How do you successfully refrigerate challah dough to bake it the next day?
Sauté 2 diced medium onions, 4 minced cloves garlic (or frozen cubes), 2–3 large carrots, 4 stalks celery, and 1 parsnip. Then add a 16-oz (450-g) can tomato sauce, and water to cover. Add 1–2 Tbsp salt, 1⁄4 tsp pepper, and 1 Tbsp onion soup mix. Simmer until vegetables are tender.
—Chanie Nayman
How do you successfully refrigerate challah dough to bake it the next day? Do you let it rise before or after refrigerating, and for how long?
I don’t usually do this, but the few times I did, it worked out just fine: I oiled a garbage bag and placed the dough inside and put it into the coldest spot of my fridge. I took the dough out a while before I was ready to work with it, to allow it to fully come to room temperature, and then I proceeded as usual.
I’ve also prepped it — braided, egged, and all — and then frozen it and removed from the freezer the next morning a good few hours before I needed to bake it. Once it came to room temperature, I continued with my usual rising and baking method.
Create a free account to keep reading.
