or just put them
> >into a 350 oven and start them to bake frozen.........Ginny
> >
>
> Howdy,
>
> I would take them from the freezer, thaw them, then bake...
>
> All the best,
>
> --
> Kenneth

Indeed. You will also find that the dough has so many eggs in it that you
will get additional leavening from them. You may want to break your dough
down into more loaves than you intended.

Fred
Foodie Forums
http://www.foodieforums.com

"Kenneth" > wrote in message
...
> On Sat, 25 Sep 2004 02:45:26 GMT, "Ginny" > wrote:
>
> >Does anyone know the best method for making challah bread and freezing
it? <
> >I made two loaves and froze them after they rose......I didn't know if I
> >should let them unthaw and rise again before baking.....or just put them
> >into a 350 oven and start them to bake frozen.........Ginny
> >
>
> Howdy,
>
> I would take them from the freezer, thaw them, then bake...
>
> All the best,
>
> --
> Kenneth

Indeed. You will also find that the dough has so many eggs in it that you
will get additional leavening from them. You may want to break your dough
down into more loaves than you intended.

Fred
Foodie Forums
http://www.foodieforums.com

Ginny wrote:

> Does anyone know the best method for making challah bread and freezing it? <
> I made two loaves and froze them after they rose......I didn't know if I
> should let them unthaw and rise again before baking.....or just put them
> into a 350 oven and start them to bake frozen.........Ginny

I usually completely make and bake three loaves, freeze two, and pull
one out to defrost on Friday afternoons.

The old Fleishman booklet has freezer doughs. The general instructions
are to mix, knead, let rest for 20 minutes, shape, and freeze. Defrost
at room temperature, loosely covered with plastic wrap, for two hours.
Then let rise in a warm place until doubled -- about 1 1/2 hours. Then
bake as usual.

Karen R.

Ginny wrote:

> Does anyone know the best method for making challah bread and freezing it? <
> I made two loaves and froze them after they rose......I didn't know if I
> should let them unthaw and rise again before baking.....or just put them
> into a 350 oven and start them to bake frozen.........Ginny

I usually completely make and bake three loaves, freeze two, and pull
one out to defrost on Friday afternoons.

The old Fleishman booklet has freezer doughs. The general instructions
are to mix, knead, let rest for 20 minutes, shape, and freeze. Defrost
at room temperature, loosely covered with plastic wrap, for two hours.
Then let rise in a warm place until doubled -- about 1 1/2 hours. Then
bake as usual.

Karen R.

On Mon, 27 Sep 2004 00:54:51 GMT, Karen
> wrote:

>Ginny wrote:
>
>> Does anyone know the best method for making challah bread and freezing it? <
>> I made two loaves and froze them after they rose......I didn't know if I
>> should let them unthaw and rise again before baking.....or just put them
>> into a 350 oven and start them to bake frozen.........Ginny
>
>I usually completely make and bake three loaves, freeze two, and pull
>one out to defrost on Friday afternoons.
>
>The old Fleishman booklet has freezer doughs. The general instructions
>are to mix, knead, let rest for 20 minutes, shape, and freeze. Defrost
>at room temperature, loosely covered with plastic wrap, for two hours.
>Then let rise in a warm place until doubled -- about 1 1/2 hours. Then
>bake as usual.
>
>Karen R.
I've not tried for a long time, but my inclination would be to pop the
loaves in the freezer a little ahead of a full rise. Then let them
thaw and sit for several hours before going in the oven. Even then,
you run the risk of uneven texture because the central part hasn't
thawed, or at least reached the temperature of the exterior.

I generally bake them all, then freeze.

DaveT

On Mon, 27 Sep 2004 00:54:51 GMT, Karen
> wrote:

>Ginny wrote:
>
>> Does anyone know the best method for making challah bread and freezing it? <
>> I made two loaves and froze them after they rose......I didn't know if I
>> should let them unthaw and rise again before baking.....or just put them
>> into a 350 oven and start them to bake frozen.........Ginny
>
>I usually completely make and bake three loaves, freeze two, and pull
>one out to defrost on Friday afternoons.
>
>The old Fleishman booklet has freezer doughs. The general instructions
>are to mix, knead, let rest for 20 minutes, shape, and freeze. Defrost
>at room temperature, loosely covered with plastic wrap, for two hours.
>Then let rise in a warm place until doubled -- about 1 1/2 hours. Then
>bake as usual.
>
>Karen R.
I've not tried for a long time, but my inclination would be to pop the
loaves in the freezer a little ahead of a full rise. Then let them
thaw and sit for several hours before going in the oven. Even then,
you run the risk of uneven texture because the central part hasn't
thawed, or at least reached the temperature of the exterior.

I generally bake them all, then freeze.

DaveT