Golden Challah
(Three stages of preparation)
4 Tbsp active dry yeast
5 cups warm water
2 Tbsp sugar
————————-
5 lbs bread flour, plus more as needed
1 cup sugar
2 Tbsp salt
————————–
2 eggs
¼ cup honey
1 1/3 cup vegetable oil
Place the dry yeast, warm water and 2 tablespoons sugar in a large glass bowl, then set aside to proof for 10 minutes.
In a very large bowl, sift most of the flour, then add the remaining sugar and salt. Add the eggs, honey and oil and mix well.
Add the proofed yeast to the flour mixture and mix until all ingredients are well incorporated.
Transfer the dough to a lightly floured working surface and knead until it is smooth and elastic, adding more flour as needed.
Return the dough to the large bowl, cover with plastic wrap and a towel. Set aside to rise for 1 hour and 30 minutes in a warm, draft-free spot.
Preheat the oven to 350°F.
Uncover the dough and “take challah”
Divide the dough and braid the challahs. Place on a parchment lined baking tray and allow the challah to rise 10 minutes.
Brush with egg wash, sprinkle toppings and bake for about 45 minutes.
Allow to bread to cool completely before storing in an airtight container.
