In
large bowl, 20 cup food processor or 6-quart
mixer, mix 3 cups water, 4 teaspoons dry
yeast (two packets or one rounded
tablespoon), 1/2 cup sugar, and let sit for
a few minutes.
Add and mix
3 cups flour. Then,
add and mix 1 tablespoon salt, and 1/3
cup oil (light olive is best). Add,
mix and knead 5-6 cups flour.
Place in oiled bowl or bag, turn dough over
to lightly coat with oil on both sides,
cover and let rise for 2-4 hours or until
doubled in size. Separate challah
without a bracha (with a bracha if recipe
includes 9 or more cups of flour).
Shape: braid, tie in small knots, make into
loaves or make other creative shapes.
Place: on parchment paper for easiest
clean-up, or on a cookie sheet sprinkled
with corn meal or flour.
Paint: with egg wash (1 egg mixed with 1
tablespoon water) (a 2” boar bristle brush
from a hardware store is the best and the
cheapest, a crumpled plastic sandwich bag or
fingers also work).
Let rise: 45-90 minutes
Bake: in preheated oven (350-375 degrees)
for 30-45 min, until as golden or brown as
you like it
*Tip: A 2 pound bag of freeze dried yeast is
available at Wholesale warehouses for about the same price as 2 three
envelope packages in the supermarket. Even
if you’ll only use an 1/8 of the bag, it’s
worth it. |
