Pour the warm water into a bowl. Add the sugar and yeast; stir to combine.
Add the oil, eggs, and vanilla; stir well.
Add the salt and 13 cups flour, adding the remaining flour as needed until the dough pulls away from the sides of the bowl.
Knead until smooth and elastic. Put a bit of oil in the challah bowl and roll the dough around in it. Cover the bowl, and let rise in a warm spot for two to three hours, or overnight in the fridge.
When the dough is puffy, punch it down to let out the air. Then do the challah separation with the blessing.
Braid, then glaze with egg, and top with your favorite toppings.
Allow to rise for another one to one and a half hours, then bake in a 350-degree-Fahrenheit oven for 30 minutes.
Directions
Credits
Description:
Recipe excerpted from The KIDS Book of Challah (Feldheim, 2022). Purchase on Amazon.
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Best recipe I’ve used. For a 5lb bag of flour I used 4.5 cups of water since my country is very humid. I also used 3 envelopes of fleishmans original yeast. Highly recommend it.!
Really nice challah but needs more salt in my opinion.
What kind of yeast do you recommend using?