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Parve
Easy
2 Hours, 30 Minutes
Diets 
1 bag (5 pounds) Tuscanini High Gluten Flour
1 and 3/4 cups sugar
2 tablespoons Tuscanini Fine Salt
4 large eggs
1 cup vegetable oil, such as Gefen
3 tablespoons Gefen Yeast
4 warmish/almost-hot cups of water
First, mix the yeast, warm/hot water and sugar in a bowl. Let forth/bubble for at least 10 to 15 minutes, preferably somewhere warm.
Add in the oil and eggs. Mix.
Add the full five-pound bag of flour. Mix.
Add salt last. Mix.
Mix (or knead) very well, all the while davening and not hearing or speaking Lashon Hara.
Cover bowl with saran wrap. Let rise for one hour (somewhere warm, like by a fireplace or near the kitchen stove). Punch down and let rise again for an additional hour.
Connect N,S, E, and W and take challah as you usually do. Double wrap the ball and burn it, or discard.
Braid as desired. Let rise for another 45 minutes. Egg wash with one egg. Top with desired toppings.
Preheat oven to 350 degrees Fahrenheit. Bake Challah in the oven for 25-30 minutes or until you like how the top AND bottom of the challah look.
Tizku L’Mitzvot! May all your tefillot be answered l’tova and may your Challah taste as delicious as the Maan in the midbar!
This recipe was distributed at the Kosher.com Challah Bake 2024. Download and print a recipe + Nishmas prayer card to keep on hand for when you do hafrashat challah.
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THE BEST CHALLAH IN THE WORLD!! Tastes like Mun directly from shamayim!
are you from gallys wigs
she has a beautiful story of how she created gollys wigs..
highly recommend you listen to it
Challah was delicious!
Thank You!!!! looks amazing
Looks yum!