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Parve
Medium
2 Hours, 30 Minutes
Diets 
One recipe of this dough is enough to separate challah with a brachah.
1 cup oil
1 – 1 and 1/2 cups (315 grams) white or light brown sugar
2 cups boiling water
2 cups room temperature water
2 tablespoons Gefen Dry Yeast
16–17 cups (5 pounds/2.25 kilograms) sifted white flour (see note)
2 eggs
2 tablespoons salt
Place the ingredients in your bowl in the order listed. Knead for 10–12 minutes.
If the dough is too dry, add a bit more water and oil; if it is too wet, add a bit more oil and flour. The finished dough should be a little bit sticky.
Cover with plastic; let the dough rest for 10 minutes. Knead again for three to four more minutes. (If you don’t have a mixer, this can be done equally well by hand.)
Turn the dough out into a large, slightly oiled bowl. Place the bowl in a very large garbage bag to rise. Separate challah with a brachah. (More on hafrashas challah.)
Let the dough rise for one and a half hours. You may need to punch it down once during this rising process. It should rise to more than double its size.
Punch down the dough and shape as desired (may we suggest challah dip rolls?).
Bake at 375 degrees Fahrenheit (190 degrees Celsius); small rolls for 20 minutes, large challahs for 30 minutes.
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I would like to make white spelt challah (5 pounds ) – anyone tried this recipe with using white spelt flour plus subbing the sugar for the honey ? It will be my first time making a spelt flour challah
I killed my yeast since I read the recipe ingredients from top to bottom instead of left to right…..perhaps that should be fixed in this recipe?
did they fix it ? What was the issue exactly ?
This has been my favourite recipe for years!
Amazing! Really delicious challah! Great dough to work with! If you like something sweet, sprinkle some cinnamon and sugar on top after you egg it- i did on about half the batch and it was really tasty! And like most challah, even more delicious when warmed before eaten.
Thanks Chana~!