Recipe by Sarah Chana
This is from Kosher by Design by Susie Fishbein. It uses 5 lbs of flour, enough to warrant the making of the special blessing over bread dough. It is very sweet and wonderful. I used natural sugar for it; even more wonderful.
- 1⁄2 cup warm water
- 4 (1/4 ounce) packages active dry yeast (or 3 tbl)
- 1 tablespoon sugar
- 7 large eggs
- 2 cups sugar
- 1 1⁄2 cups oil
- 7 teaspoons salt
- 4 cups boiling water
- 5 lbs flour
- 1 large egg, beaten lightly
- sesame seeds or poppy seed
Directions See How It's Made
- Proof the yeast: Place the 1/2 cup warm water, yeast, 1 tbl sugar in a large glass measuring cup or bowl. Set aside until yeast gets bubbly.
- In a separate bowl, combine the 2 cups sugar, boiling water, salt, and oil.
- Crack eggs into large bowl (or your mixer bowl). Add proofed yeast, mix again. Add the sugar/water mixture. Mix thoroughly.
- Add the flour in batches, incorporating well each time.
- Knead dough for 10-15 minutes, adding flour as needed until you get that earlobe texture.
- Place dough in a large bowl (greased), cover with a damp towel and let rise in a warm place for about 2 hours, punching down in the interim.
- Turn out dough onto floured surface. Separate the piece of dough with the blessing if you make it.
- Divide dough into 6-7 pieces, and shape into challah according to your favorite style. (You can braid three strands, four strands, six strands -- whatever!).
- (At this point you can freeze some of the shaped challot to bake later on.).
- Let rise another 30 minutes or so.
- Brush each loaf with beaten egg. Sprinkle with seeds.
- Bake at 350F for about 30 minutes or until it sounds hollow when tapped on the bottom.