Challah

The Best Challah

Kosher.com
Kosher.com

The recipe as-is makes pretty sweet dough. Yields 6 large challahs.

Type: Parve Prep Time: 160 minutes Level: Not mentioned

Main ingredients

4 tablespoons yeast

1 tablespoon sugar

4 cups warm water

 3/4 cup oil

 5 large eggs

 1 and 3/4 cups sugar

 5 pounds bread/high gluten flour

 3 tablespoons salt

 1 egg

 toppings (optional): seeds, sugar etc.

Prepare the Dough

Mix yeast, water and tablespoon sugar. Allow to sit until bubbly. If yeast mixture doesn't bubble, try again.

Add eggs, oil and remaining sugar. Mix. Then add around one fourth of the flour and mix to combine. Add another fourth of the flour and mix. Add another fourth of the flour with salt and mix.

Add remaining flour and mix and knead with hands until flour is combined and dough is smooth (more flour may be required depending on your kitchen's humidity). Cover with plastic wrap in a warm place until doubled, around two hours.

Punch down dough and allow to rise another hour.

Shape and Bake

Punch down dough and separate challah with a bracha. Shape challah and allow to rise in pans 30 minutes.

Brush with beaten egg and sprinkle with toppings, if desired. Bake at 350 degrees Fahrenheit for 30 minutes, or until golden brown.