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Dairy
Medium
0 Servings
Allergens 
No Allergens specified
2 Hours
Diets
No Diets specified
soft and fluffy…
5 Cups Warm Water
2 Cups Sugar
1/4 Cup Yeast
3 Eggs + 1 For Egg Wash
1/2 Cup Oil
2 T. Salt
5 lb. Flour
1 1/2 Cups Flour
1 1/2 Cups Sugar
1 Stick Margarine
Prepare the crumbs. Combine the 1 1/2 cups of flour and sugar and margarine. Mix to form coarse crumbs.
Begin by using 4 cups of warm water (3 cups cold water from the sink and 1 cup boiling water). Combine water, yeast, and sugar in the bowl of an electric mixer. Stir and let sit 6-7 minutes.
Add eggs and oil. Add 1/3 of the flour, mix for a few seconds, until combined. Add another 1/3 flour, and mix just until combined, then the last 1/3 of the flour. Add remaining water (or just as much as needed for a nice sticky dough). Mix for 10 minutes on high speed.
Remove dough from mixer and place in a large mixing bowl. Smear the top of the dough with a little oil. Cover and let rise 2 hours.
Right before you are ready to braid the challah, preheat oven to 200ºF. When it reaches that temperature, shut the oven off.
Divide dough into 6 parts. Braid and place in pans. Place braided challah into the warm oven and let rise an additional 1 hour.
Preheat oven to 350ºF.
Brush challah with beaten egg and place crumbs on top. Bake until challah is golden.
Directions
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