5 tablespoons dry active yeast (like Fleishman’s- not rapid rise)
2 cups sugar
5-1/2 cups very warm water
(mix all ingredients till foamy)
1 tablespoon vanilla extract
1 teaspoon of salt
1 1/2 cups canola oil
5 lbs bread flour ( I like Gold Medal Better for Bread in orange bag)
Place sugar, yeast and hot water in a very large bowl. Stir and let sit for 5 minutes.
Add oil, vanilla, salt and a few cups of flour. Stir until consistent. Keep adding flour until the dough becomes very stiff and then knead by hand. Gradually add all of the flour.
Knead in a large bowl till dough is consistent and smooth and not too sticky.
Shape and place in round pans. Don’t brush with egg wash if you’re preparing an eggfree challah.
Bake at 350 for 30 minutes
yield: about 5 round challahs
Tamar Warga, MS-CCC, SLP
Is a licensed and certified Speech Language Pathologist and a certifiably crazy mother of 10 (4 with food allergies). She is author of “A Taste of Sweetness” Rosh Hashana Food Allergy E-Cookbook and “A Taste of Freedom” Passover Food Allergy Cookbook. With all of her spare time, Tamar has recently taken up blogging- Kosherfoodallergies.blogspot.com “Where kosher Jews get allergy news.”