| | Classic Challah 1 1/2 - 2 ounces of yeast
2 1/4 cups of lukewarm water
1 tablespoon of salt
1/2 cup of sugar
1/4 - 1/2 cup of oil
4 eggs, beaten
9 cups of flour |
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Dissolve the yeast in water for 10 minutes. Add the salt, sugar, oil, and eggs. Mix. Add 3 cups of flour at a time and mix after each addition. Make sure all 9 cups of flour are in. If you need more flour to work the dough, add it in. Knead the dough until smooth, then knead for an additional 7 minutes. Place in a large greased bowl and leave in a warm place, perhaps near the stove, for 1 1/2 hours or until it has risen to double its original size. Punch down completely so there are no air pockets. Take off a piece for challah. Divide dough, braid and shape as desired. Place onto greased cookie sheets. Let challah rise again until double in size. Brush with egg yolk and water mixture and bake at 350ºF. for 1/2 hour. |
