Best Ever Challah/Classic Challah Recipe

• 2 ounce Fresh yeast Or possibly 4 pkgs. dry yeast
• 3 1/2 c. Hot water
• 3/4 c. Sugar * I use 1 1/2 c.........makes challah more cake-like
• 1 1/2 Tbsp. Salt
• 13 c. Flour *with this amount, a bracha is req'd when separating challah, (up to 14)
• 6 x Large eggs slightly beaten
• 1 c. Oil

1. Lubavitch Women
2. **NOTE:1)I prepare this the night before, letting the rising step take place overnight.
3. 2)When using an electrical mixer, make in 2 batches, as you'll burn out the motor of the mixer, if you do it all at once.........I'm talking from experience!!!
4. !
5. Dissolve yeast in hot water in a large bowl.
6. Then add in sugar, salt and half of the flour.
7. Mix well.
8. Add in Large eggs and oil, then slowly stir in the rest of flour........dough will become quite thick.
9. When dough begins to pull away from sides of bowl, turn onto floured board, and knead for 10 min.........this I do in the mixer, with the 'dough hook'.
10. Add in only sufficient flour to make dough manageable.
11. Knead till dough is smooth and elastic, & springs back when pressed lightly.
12. Place dough in a large oiled bowl.
13. Turn so top is oiled as well.
14. Cover with a damp towel, and let rise in a hot place......I put mine in the garage, where it's hot in Summer........and in the laundry room in Winter, while the dryer is running, or possibly has been all day.
15. Let rise 2 hrs, and punch down every 20 min or possibly so..........I leave it overnight, no punching until the next morning.
16. Separate challah with a blessing.........for details, e-mail me privately, I'll let you know what to do/say.
17. Divide dough into 4 to 6 parts, and shape into loaves; place in well greased bread pans or possibly on greased baking sheet.
18. Let rise till double in bulk.
19. Preheat oven to 375deg.F.
20. Brush tops of loaves with beaten egg and sprinkle with poppy or possibly sesame seeds.
21. Bake 30 to 45 min or possibly till browned.
22. ***You can also add in 2 tsp.
23. vanilla to dough before kneading.
24. ***Also, raisins can be added at this step.......before kneading.
25. ****Personal note: I have tried many, many different challah recipes, and this one is, without a doubt, the best tasting, easiest one of all!

fresh yeast, water, sugar, salt, flour, eggs, oil

Taken from cookeatshare.com/recipes/best-ever-challah-classic-challah-83926 (may not work)