Shabbat Shalom! Baking Challah at Ramah Outdoor Adventure
Ramah Outdoor Adventure has challah that has campers and counselors coming back for more every Shabbat! Recreate the ooey-gooey goodness for your own Shabbos table.
Robyn’s Challah Recipe (makes 3)
5c flour (½ whole wheat ½ white or high gluten)
½ c sugar
½ c oil
optional cinnamon or other spices ~1tbs
Combine flour, sugar, salt, yeast, and optional spices in a large mixing bowl. Measure out water and oil, add water SLOWLY mixing with your hands…send some love! Only use as much water as you need (it will vary), keep dough fairly dry. Add oil slowly bringing the dough to a moist but NOT sticky consistency. Knead dough for a while adding flour oil and water as needed.
Place dough in a bowl about 3 times its size and cover with a warm moist cloth to rise. If its warm outside let it sit in the sun otherwise heat the oven just a little so it’s warm and let it rise there. After about 2 hours take dough out to braid, don’t forget to knead and punch it down some more. Don’t forget to take the challah sacrifice here. Feel free to add more spices at this point. Once challah is braided you can put oil with spices and or syrup/honey/agave on top. Mix the topping together before painting on challahs.
Set oven to 350F, let the challah rise on the stove top while the oven is warming. Cook for 20-45 minutes. The challahs should have a hollow sound when you tap the bottoms.