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HELP! ASAP! forgot the salt

stitchintime's picture

I'm in a panic because I'm baking challah and I forgot to put the salt in. The dough has already risen once. Can I salvage this somehow? Will it taste yucky if I leave the salt out? I have a guest coming for dinner who's on a low salt diet but I figure if I don't put some salt in it will taste horrible.

monstersmom10's picture

(post #64274, reply #1 of 14)

I don't think there's really much you can do at this point.  Having baked many challahs in my time, it does happen.  It won't taste as good as it should, but it probably won't be too bad.  My mom has left it out on occasion, and while I don't care for it as compared to her usual stuff, it really isn't awful.


Edited to add:  Let your husband know, so that when he dips/sprinkles the salt on it at the table, he'll add a little extra.  It won't be the same, but again, it'll help a bit.  Also, use coarse/kosher salt for the table as opposed to the table salt most people use.


Edited 3/15/2007 12:13 pm ET by monstersmom10

Risottogirl's picture

(post #64274, reply #4 of 14)

There are traditional breads baked in parts of Tuscany that have no salt. Tell everyone it is traditional Tuscan challah :)


Lots of cooking boo boos can be covered up if you can tell the "story" with a straight face!


Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

TracyK's picture

(post #64274, reply #5 of 14)

It's not quite traditional, but could she sprinkle salt on top of the loaf before baking? That would at least get a little salt in there...

CT poster in bad standing since 2000.

drussell's picture

(post #64274, reply #7 of 14)

Love your reply. Will have to remember to use the straight face test for cooking. Had a boss who used to ask if certain things like proposals, reports, etc. could pass the straight face test! That always made me nervous about her.

stitchintime's picture

(post #64274, reply #8 of 14)

Thanks to all of you for your support and honesty. (my 15 yr. old son always says - tell it like it is Mom).


My sister suggested making a salt solution with a little water and rubbing that all over the dough and kneading it again. I thought an oil based solution would spread better but in the end opted for the water. So that's what I did. We'll try it tonight and I'll let you know how it is. We'll buy one at the bakery just in case.

shelly's picture

(post #64274, reply #9 of 14)

Welcome to CT, stitchintime,


I'm thrilled to discover a 'co-Jerusalemite'  on the board :)


I have no doubt that your challos will be delicious (how many times have you tasted awful home made challos ) in any event, you could serve the challos with some flavorsome salads and spreads (humus, matbucha, olive and garlic spread) and nobody will even know the difference!


Gut Shabbos

stitchintime's picture

(post #64274, reply #10 of 14)

Thanks. Usually my challot are  great. It was my turn to car pool yesterday and I spent too much time driving around in the snow and the rain we had and lost track of things. The heater in one car didn't work and I had to drive all the kids back to my place to change cars and head out again.


I'm usually in the sewing, forum having been a long time Threads subscriber, but occasionally I lurk on this forum.


I hope I'll wow them with my rhubarb apple crisp for desert that I got off the archives here. Thanks again to everyone. Shabbat Shalom.


 

JillElise's picture

(post #64274, reply #11 of 14)

Well? Waiting with bated breath to know how it turned out!


 


Jill Elise Vancouver BC
shoechick's picture

(post #64274, reply #12 of 14)

Lots of cooking boo boos can be covered up if you can tell the "story" with a straight face!


I did that...I forgot to put half the sugar in a cookie recipe once, I called them Low Carb Chocolate Chip Cookies....they believed me :)


The World is a book, and those who do not travel read only a page.  ~St. Augustine

The World is a book, and those who do not travel read only a page.  ~St. Augustine

stitchintime's picture

(post #64274, reply #13 of 14)

The saltwater solution worked great. You couldn't tell the difference. I  used about a tablespoon of water and the required amount of salt, put it in the bottom of a large bowl and put the dough back in with it. I rolled the dough around to cover it completely, sprinkled a little more flour and rekneaded it for 5 min.


I didn't say anything to the guests. I can't say anything with a straight face.  


BTW the rhubarb apple crisp was really good too. I spiced it with nutmeg and cinammon


Edited 3/18/2007 1:45 am ET by stitchintime

monstersmom10's picture

(post #64274, reply #14 of 14)

Glad it worked out OK!  B"H for small favours, right?

MEANCHEF's picture

(post #64274, reply #2 of 14)

I have a guest coming for dinner who's on a low salt diet but I figure if I don't put some salt in it will taste horrible.


You are correct.


soupereasy's picture

(post #64274, reply #3 of 14)

Boy, that was to the point! lol

ashleyd's picture

(post #64274, reply #6 of 14)

This is no help but the only time I made challah I forgot the salt. It wasn't great but it was edible, just dull.


Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Age is unimportant unless you’re a cheese.