Egg Challa

1.5 Tbl dry yeast

1 Tbl sugar

1.75 cup water, lukewarm

4 eggs

1/2 cup olive oil

1 teas. salt

1/2 cup sugar

8 cups flour

egg yolk for brushing

 

sesame or poppy seeds for decoration (optional)

 

In a large mixing bowl place the yeast, 1 Tbl sugar and the water. Let stand for about 5-7 minutes for the yeast to start bubbling.

Whisk in the eggs and the olive oil, 1/2 cup sugar and 1 Tbl salt.

 

start kneading, using an electric mixer (only a heavy duty will do) or by hand until smooth, adding 8 cups of lower gradually. if sticky (usually not needed) add a tablespoon of lour at a time. Knead about 7 minutes by hand, or 3-4 minutes by an electric mixer).

Place dough in a large greased bowl. Turn dough to coat. Cover bowl with plastic wrap and let rise in a warm, draft-free area until double in volume.

Test by pressing two fingers gently into dough; if indent remains after removing fingers, the dough has risen completely, about 1 hour.

Punch dough down, cover and let rise again in a warm, draft-free area until doubled in volume, about 1 hour.

Punch dough down for a second time, cover and let rise again in a warm, draft-free area until doubled in volume, about 1 hour.

(you must let the dough rise at least twice, 3 time is optional but preferable).

 

Punch down dough.

Turn dough out to a lightly floured surface and knead until smooth, about one minute.

Cut the dough in half (this recipe will yield 2 challahs).

Divide each part to as many strands you want to bread 3, 5 or 6 and roll them to EVEN logs.

Bake in 375 for 30 minutes.