7 cups flour
3 pkgs (or 3 Tbsp)
of dry yeast
7 Tbsp. of sugar
(I use raw sugar or organic light brown)
2 1/2 cups of very
warm, but not hot, water
1/2 cup sunflower
or safflower oil
1 Tbsp salt
1. Place all the
ingredients in order given into a large bowl, except for the
salt.
Mix thoroughly and begin kneading. If you have an elecric
mixer with a dough
hook, use it after the initial 2-3 minutes of hand kneading. Knead for
about 10
minutes if by hand, or 6-7 minutes with electric mixer on
gradually increasing
speed until the dough is soft and smooth and 'cleans' the
bowl. Add the salt
about halfway through the kneading process.
2. Brush the dough
and a large bowl lightly with oil, cover with plastic wrap
or a
clean towel. Let rise for approximately one hour in
a warm place. Check after
30 minutes because if your yeast is very fresh, it will rise
very rapidly. Dough
should double in volume.
3. After the dough
has risen, knead again for a few minutes, then turn onto floured
surface. With a sharp knife, cut the dough into as many
sections as you want
strands to braid. (Typically with this recipe, I cut
it into 8 equal pieces to make
2 loaves which are braided with 4 strands each. You
can experiment with 5
strand braids as well.) Roll each section into strips
of about equal length. Pinch
the strips together at one end and braid.
4. Place challahs
in pan or pans; brush with beaten egg and if you wish, sprinkle
with
sesame seeds or poppy seeds. Cover and let rise again
approximately 30 min.
Pre-heat oven to 350 F (or 180C).
5. Bake approximately
30 minutes or until the challah turns a golden brown.
Remove from oven; let stand about 5 minutes then transfer
to wire rack.
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