Challah Recipe

4 Tbsp active dry yeast

4 1/2 cups warm water

2 Tbsp sugar

5 lbs high gluten bread flour
1 cup sugar
2 Tbsp salt

3 large eggs

1¼ cup vegetable oil

•In a large glass bowl, combine yeast, warm water and sugar, then cover with a towel and allow to proof for 10 minutes.

•In an extra large bowl, sift the flour with the sugar and salt. Add the eggs and oil and mix to combine. Add the proofed yeast mixture to the dough and mix until all the ingredients are well incorporated.

•Transfer the dough to a lightly floured surface and knead until the dough is smooth and elastic. If the dough feels too sticky to handle, gradually add a little flour.

•Return the dough to the bowl and cover with plastic wrap and a towel. Set aside in a warm spot and allow to rise for 1 hour.
•Preheat the oven to 350°F.

•Take a piece of challah the size of a golf ball and recite the blessing of Hafrashat Challah. Burn the challah by wrapping it in a piece of silver foil and placing in the oven.
•Separate the dough into sections, placing caramelized onion into each strand. and braid into challah. Allow each challah to rise 15 minutes.

•Brush with egg wash, sprinkle with rosemary or black sesame seeds and bake for about 45-55 minutes, until challah is golden brown. Allow challah to cool completely before storing.