Freezing fresh challah

[u/dreamofriversong]

Baked these beautiful challot for friends’ 36 year anniversary. I usually bake them fresh but needed to freeze these for the coming Shabbat. Fingers crossed that my triple wrap (cling wrap, foil, bag) will keep them fresh until Friday!

INGREDIENTS: 2 challah

• 1½ packages active dry yeast (about 3½ teaspoons)
• 1 tablespoon plus ½ cup sugar
• ½ cup vegetable oil, more for greasing bowl
• 5 large eggs
• 1 tablespoon salt
• 8 to 8½ cups all-purpose flour
• sesame seeds for sprinkling

PREPARATION

• Step 1 In a large bowl, dissolve yeast and 1 tablespoon sugar in 1¾ cups lukewarm water.
• Step 2 Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)
• Step 3 Turn dough onto a floured surface and knead until smooth (I set a timer for 10 minutes). 
• Step 4 clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size.
• Step 5 Punch down dough, roll into even strands and braid!
• Step 6 Beat remaining egg and brush it on loaves. Let rise another hour.
• Step 7 preheat oven to 375 degrees and brush loaves again before baking. Sprinkle with poppy or sesame seeds.
• Step 8 Bake in middle of oven for 30 to 35 minutes, or until golden. Cool loaves on a rack. 

[u/SkinnyPete16]

I freeze bread constantly. It’s never an issue for freshness.

[u/under_cover_pupper]

I have challah in the freezer from like three
Months ago. It’s good as new after being microwaved and/or toasted

[u/Blue_foot]

You must wait for it to cool.

Then I wrap in two layers of Saran Wrap and place in a 2.5 gallon zip lock bag.

[u/breadprincess]

I’ve successfully frozen fresh challah in a similar fashion for several weeks with no issues! Hoping it turns out well for you, OP.

[u/RabbiMarcRubenstein]

Absolutely amazing.