Makes 6 large challahs
- 1.660g (3.66 lbs) strong white flour
- 180g (3/4 cup + 2 tablespoons) granulated sugar
- 35g (1/4 cup) active dry yeast
- 30g (3 tablespoons) salt
- 90ml (6 tablespoons) oil
- 2 large eggs, lightly beaten
- 750 – 1000ml (3-4 1/2 cups) water
- 1 egg lightly beaten
- 1 tablespoon water
- In a large bowl, mix together, the flour, sugar, yeast, and salt dry ingredients. Add the oil and eggs along with 3/4 of the water. Knead until smooth (about 8 minutes) let rest in an oiled bowl for about an hour covered until doubled in size.
- Take a portion if separating for challah blessing.
- Cut into 18 portions each about 150g pieces each, roll out into long thin ropes about 35-38cm (14-15 inches) long, and plait, as desired.
- Place on a baking tray lined with paper at least 5cm (2 inches) apart, cover, and let it rise again, about 30-45 minutes, until puffy.
- Make the egg wash: In a small bowl combine the beaten egg with a tablespoon of water.
- Brush the challahs with egg wash, and bake at 180 C for about 35-40 minutes, rotating trays halfway through cooking time, bake until Challah is cooked through and when tapping on the bottom of the Challah sounds hollow.
- Challahs can be baked ahead of time, allow to cool completely, before wrapping in aluminium foil and freeze for up to a month. Defrost completely before serving.