3 tbsp. salt
5 lb. high gluten flour
6 egg yolks
1 c. oil
1 7/8 c. sugar (2 7oz. cups)
4 packets (3 tbsp.) dry yeast
4 c. lukewarm water
1 extra cup lukewarm water
- In mixer, add salt, 2.5 pounds of flour, eggs and oil.
- In a separate bowl, combine sugar, yeast and 4 cups of lukewarm water. Let yeast “proof” (watch for bubbles to form).
- Add yeast mixture to mixer and mix until a wet paste forms.
- Add the rest of the bag of flour and mix for 10 minutes. If the dough is too dry, add some water from the extra cup of lukewarm water.
- Let dough rest for 15 minutes, then mix 1 more minute.
- Remove dough from mixer, rub with 1 tbsp. oil and put in a new plastic bag. (Small trash bags work well.) Close bag loosely and put in refrigerator to rise for about 2-3 hours.
- Remove dough from refrigerator and punch it down.
- Remove an egg-size portion of dough and make the brocha L’hafrish Challah.1
- Separate dough into 6 equal portions. Shape each of the six loaves and allow them to rise for 1 hour.
- Glaze challah with a beaten egg and bake at 350 for 30-35 minutes. If using foil loaf pans, bake for approximately 40-45 minutes.
* It is a custom to bake challah with a key to your house hidden inside (or challah shaped like a key) for the Shabbos following Pesach. This custom is a segulah for parnossah (livelihood) for the coming year.
1. For more information on taking challah (Hafrashas Challah), see Kosher Spirit Tishrei 5771.