ChallahMix: 1/2 Cup warm (not hot) Water 1 Tbsp Sugar Add: 2 Packets of Dry Yeast Let stand for 15 minutes in a warm place. It should look foamy. Combine and Mix: 6 Cups Flour 1 Cup Sugar 1 Tsp Salt Yeast Mixture Add: 4 Eggs (checked) 1 Cup Hot Water 3/4 Cup Oil Knead together adding 1 to 2 cups more flour if needed. Knead 15 minutes. Place in oiled bowl and cover with plastic wrap and tea towel. Let rise for 1.5 hours in a warm place until it doubles in size. Punch down gently. Form into two braided loaves. Let rise covered with tea towel in warm place at least 1 more hour. Using pastry brush, coat with beaten egg (and sugar) and sprinkle desired topping (sesame seeds, poppy seeds, etc). Bake at 350 degrees in a preheated oven for 25-35 minutes. The process takes a minimum of 3.5 hours. Yeast 15 min Knead 15 min Rise 1.5 hours Braid and Rise 1+ hours Cook 25-35 min Note: I have had great success with this recipe. The Challah is light and sweet. I got the recipe years ago from Rachel at Chabad in Palo Alto. |    |