Lillian’s 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

1 cup vegetable or avocado oil

Egg Wash

1 egg and 1 Tbsp honey, beaten

Topping suggestions — sesame seeds, poppy seeds, everything but the bagel mix or chocolate chips

Combine yeast, warm water and sugar in a glass bowl. Cover with plastic wrap and set aside to proof for 5-10 minutes.

In the bowl of a stand mixer, combine the flour with the sugar, then add the eggs, honey, oil, and the proofed yeast mixture to the dough and mix at a slow speed, adding the salt while mixing, until all the ingredients are well incorporated.

Increase the speed to medium for 10 minutes.

Transfer the dough to a lightly floured surface and lightly knead by hand until the dough feels soft and smooth.

Place the dough in a large bowl, cover with plastic wrap and a towel. Set aside to rise in a warm spot for one hour.

Preheat the oven to 350°F.

Place the dough on a lightly floured surface and separate the dough into equal strands and begin braiding the challah.

Place braided challah on a baking tray lined with parchment paper, then cover with a towel and let rise for 45 minutes.

Brush the tops of the challah with the egg wash, then sprinkle with selected toppings.

Bake in the oven for 45 minutes or until golden brown.

Enjoy!

Take Challah and recite the blessing (below)

Separate the dough into sections and braid into challah. Allow each challah to rise 15 minutes.

Brush with egg wash, sprinkle with toppings and bake for about 45-55 minutes, until challah is golden brown.

Allow challah to cool completely before storing.

Note: It is a mitzvah to make the blessing of Hafrashat Challah when baking 5 pounds of bread dough.

Transliteration: Baruch ata Adonai Elo-hainu Melech Ha’olam asher kid’shanu b’mitzvotav v’tziva’anu l’hafrish challah.

Translation: Blessed are You, L-rd our G-d, King of the Universe, who has sanctified us with His commandments and commanded us to separate challah.

Separate a small ball of dough, approximately one ounce, and say: “This is challah.”

Burn the challah by wrapping it in a piece of silver foil and placing in the oven.