Tuesday, August 7, 2012
3 cups lukewarm water
1 and 1/2 packages active dry yeast
3/4 cup sugar
1/4 cup oil
2 and 1/2 lbs flour (I use a 50/50 mix of all purpose and white whole wheat flour for improved texture and taste) -- to make a bracha on this recipe, use 2 lb 10 oz. flour, which is halachically acceptable and works with this recipe.
1 tbsp plus 1 and 1/2 tsp salt
3-4 tsp cinnamon
2 tsp vanilla extract
4 tbsp white or white whole wheat flour
4 tbsp white or brown sugar
1 tsp cinnamon
1/4 tsp salt
1 dash vanilla extract
2 tbsp canola oil (add one tbsp at a time, you might not need all of it, especially if you use brown sugar, which is often quite moist)
1/4 cup oats (optional)
Dissolve yeast in lukewarm water, add sugar and let sit for 5 minutes. Combine flour, salt and cinnamon. Add oil to yeast mixture and then combine both mixtures. Knead or use bread hook on mixer, and knead for 3-5 minutes. Place dough in a lightly covered oiled bowl and let rise for 1 to 2 hours (or overnight if in the fridge). Shape dough. Combine topping ingredients and sprinkle on tops of challahs. Let rise again for 1 hour, or slightly longer if the dough has been refrigerated.
Bake at 350 degrees for 1 hour or until brown and crusty.
Yield is 2 medium sized challahs plus 6 mini challahs, or 2 large challahs. In order to make enough challah to say the bracha, simply double the recipe!
Posted by kosherliz at 1:01 PM