Sure, you can go out and buy challah, but the homemade ones are so much tastier. While it’s pretty straightforward and easy to make, there are tons of ways that your challah can go wrong—like being too sweet, getting burnt, not being baked all the way through, or not rising. If you’re new to making challah or tried a few times and couldn’t get it just right, here are five mistakes to avoid that will make your challah amazing every time.
Too Much Flour
Challah dough can be sticky, so naturally, we want to put more flour in to make it easier to work with, but it can result in a doughy challah. Avoid adding more flour than the recipe calls for and if your dough is sticky, just dust it with flour before braiding it.
Location
The season, temperature, altitude, and humidity greatly impact the challah baking and how much water or flour you’ll need to get the right consistency. You’ll have to get to know what challah dough should feel like.
Two Rises
Always do a second rise. The first rise should be about two hours and after you braid it, let it rise for another 30-45 minutes.
Oven Temperature
Even though your dial may be reading a certain temperature, that doesn’t mean it’s exact, so to get the most accurate measurement, test your oven with an oven thermometer.
Baking on a Baking Sheet
Is your challah getting burnt on the bottom and still raw in the middle? That may be because you’re placing it directly on a baking sheet. Make sure you line baking sheets with parchment paper.
