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Parve
Medium
2 h, 25 m
Diets 
6 pounds Glicks High Gluten or bread flour
4 heaping tablespoons Shibolim Instant Yeast
1 cup sugar
6 cups lukewarm water
5 large or extra large eggs
1 cup Gefen Canola or light olive oil
3 heaping tablespoons kosher salt
1 tablespoon water for egg wash
2 egg yolks for egg wash
sesame or poppy seeds
Sift the flour into your mixer bowl. Add the instant yeast and sugar. Stir to combine.
Add eggs and oil. Add the water and add the salt last. Mix at medium speed for 10-12 minutes.
Remove dough from the mixer bowl and allow to proof (rise) in a large bowl covered with plastic wrap for 45 minutes. Take “challah.”
Divide dough into six equal parts. To be really precise, you can weigh each piece on a scale and check that they are equal. You can also make fewer large challahs or more small challahs to suit your needs.
Grease and flour six 10-inch or 11-inch challah pans or six 1.5 pound loaf pans.
Using one of the parts of dough, divide it into six equal pieces, once again weighing each piece if you want them to be exactly the same size. Knead each piece lightly and roll into a strand approximately six inches long. Place all six strands on a silicone mat or lightly floured counter top. Pinch all the strands together at the top. Use our easy to follow braiding method to braid six strands, below.
Pick up the first strand on the right and move it two places toward the center, placing it in between the third and fourth strands.
Take the second strand from the left and bring it to the extreme right—that is, over all the other strands.
Take the second strand from the right and bring it to the extreme left, over all the other strands.
Go back to step 1 and continue with steps 2 through 4 until you have reached the end of the strands.
Pinch together the strands at the bottom and tuck any longer pieces neatly under the challah. Some people like to cut the ends of the braid and tuck them under the center for a raised center in your challah. If you do that, make sure to pinch the ends of the braid strands together once again.
Place in the prepared pans.
Allow the challah to rise for 30 minutes longer. Whisk together two egg yolks and water and brush lightly over the entire surface of each challah.
Put the challahs into a cold oven and set the temperature to 450 degrees Fahrenheit. After 15 minutes, lower the temperature to 350 degrees Fahrenheit. Bake for another 35 minutes.
Remove from oven and cool until you can comfortably touch the pans. Remove the challahs from the pans and continue to cool on a cooling rack to promote air circulation and keep the challah from becoming damp due to the condensation in the pan.
To keep it crusty, store homemade challah in a brown paper bag—never in plastic.
If you prefer to bake your challah in advance, wrap air-tight in plastic to ward off freezer-burn. To rewarm, heat your oven to 350 degrees Fahrenheit and then turn it off. Place frozen challah in the hot oven for approximately 30 minutes. They will crisp and defrost without drying out.
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