Prep 30 mins
Cook 3 hrs
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.
- 118.29 ml warm water
- 4 (28.34 g) package active dry yeast (or 3 tbl)
- 14.79 ml sugar
- 7 large eggs
- 473.18 ml sugar
- 354.88 ml oil
- 34.50 ml salt
- 946.36 ml boiling water
- 2267.96 g flour
- 1 large egg, beaten lightly
- sesame seeds or poppy seed
- 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.
This recipe worked out really great. Thank you so much for sharing it. MG