Challah (Braided Egg Bread)

The ingredients of the recipe

• 8 -9 cups flour
• 3⁄4-1 cup sugar (or ¾ cup honey)
• 1 tablespoon salt
• 1 (2 ounce) package yeast
• 2 1⁄2 cups lukewarm water (, or 2 cups only if using honey)
• 1⁄2 cup oil
• 5 eggs

Preparation

Mix together 2 1/2 cups flour with the sugar (honey), salt and yeast.

There is no need to dissolve the yeast first.

Add the water and oil.

Mix in 4 eggs.

Beat in another 1 1/2 cups of flour very well.

Add 4-5 cups of flour, until a very soft dough is formed.

Knead for about 10 minutes.

If using the dough hook, knead for about 7 minutes.

Let rise for 1-2 hours until doubled in size.

Alternately, let rise in the refrigerator overnight and then let warm to room temperature for about 1 or 2 hours.

Decide how many challahs you want, how many strands you want to braid in each.

Make a dough ball for each strand; roll them into ropes and braid.

Let rise covered for 1/2-1 hour.

Beat the remaining egg and brush on the challah.

Bake in a preheated oven at 325 F (150 C) for 30 minutes.

Apply egg wash once more and bake for another 30 minutes at 350 F (175 C).

This dough is enough for 4 medium sized challahs.

You can really let your imagination run rampant here, making intricate braids, placing the braids in a loaf pan, even then winding them into a circle.

You can add about 1/4 cup of raisins to the dough, but we leave them out.

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Source: Food