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Parve
Easy
3 Hours
Diets 
This is my tried-and-true challah recipe that comes out perfectly every time (and I walk you through common challah-baking-related challenges in this article). This recipe yields a lot of challah, and, of course, it can be baked in advance and frozen.
Makes 8 loaves of challah4 cups water
1 and 1/3 cups canola oil
16 large egg yolks
2 tablespoons plus 2 teaspoons table salt
5-pound bag Glicks High Gluten Flour
generous 2 cups sugar
1/4 cup instant yeast (if using active dry yeast, see proofing directions below)
extra water and flour as needed for consistency
Combine all the ingredients in a large bowl and knead for 10 to 15 minutes by hand or by using the dough hook in a stand mixer. To reach desired consistency: if sticky, add additional flour, one tablespoon at a time; if dry, add additional water, one tablespoon at a time.
Allow to rise in a large bowl, covered with a towel for one and a half hours. The dough will NOT double in size. At this point, you can do hafrashat challah.
Remove dough from the bread machine or bowl, and divide into 24 equal portions. On a floured surface, roll three portions into long ropes, then carefully braid together, then place on a greased loaf pan or greased cookie sheet. Repeat with remaining dough. Cover with a towel and let rise for an additional 20 to 30 minutes. Preheat oven to 350 degrees Fahrenheit.
This recipe is too big for a bread machine.
Brush with an egg wash. (Vegan: use oil, melted margarine, or aquafaba.)
Bake for approximately 25 to 35 minutes or until golden brown.
Sponsored by Glicks
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