Avimom's Yummy Challah
Pareve Shabbat
Ingredients
- 1/2 cup vegetable oil
- 4 teaspoons salt
- 3/4 cup sugar
- 1 cup boiling water
- 1/2 cup cold water
- 3 beaten eggs
- 1/3 cup warm water
- 2 packages yeast
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 2-3 cups whole wheat flour
- 5-6 cups bread flour
Method
Mix oil, salt and sugar. Stir in boiling water until dissolved. Add cold water. Dissolve yeast into 1/3 cup warm water (it may look a little lumpy). Set aside.
Add eggs, cinnamon and vanilla to mixture. Mix in dissolved yeast.
Add 2-3 cups whole wheat flour (how much whole wheat flour to add depends on your taste). Mix in 5-6 cups bread flour until dough is no longer sticky.
Let rise in a warm place 1 1/2 hour, or until doubled.
Braid challah and let rise 45 minutes.
Bake at 325 degrees until browned and bottom taps slightly hollow.
[We don't like egg brushed on top, but it could be added.]
Notes
Adapted from book "The Shabbat Seder"