Oatmeal Challah
Description:
This is the Challah recipe that Anne uses to make the mini loaves of Challah that Chris uses for the blessing before oneg.
Ingredients:
2 c boiling water
1 c rolled oats
3 T all-vegetable shortening
1 pk yeast
1⁄3 c hot water
1 t sugar
2⁄3 c brown sugar
1 t salt
5 c flour
Instructions:
- Pour 2 cups boiling water over 1 cup rolled oats and 3 Tbsp. all-vegetable shortening. Let stand until lukewarm (approx. 20 min.).
- Soak 1 pkg. yeast in 1/3 cup hot water (follow instructions on package so as not to kill the yeast) with 1 tsp. sugar. Let stand 10-15 minutes until "frothy."
- Mix 2/3 cup brown sugar and 1 tsp. salt with oatmeal mixture, then add yeast and mix together.
- Add 5 cups flour. Beat vigorously until smooth. Turn onto floured surface and knead lightly for about 5 minutes. Place in oiled bowl, cover (towel or oiled saran wrap), and let rise until doubled (1-2 hours - varies based on many factors).
- Punch dough down, divide into six "equal" parts (a knife works well). Roll into long ropes and braid on large, ungreased cookie sheets. Cover and let rise again (a few hours - time varies based on temperature). * You can speed up the process of rise time by setting your oven to 170 degrees and then turning it off. Just be careful not to kill the yeast!
- Brush with beaten egg. Bake at 350 degrees for 20 minutes. You can turn them around after 17 minutes (for more even baking).
Notes:
This recipe makes a LOT of challah and the total time required to make it varies. Also, it took me several attempts before I was able to make recognizable challah!
Prep Time:
6 hours
Source:
Tonya Johnson (and Justin's mom)
