NOTE: My Correct Address is in my signature (just remove the spaces).
On Thu, 23 Sep 2004 23:57:19 -0700, D. Sutton
> wrote:

>I'm about to make some challah for the upcoming jewish holidays and
>want it to be fresh for dinner on saturday night, but won't have time
>all day saturday to make it and let it rise, etc.
>
>Would it work if I prepared the dough on friday night and let it rise
>in the fridge overnight? The recipe calls for rising time of only 90
>minutes, so would it be okay to sit in the fridge for hours? Would it
>rise just the same in there? Is there a special way to break up bread
>recipes when the dough is going to sit overnight?

I take it you were finished making it before the fast came in? Then
if was in the fridge for the next day until sunset?

>any help is appreciated.

So... did it work?

I would have taken it out of the fridge about 30-45 minutes before the
fast was supposed to go out. That way you could shape it after the
fast went out, let it sit for 30 minutes for the second raise while
getting the rest of the food ready, then bake and you'd have HOT
Challah for the meal.

(Of course, depends on how religious you are. Some would do it so
that they could bake it just as the fast goes out.)

--
Davida Chazan (The Chocolate Lady)
<davidac AT jdc DOT org DOT il>
~*~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate."
--Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~*~