The Very Best Challah
4 cups warm water (about 90 degrees F)
4 tablespoons active dry yeast
1 cups granulated sugar
1 cup vegetable oil, plus more for coating
1/2 cup honey
2 tablespoons salt
2 large eggs
12-14 cups of all purpose flour (approx. 5 lbs.)
In a large bowl, whisk together the water, yeast and sugar. Allow it to proof for 10 minutes (if the yeast is non-reactive, throw out the mixture and start again)
Then, add the eggs, oil, honey, and salt and whisk until combined.
Add the flour about a cup at a time until the dough is no longer sticky but is not tough and hard to work with. It should be smooth and bounce back when pressed.
Coat the dough and bowl in oil. You don’t have to drown it, just enough so that it wont stick to the sides of the bowl when rising.
Cover the dough with a towel and allow it to rise for about 2 hours. Punch it down about 3-4 times in middle of the rise.
Say the bracha and be mafrish your challah
Divide the dough into chunks and roll them out on a smooth surface. You may use flour here to prevent sticking but I usually find it unnecessary and it makes the challah tough.
Braid your challah and allow it to rise, covered, for another 45 minutes.
Preheat the oven to 350 degrees F
You may brush your challah with egg wash but I do not do this.
Bake your challah for 30-45 minutes depending on the size. The crust should be a deep brown, and the challah should feel light and sound hollow when tapped.
Allow it to cool and enjoy!
Note: This recipe can be made in a 6 qt. mixer. You may need more flour as the mixer incorporates the flour better into the dough.
