Types of Dough

  1. If a stiff dough is to be baked, then a brocha is recited if the required amount of flour is used irrespective of whether it is “hamotzi” or “mezonos” dough  (however, see paragraph f below)..
  2. If a stiff dough is made but not for baking purposes, but to be cooked or if the dough being made is to be boiled or fried, e.g. doughnuts or kreplach, Challah should be separated but without a brochah.
  3. If the dough is runny (pourable) then Challah should be separated from a runny dough after baking.
  4. However, after baking a runny dough each cake is regarded as a separate unit, and each will very rarely contain 10 cups of flour. Therefore as a general rule there is no need to separate Challah from a runny dough. (In the unlikely event that it does, a piece the size of an olive should beseparated from that cake after it is baked.)
  5. Even if more than 17.3 cups of flour are used (and certainly if less is used), no brocha is said on separating Challah from cakes baked from a pourable dough.
  6. With dough that is kneaded with the required amount of flour but is made with liquids other than water (such as oil, eggs or fruit juice) and where the usual recipe does not include water – Challah should be taken but without a brochah (see paragraph g below).
  7. It is halachically preferred, however, that if a dough is prepared with liquids other than water then a little water should be added and Challah should then be taken  - but, again, without a brocha.