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

  1. In mixer, add salt, 2.5 pounds of flour, eggs and oil.
  2. In a separate bowl, combine sugar, yeast and 4 cups of lukewarm water. Let yeast “proof” (watch for bubbles to form).
  3. Add yeast mixture to mixer and mix until a wet paste forms.
  4. 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.
  5. Let dough rest for 15 minutes, then mix 1 more minute.
  6. 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.
  7. Remove dough from refrigerator and punch it down.
  8. Remove an egg-size portion of dough and make the brocha L’hafrish Challah.1
  9. Separate dough into 6 equal portions. Shape each of the six loaves and allow them to rise for 1 hour.
  10. 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.