Challah Bread

Before we get to the recipe here are a few tips:

1. Always proof the yeast first to make sure that it is good. The dough will not rise properly if the yeast is not good. Proofing the yeast means to mix the yeast in a separate bowl first with warm water (not too hot and not too cold) and about 1-2 tablespoons of sugar. Let it sit for about 5-10 minutes and see if it bubbles or rises up higher than where it was when you put it there. If it did then it means that the yeast is good and that your challah bread will rise properly. If the yeast mix did not rise up then you should try it one more time. Repeat the process and try to adjust the water temparature. Maybe it was too hot or too cold. If it still does not rise it could mean that your yeast is old or for some reason is not “active” enough and you should buy new yeast.
You can use either fresh yeast or packaged yeast. I prefer the packaged yeast because I find it easier to work with and it does not spoil in the frigde after 2 weeks like the fresh one can.
2.You should measure the flour carefully by leveling out the flour in the measuring cup so that you really put in the amount of flour that is called for . If there is too much flour the dough can be too dry and if there is not enough flour the dough can be too sticky and difficult to braid.
3. When you leave the dough to rise it should be in a warm place so it will rise quickly. You can put your oven on and leave it to rise on top of the oven. However, never put in a lit oven to rise or it will bake instead and it is not time to bake it yet.
4. Be sure to cover the dough completely but not tightly while it is rising. I prefer to cover it with a dishtowel.
Recipe for delicious challah bread - I mix it all by hand because I find it to be easier but if you have a very large mixer that kneads dough well then you can use it. Just proof the yeast separately first and then add in all of the ingredients.
Ingredients
5 T dry yeast
4 cups warm water
1 3/4 cups sugar
2 T salt
1 cup canola oil
4 eggs
17 cups ( 5 lbs) white flour
 
directions
proof yeast by mixing yeast, warm water and 1-2 T of sugar (take off this amount from the 13/4 cups of sugar)
In a very large bowl whisk or beat together eggs, oil, salt, and remaining sugar.
add in 17 cups of flour and the yeast mixture and knead for about 5-7 minutes until smooth
If the dough is too dry add a bit of water and knead a little more. If the dough is too sticky add a bit more flour and knead some more. Cover the bowl well with a towel and put in warm place to rise for 3 hrs. After 11/2 hours punch it down and knead for 1 -2 minutes. recover and let to rise for another `11/2 hrs. At the end of three hours punch it down again and separate into 6 balls about the size of  a large grapefruit. Take one ball out at a time (while leaving the others covered) and split into 3 equal pieces and braid them. Put each challah bread into a greased loaf pan and let it rise for another 10-15 minutes. After that brush with egg and bake in preheated oven on 350 degrees until golden brown - approximately 1/2 hour. Let cool and enjoy.
You can freeze the extras by wrapping them well in tinfoil or ziploc bags when they are cool.