Kosher Challah Bread

Ingredients for Kosher Challah Bread

• 5 pounds (1 bag) of all-purpose flour

• 2.5 cups granulated sugar (may reduce sugar for less sweet dough)

• 4 cups lukewarm water (100-105 degrees F)

• 2 tablespoon coarse salt

• 4 tablespoons quick rise yeast

• 6 whole eggs + 1 for egg wash

• 1 cup vegetable oil

• 2 tablespoon vanilla (optional)

Directions for Kosher Challah Bread

1. Transfer flour into a very large bowl. Make a hole in the middle of the flour. Pour the warm water into the hole, then sprinkle the yeast over the water. Add 1/2 cup of sugar to the yeast/water. Let it stand for about 15 minutes, allowing the yeast to dissolve and bubble. Along the perimeter over the flour only, sprinkle the salt.

2. In a separate large bowl, combine the remaining sugar, oil, eggs, and vanilla. With a fork or whisk, beat until well blended.

3. After the yeast has risen and many bubbles have formed, transfer the mixture of eggs/sugar/oil (step 2) into the flour/yeast mixture (step 1). Using a large wooden spoon or your hands, fold all the ingredients together. Set aside in a warm location. Cover bowl loosely with plastic wrap or a towel. Allow to rise until it doubles in size.

4. Punch the dough down, then divide into 6 to 8 equal portions. Don't forget to first take a small piece off and make a blessing (Jewish law).

5. Form dough into your desired shape. Place on a greased baking pan or pan lined with parchment paper. Allow bread loaf to rise 30-60 minutes. Your finger should leave a small indent when poking the loaf dough.

6. Preheat oven to 350 degrees F. Brush tops of loaves with egg wash. Bake 20-40 minutes until golden brown.

7. Allow to cool before slicing with a serrated knife.