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Parve
Medium
3 Hours, 20 Minutes
Diets 
I’m just going to say it. This is the most perfect challah recipe on Earth. This classic recipe is the base for almost every other recipe in this book! Once you master this recipe, you are on your way to challah stardom. Yield: 8 medium challahs (large recipe) / 4 medium challahs (medium recipe) Don’t forget to check out our step-by-step guide that leaves no questions for how to make amazing challah
4 and 3/4 cups warm water
1 and 1/2 cups sugar
7 teaspoons yeast
1 cup oil
2 eggs, beaten
2 teaspoons Gefen Vanilla Extract
2 and 1/2 tablespoons Tuscanini Fine Sea Salt
13 to 15 cups all-purpose flour, such as Glicks (approximately a 5-pound bag)
Pour the warm water into a bowl. Add the sugar and yeast; stir to combine.
Add the oil, eggs, and vanilla; stir well.
Add the salt and 13 cups flour, adding the remaining flour as needed until the dough pulls away from the sides of the bowl.
Knead until smooth and elastic. Put a bit of oil in the challah bowl and roll the dough around in it. Cover the bowl, and let rise in a warm spot for two to three hours, or overnight in the fridge.
When the dough is puffy, punch it down to let out the air. Then do the challah separation with the blessing.
Braid, then glaze with egg, and top with your favorite toppings.
Allow to rise for another one to one and a half hours, then bake in a 350-degree-Fahrenheit oven for 30 minutes.
Recipe excerpted from The KIDS Book of Challah (Feldheim, 2022). Purchase on Amazon.
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Really nice challah but needs more salt in my opinion.
What kind of yeast do you recommend using?