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Submitted by Leah Klein
This is a sweet challah that tastes like a sweet roll. The crumbs on top and the cinnamon and sugar on the bottom just finish it off perfectly.
4 and 1/3 c warm water
4T yeast (6 pkgs)
2 and 1/4 c sugar
2T salt
6 eggs
3/4 c oil
5 lb flour – high gluten flour is recommended
3 tbl sugar
1/2 tbl cinnamon
1/2 c margarine
1/2 c sugar
1 and 1/2 c flour
1 T vanilla
Dissolve yeast in warm water. Add sugar and let bubble. Add the rest of the ingredients. Knead in a mixer with a bread hook for 15 minutes. Pour oil over the dough. Cover and let rise until doubled.
Punch it down and let rise again till doubled.
Meanwhile grease 6 challah pans and sprinkle the sugar and cinnamon combination on the bottom of each greased pan.
Punch the dough down again. Take Challah. Divide dough into 6 equal parts. Braid each into a challah, cover with a towel and let rise for 1/2 hour.
Shmeer with beaten egg. Combine crumb topping. Put crumbs on each challah and bake for 35 minutes at 350 degrees Fahrenheit.
makes 6 regular sized challahs
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