Challah Recipeby Deborah Jacob
2 packets dry yeast
2 cups lukewarm water
7-8 cups flour divided
¾ cup sugar
1 Tablespoon salt
2 eggs beaten
1/3 cup of oil
Mix water and yeast in a bowl/container, sprinkle a little sugar on top, set it aside to grow.
Crack eggs into a small container and mix in oil.
Mix 4 cups of flour, sugar and salt in a large bowl.
Form a well in the center of the mixture. Pour the eggs, oil and yeast mixture into the well. Mix together.
Slowly add two cups of flour while kneading until the dough is smooth and elastic. Slowly add the last 1-2 cups of flour, depending on how sticky the dough is. Knead the dough for 5-10 minutes.
Cover and allow to rise until double in size (at minimum 1 hour).
Divide the dough into two halves. Form two braided challahs. Give it an egg wash (mix an egg with a little water and paint/cover the challah). Cover with seeds. Cover the dough loosely with foil or plastic wrap. Let rise another hour or two.
Bake, uncovered at 350 degrees for 25 minutes or until it looks done!!