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Sep 14, 2013 09:40 PM

Want to bake challah on yom tov

Has anyone ever made challah dough in advance and baked it fresh on yom tov? Any suggestions for the best way to do this? I am specifically trying to figure out how I would keep it in the fridge (i.e. what type of container), and then how long it would need to be out to rise before baking. If I wanted to do it for lunch, would leaving it out from before shul be OK or too long (I leave for shul approx. 9:00AM, return home approx. noon). And for dinner, I couldn't take it out until after the new day starts
. . . would that be enough time for the dough to rise if we want to eat reasonably soon after hubby returns from ma'ariv, which probably won't be too long after the start of the second day of yom tov.

I'm trying to think this through in my head, but thought if anyone had experience with this, it could help immensely.

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  1. I went back to trying to make challah again this week after a very long hiatus. I used the first recipe in Maggie Glezer's book, "A Blessing of Bread." Because I am not home during the day to deal with the long rises I made it over 2 days. It would have been 3 if I hadn't stayed up well past midnight on Thursday to get the baking done.

    This particular recipe has 2 rises, each of 2 hours, 3 if you refrigerate the dough. I initially refrigerated overnight in a Cambro which made it easier to see by volume how the dough had risen the next day. The second rise was after the dough had been shaped and was on the baking sheets, covered in plastic. My oven is slightly whacked out so the baking took a little longer than the 35 minutes the recipe suggested. I didn't notice how long it took to cool.

    This particular recipe is small. Each loaf was under 1 lb. but we're a small family and the amount suits us well. I'm sure you could easily double the recipe.

    4 Replies
    1. re: rockycat

      I appreciate the response, but I'm not sure if it really fits my situation. If anyone has dealt specifically with the yom tov situation, I'd appreciate any advice.

      1. re: queenscook

        Sorry, I thought telling you what type of container I used to refrigerate and how long the dough needed to rise after being refrigerated would help you figure out your timing.

        1. re: rockycat

          I guess it helps a bit, though I have no idea what a Cambro is.

          If I do this at all, I will be using my regular challah recipe, which I make in a bread machine. Usually I take it out of the machine, cut and shape it into 12 balls, and put it in a round pan as a pull-apart challah, and let it rise for another 20 minutes once shaped, before baking for 30 minutes. I guess I just can't really walk this through in my head. As they say, "It's not you, it's me!"

    2. Hopefully I am understanding you correctly. I never specifically did this on Yom Tov, but what I normally do is make my dough ahead of time, freeze it in plastic wrap inside Ziploc bags and move it from the freezer to the fridge on Thursday evening. Friday afternoon I put it in the challah pan that I use and leave it out at room temp. The 3 hour window that you mention above should be a perfect amount of time for it to rise before baking. As far as your second scenario- making it for dinner- I am trying to comprehend how much time you are talking about. Hope this helps...

      2 Replies
      1. re: EmpireState

        Yeah, it's the evening scenario that will probably be the issue. Because of the halacha that you can't prepare from one day to the next, you can't take the dough out to rise on Thursday afternoon--the first day of yom tov--to bake it on Thursday night--the second day of yom tov. Therefore, I have to wait until it's actually the second day before I can even take it out to let it rise. But ma'ariv in shul will end only 15-20 minutes after that, and the hubby will be home not long after that. Therefore, it looks like I may be able to do it for the daytime meals after morning services, but not for the second night. However, with shabbat as the third day, I can make it on Friday afternoon for shabbat with no issue of preparing for the next day, as that is what the eruv tavshilin is for. Sounds like complicated halacha, I guess, but it's coming together a bit more in my mind.

        I'm still open to any other comments, but I think I am going to give it a shot.

        1. re: queenscook

          If you are going to use part of a batch for, say, first day lunch, it's my understanding that you can make more, to serve that evening, even though it's the next halachic day. Of course, consult your own halachic authority first.