We are a family of 2 adults and two older teens - oh, DS is 20 now - and we are having a father and his 16 year old son by night....

By day, we are the same amount of people, plus two more men. ...should I buy 4 med challos or 5, ya think....the only dip I am serving is a zingy tomato one.

Depends on how much other food you are cooking, and how much you want people to fill up on challah. If I am worried that I don't have enough food, I am more likely to put out more challah and dips. If I want them to eat my food, I put out less challah, and no dips.

Extra challah nevers goes bad in my house because it gets eaten on Sunday so I would err on the side of buying too much.

I would say one more than you usually buy. Maybe a large.

Do challas really come in sizes???

Sure.

Small, medium, Large. Extra large.

Really??? This is the first I'm hearing of this...

I know there are Rolls, Normal Challahs and those huge ones for a chassuna that you aren't allowed to actually eat...

I've found that store-bought challah doesn't go like homemade ones unless it's exceptionally good.
I'd go with the 4 challahs, but I hate having leftover challah. You can always cut pieces in half if you're running low and running out of extra challah won't matter as long as there's other good food!

It depends on how much other food you're serving and how good the challah you buy is! I am personally partial to Bagel City challah, but that's just me. I could eat a lot of that challah.

In my parents' house, leftover challah is usually made into french toast on Sunday morning.

I cannot make really good challah. I can, however, buy delicious & affordable challah!

I guess you all are right, better too much than too little....so I'm gonnna get 5 mediums I think.

Of course. Where I live it's called 1/2 pound, 1 pound, 1-1/2 pound, or 2 pounds - that's all aside from rolls or chasunah challah


Why do you hate having leftover challah?

Amazing, I learn something every day from this site...
How could I never have come across this??

Me thinks it doesn't work like that here...anywhere that I've been (Brooklyn, the Bais Yisroel store near where I live, etc) all have challahs the same size, or the mini buns.

I don't know. I assumed that's how all bakeries do it.

I have purchased many a Challah in NY (and other places too)... I've NEVER seen this...

Even in Israel we buy (as I don't make challah when I am there) either medium sized or large sized challos; they are usually home made by someone in Shaarei Chessed and sold in the local shop. And they're easily as good as any I make.

That couldn't work for us because the challah usually becomes fleishig and can't be used with milk.


Because there's a chance it might get thrown out. I'd much rather have just enough challah than leftovers.
(We're not huge 'bread during the week' people).

Actually, the rov said that if little kids aren't at the table, it says on the challah boarsd, and no one touches it with fleishey hands, it's cons. pareve.

What RH wrote. In addition, you don't have to put out all the challah or the whole challah at once.

In my house the challah isn't touched at all during the actual meal, so it always baffled me when I read that the challah becomes fleishig. I was always like, how does it become fleishig, by osmosis?

Because the halacha says if it's on the table for a flesishig seudah it is considered fleishig because people are likely to touch it with dirty hands...

If it is SLICED there is no way I would consider it pareve, maybe if it were unused, and that is a MAYBE depending on the situation...

Use soy milk for the french toast.

That's not what the rov said, K Rebbie. It's NOT fleishig.

You obviously don't know my family.

Frankly, you have no idea how often I feel this way -- that either I or my family or both are so out of step with things that when they say "people are likely to do X" and everyone is nodding except me.

we were told to consider it fleishigs if on table during seudah, but were given the eitzah to cut a few slices -put in basket on table. Put the rest on another counter, out of way, while fleish is served - cut as necessary and bring to table. This way, we know that whatever wasn't on table, is still parve.

When it's just us, it's easier because we don't feel odd asking to have more cut. When there's guests I like to cut a bit extra, so no one ever feels s/he needs to ask for more or that s/he is taking the last slice.

I think, the "short answer" is to consider it fleishig. Once you learn in depth the din, you see that it's not so cut and dried.

Why can't you eat the big ones at a chasuna? I heard that some people make sure to eat it because it is some sort of segula (for getting married if I remember correctly).



1. See others' posts about keeping some of the challah parve.

2. What's wrong with leftover fleishig challah? Make it into croutons and serve with a fleishig salad. Or use it for meat sandwiches.

3. Of course, I am a huge bread person so maybe I just don't get it.




What if little kids are at the table but they're not near the challah and there's no way they could have touched it?



We usually slice some and put it on the table and then leave the rest on the challah board on a nearby shelf and get more as needed.