My recipe, which I think is a very good one, came from this website, but I usually cut it in half, not needing 6 challahs. Here are the proportions I usually use, and a copy of the (slightly modified) directions from the website.
7 c. white flour (2 kg)
1 Tbsp. salt
2 Tbsp. dry yeast
1 c. sugar (which can be reduced if you like it less sweet)
2 c. warm water
1 egg
1/3 c. oil
Place the flour in a large bowl and combine with salt.
Add yeast, sugar, and water and then the eggs and oil. Knead the mixture well for about 5 minutes. If the dough is sticky, add a bit more flour and knead with greased hands. The dough should be smooth and very soft, but workable.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for approximately 1 hour, until the dough doubles in volume.
Knead the dough for a few minutes on a floured surface and form the challahs. Separate the dough into 6 balls and roll out into "snakes" and braid into two loaves.
Place challahs on a sheet pan. Cover and let them rise again in a warm place for approximately 1 hour, until the dough doubles in volume. In the meantime, preheat the oven to 375° F (190° C).
Add yeast, sugar, and water and then the eggs and oil. Knead the mixture well for about 5 minutes. If the dough is sticky, add a bit more flour and knead with greased hands. The dough should be smooth and very soft, but workable.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for approximately 1 hour, until the dough doubles in volume.
Knead the dough for a few minutes on a floured surface and form the challahs. Separate the dough into 6 balls and roll out into "snakes" and braid into two loaves.
Place challahs on a sheet pan. Cover and let them rise again in a warm place for approximately 1 hour, until the dough doubles in volume. In the meantime, preheat the oven to 375° F (190° C).
When they are risen, beat one egg and brush over the tops of the challahs and then sprinkle with Sesame (or poppy) seeds.
Bake until challahs turn dark brown. (About 20-30 minutes, probably.)
When the challahs appear to be almost done, prepare the glaze: Dissolve 1/2c. sugar in 3/4c. boiling water. Remove the challahs from the oven and immediately spoon the boiling glaze over them. Remove the challahs from the pan so that the bottom of the challahs doesn’t get wet from the glaze, and cool on a wire rack.
When the challahs appear to be almost done, prepare the glaze: Dissolve 1/2c. sugar in 3/4c. boiling water. Remove the challahs from the oven and immediately spoon the boiling glaze over them. Remove the challahs from the pan so that the bottom of the challahs doesn’t get wet from the glaze, and cool on a wire rack.
This makes 2 very large loaves or 3-4 smaller ones.
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