Ingredients
- 2 kg flour
- 3 tbsp active dry yeast
- 1½ cups sugar (or 1¼ for less sweet)
- 2 tbsp salt
- 2 eggs + 1 for egg wash
- 1 cup neutral oil
- 4 cups / 900 ml warm water
Method
- 1.Mix yeast, warm water and one tablespoon of the sugar. Rest 10 minutes until foamy.
- 2.Add remaining sugar, salt, eggs and oil. Add flour gradually; knead 10–12 minutes until smooth and soft.
- 3.Place in an oiled bowl and cover with the Rise High™ proofing cloth. Rise 60–90 minutes, until doubled.
- 4.Perform hafrashat challah, divide and braid. Place in pans, cover again with Rise High™, and proof 30–45 minutes.
- 5.Brush with egg wash. Bake at 170°C / 340°F for 15 minutes, rotate the pans, then bake 10 minutes more until golden. Cool on a rack.