Sweet Egg Challah

Photo: Rivki Locker

Ingredients

4 1/2 tablespoons dry yeast (5 small packets)

3 1/4 cups water

6 eggs

5 pounds flour

3/4 cup sugar

3/4 cup honey

3/4 cup oil

3 tablespoons Kosher salt

Preparation

Mix the yeast and water together in a large mixing bowl. Add a drop of honey. Let sit for about 5 minutes till it starts bubbling.

Add the remaining ingredients. Mix well. If you're using a mixer (I use a Bosch mixer which handles five pounds easily), mix for about five minutes until smooth. If you're kneading by hand, it'll take more like ten minutes (sorry!) but you'll get such satisfaction it'll all be worth it.

Find a warm toasty spot (I use my bedroom!) and let the dough rise for 1-2 hours, till doubled.

Braid into six or seven loaves (I make mine with four strands of dough), lay the loaves on baking sheets, and then let rise for another hour.

Prepare an egg wash using 2 eggs and about 1 tablespoon of water. Brush the loaves with egg. Preheat the oven to 350*.

Bake for about 45 minutes until golden. Let the Challah cool completely on cooling racks before wrapping in bags and using or freezing.

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About

I make this challah every week. For my four-strand-braid technique, visit my blog: http://www.koshercookingforordinarypeople.com/2010/12/four-braid-challah.html.