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Parve
Medium
3 Hours, 45 Minutes
Diets 
At the beginning, this takes a while. Now it takes me around 25 minutes, start to finish, to make this challah dough, by hand. Adjust sugar according to taste. The recipe as-is makes pretty sweet dough. Yields 6 large challahs.
4 tablespoons Gefen Yeast
1 tablespoon sugar
4 cups warm water
3/4 cup oil
5 large eggs
1 and 3/4 cups sugar
5 pounds bread/high gluten flour
3 tablespoons salt
1 egg
toppings (optional): seeds, sugar etc.
Add eggs, oil and remaining sugar. Mix. Then add around one fourth of the flour and mix to combine. Add another fourth of the flour and mix. Add another fourth of the flour with salt and mix.
Add remaining flour and mix and knead with hands until flour is combined and dough is smooth (more flour may be required depending on your kitchen’s humidity). Cover with plastic wrap in a warm place until doubled, around two hours.
Punch down dough and allow to rise another hour.
Mix yeast, water and tablespoon sugar. Allow to sit until bubbly. If yeast mixture doesn’t bubble, try again.
Punch down dough and separate challah with a bracha. Shape challah and allow to rise in pans 30 minutes.
Brush with beaten egg and sprinkle with toppings, if desired. Bake at 350 degrees Fahrenheit for 30 minutes, or until golden brown.
How Would You
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is it normal for dough to have a cakey consistency?
What do you mean by cakey? Does it feel like a dough? Can it be formed?
Pounds? How many cups is one pound of flower?
8
There are around 7-8 cups in a kilo which is 2.2 pounds. One pound is almost half of a kilo, therefore we are talking about 3 and a half cups. You should measure it and maybe weigh it. If you have access to Tamar Ansh’s book on making challah you will find a more precise measure.
MIXER? CAN THIS BE MADE BY MACHINE?
Yes, if you have a machine that will fit 5 lbs of flour.
I don’t see yeast instructions ?