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4 teaspoons yeast
4 cups warm water
2 cups sugar
1-1/2 cups oil
1-1/2 tablespoons salt
3 eggs
1 (5 pound) bag bread flour
In a large bowl, place yeast, warm water and sugar. Allow to proof – 5 to 10 minutes. Whisk in oil, salt and eggs. Add flour, 3 to 4 cups at a time, stirring until smooth. When it becomes too difficult to stir with a spoon, begin to knead with your hands, slowly adding flour, until dough is smooth and elastic. Drizzle with oil and coat all around. Cover with a damp cloth and let rise for 2 hours. Punch down, shape into loaves and place in greased baking pans (try the challah pans in our store) or on baking sheets. Cover again and allow to rise 1 more hour. Preheat oven to 350 degrees. If desired, sprinkle sugar on tops. Bake for 30 to 40 minutes until golden and challah sounds hollow when tapped. Remove from pans immediately and cool on wire racks.
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Tags: BREADS, CHALLAH, muffins cupcakes and breads
Really easy, really delicious–I feel it tasted best when made as a pull-apart, but was great braided too!
How many loaves of challah does this recipe make? 4? Johanna
it makes 4 to 6 loaves, depending on the size of the loaves you make – about 6 if you are using loaf pans, 4 to 5 if you are using challah pans or other larger pans.