- 1 cup sugar
- 3 Tbsp + 2 tsp active dry yeast
- 5½ cups warm water (or more)
- 5 lbs high-gluten (or bread) flour
- 1 cup + 2 Tbsp oil
- 4 Tbsp kosher salt
- 1 egg yolk
- 1 Tbsp water
- Place the sugar, yeast, and half the warm water in the bowl of an electric mixer (strong enough to handle 5 lbs of flour). Let the yeast proof for 15–20 minutes.
- Add the flour, oil, and remaining water, alternating the wet and dry ingredients as you add. Add the kosher salt as a dough begins to form, and knead it on medium speed for 7–8 minutes.
- Place about 1 tsp of oil in the center of a large bowl. Transfer the dough into the bowl and flip it to coat completely with the oil. Place the bowl in a large garbage bag and knot the bag loosely. Let the dough rise for 1 hour.
- Take challah, and discard the challah piece according to your minhag. Form the remaining dough into your desired shapes. Combine the egg yolk and water and brush onto the dough. Let the dough rise for another 45 minutes to 1 hour. Meanwhile, preheat the oven to 375°F.
- Bake large challos for 40 minutes, and smaller individual challos for about 25 minutes. - See more at:
Estee Kafra is a 3 times best selling cookbook author , and the co-owner of kosherscoop.com. For the latest and greatest in kosher cooking, visit kosherscoop.com for thousands of user friendly recipes.