Egg Challah

A nice full egg challah for shabbos

• Ready In: 1 hr
• Serves: 30
• Yields: 5-6 medium challas

Ingredients

• 6 (1/4ounce) packages dry active yeast or 13 1⁄2 teaspoons dry active yeast
• 2  tablespoons sugar
• 1  cup hot water (from the sink not boiled)
• 2 1⁄2 cups hot water (from the sink not boiled)
• 3⁄4 cup  oil
• 2  tablespoons salt
• 6  eggs
• 1 1⁄2 cups sugar
• 5  lbs flour
• 1  egg (optional)
• 1  tablespoon sugar (optional)

Directions

1. Take the yeast with the 2 tablespoons of sugar and put them into a bowl with 1 cup of hot water.
2. Wait about a minute or two until you see the yeast bubble a bit. Then add all the wet ingredients.
3. Then add the 2 tablespoons of salt, 1 1/2 cups of sugar, and the 6 eggs.
4. Mix a little bit, then pour in the 5 lbs of flour. Make sure it all goes inches Put both covers on to the machine, when tightly on start to mix first on #2 then move to #4 until well mixed.
5. When all mixed up remove from bowl and place on top of a floured cloth or towel. Let it sit and rise until it is about double its original size.
6. Shape or braid the Challas as you please.
7. After they are shaped egg them with 1 egg and a tablespoons of sugar (optional in the above ingredients list).
8. Placce challas in aluminum pans and bake on 350 OR in coated pans bake on 300 for about 15-20 minutes on each shelf.
9. You be the judge on your own oven.