Makes 4 loaves of challah:
Ingredient Volumetric / Count
bread flour 9 cups 1233 100% sugar ½ cup plus 1 tbsp (9 tbsp) 112.6 9.13% warm water 1 ½ cups plus 1 cup 592.5 48.05% dry yeast 6 ¾ teaspoons[note 2] 27 2.19% salt 1 tbsp 18 1.46% eggs 4 200 16.22% neutral oil ½ cup 109 8.84% egg wash sesame seeds Formula 2292.1 185.9%
- Put bread flour in a bowl. Mix in the ½ cup of sugar and the salt.
- In a small bowl or large measuring cup, put the 1 ½ cups of warm water. Mix in the 1 tablespoon of sugar. Sprinkle the yeast on top and wait 8 minutes. The yeast mixture should be foamy.
- Briefly mix the yeast mixture, then mix it into the flour mixture.
- Mix in the eggs and oil.
- Add the remaining 1 cup warm water, and knead the dough for about 10 minutes.
- Let the dough rise, covered, for two-four hours.
- Divide the dough into four parts. These will make 4 challahs.
- Take one part. Separate it into four pieces. Take each piece and roll it between your hands until it is a long strand. Attach the four strands together at one end by squeezing the ends together (see picture).
- Place on a piece of foil or a pan.
- Take the strand at the far left and braid by putting it over two strands to the right and then put it back under one strand to the left.
- Take the strand at the far right and put it over two strands to the left and then put it back under one strand to the right.
- Repeat the last two steps until you reach the end of the strands.
- Do the same thing with the other three parts.
- Brush each loaf with egg wash and sprinkle with sesame seeds.
- Allow to rise for two hours.
- Bake in preheated oven at 400ºF (200ºC) for 25 minutes.
- Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Used "1/2 cup plus 1 tbsp" for sugar conversion. Active dry yeast, large eggs, and soybean oil presumed. Density adjustment not applied to warm water.
- This excessive amount of yeast will result in a strong yeast flavor. To reduce this flavor, it is recommend to use no more than 0.75% instant dry yeast which means about 9.24 g, or about 2 1/4 teaspoons, although you can expect fermentation time to increase slightly. Osmotolerant yeast may be desired for optimum results.