- 2 c. boiling water
- 1 c. rolled oats
- 2 tablespoons butter
- 1 tablespoon shortening
- 1 pkg yeast (or 1 scant tablespoon bulk yeast)
- 1/3 c. warm water
- 1 teaspoon sugar
- 2/3 c. brown sugar
- 1 tsp. salt
- about 5 c. flour
- one egg, beaten
- Pour 2 c. boiling water over 1 c. rolled oats, 2 tablespoons butter and 1 tablespoon shortening. Let stand till lukewarm (approximately 20 minutes) and while the butter and shortening melt.
- Soften the yeast in the 1/3 cup warm water with 1 teaspoonful sugar added. Let stand 10-15 minutes till yeast froths.
- Mix 2/3 c. brown sugar and 1 teaspoonful salt with the lukewarm oatmeal mixture, then add the yeast mixture and stir.
- Add most of the 5 cups flour and beat vigorously. When smooth, turn the mixture out onto a board floured with the remaining flour and knead lightly for about 5 minutes. Place in oiled bowl, cover loosely and let rise till doubled.
- Punch dough down, divide into 6 parts. Roll each part into a long rope. On an ungreased cookie sheet, braid 3 ropes together into a long braid, then do the same with the other 3 ropes. Cover lightly with a towel and allow to rise till doubled once again.
- Brush both loaves with beaten egg. Bake at 350 degrees for 20 minutes. Do not bake longer than 20 minutes or they will dry out.
Yields 2 braided challah loaves.
My notes: I did change a couple of things in this recipe, mostly to the process, not the ingredients. When I made them I forgot all about the egg glaze, just tossed the raised braids into the oven, and they were still good, though the egg glaze would probably give it a crispier crust. Very moist loaves, the kids loved them.
I served this bread wrapped in a gorgeous linen bread cloth my sister in law Vania embroidered for me for my birthday.