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Parve
Medium
3 Hours, 30 Minutes
Diets 
Light and fluffy inside; crispy outside. Be sure to make some rolls (bilkelach) for the kids to enjoy on Erev Shabbos!
2 ounces fresh yeast
6 cups warm water
1 cup sugar
6 pounds flour
1 cup oil
3 eggs
6 teaspoons salt
eggs, for glazing
sesame seeds, for topping (optional)
Dissolve yeast in the six cups of water. Add a bit of sugar and let sit 15 minutes or until bubbly.
Slowly add the flour and the rest of the ingredients, mixing well. Knead to an elastic dough. Lightly oil dough. Cover dough and let it rise one and a half to two hours.
Preheat oven to 350 degrees Fahrenheit. Separate challah. Punch down the dough and turn it out onto a lightly-floured surface. Braid into four medium-sized challahs and place in challah pans. Brush with egg.
Immediately put challahs into oven and bake for one hour or until browned. (Alternatively, the challahs may be baked at 200 degrees for 20 minutes and then at 350 degrees Fahrenheit for 45 minutes.)
Photography and Styling by Chavi Feldman
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Reducing the sugar Would it be OK to put half the sugar in this recipe?
I don’t know, I have never tried this recipe before. But cutting the sugar in half is a lot, I would start by trying 3/4 cups.